Philly Cheese Steak Soup in a Bread Bowl

Preheat oven to 350°F.

Season the beef with salt and pepper. Set aside.

Heat oil and butter in a large skillet over medium heat. Cook onions and green pepper for 3 minutes. Add mushrooms and cook for another 3 minutes. Add garlic and cook for 30 seconds. Transfer to a bowl.

Brown the beef in the skillet, about 1 minute per side. Transfer to a plate.

Deglaze the pan with beef broth and Worcestershire sauce. Add the beef and vegetables back to the pot and bring to a boil. Simmer for 30-60 minutes.

While the soup simmers, prepare the bread bowls. Cut the top off each loaf and hollow out the insides. Brush with olive oil and bake for 15 minutes.

Add heavy cream to the soup and simmer for 15 minutes, stirring often.

Fill each bread bowl with soup, top with cheese, and broil until cheese melts.