- 25 minutes
- 8 hours
- In a large skillet, heat olive oil over medium heat, add garlic and onions and cook for 5 minutes, until translucent. Pour the contents of the pan into a slow cooker.
Add two more tablespoons of oil to the skillet and add the steak. Cook the steak until it is no longer pink. Transfer the steak to the slow cooker with the onions and garlic.
In a medium bowl, whisk together the flour, Worcestershire sauce and beef broth. Add this mixture to the slow cooker.
Wash the mushrooms in a colander and and add to the slow cooker with the cayenne pepper, mixing thoroughly.
- Cover the slow cooker and cook on low for 6 to 7 hours. *In the last hour before serving, turn the heat to high and add the provolone cheese and cream cheese and stir until they are melted*
15 minutes before serving, preheat the oven to 425 degrees and toss the cubed bread in olive oil and and salt and pepper. Bake for 8 minutes, or until desired completion is met.
- Serve soup in soup bowls and top with toasted bread cubes.