Cheese Steak Soup

Preheat broiler. Line a baking sheet with foil; set aside. Thinly slice meat across the grain into bite-size strips. In a 4-qt. Dutch oven heat oil over medium-high. Add meat; cook and stir 2 to 3 minutes or until slightly pink in center. Remove with a slotted spoon.

Add sweet pepper, onions, and garlic to Dutch oven. Cook 4 minutes or until onions are tender, stirring occasionally. Sprinkle with flour; cook and stir 1 minute. Gradually stir in broth, Worcestershire sauce, salt, and black pepper. Cook and stir until thickened and bubbly. Reduce heat to medium-low. Stir in meat.

For cheese bread, arrange bread slices on prepared baking sheet. Sprinkle with half of the cheese. Broil 3 to 4 inches from heat 1 to 2 minutes or until cheese is melted and edges of bread are starting to brown. Serve soup topped with remaining cheese and cheese bread.