1 T olive oil
1 T butter
1 cup diced onion
1 cup celery sliced thin
3 cloves of garlic smashed to bits
2 cups leftover steaks sliced in strips (or shredded leftover roast)
1 32 oz. container of Progresso chicken broth, I used low sodium
4 cups of water
2 Maggi chicken bouillon cubes, smashed
2-3 T pepperoncini liquid
Several pepperoncini peppers
Salt and pepper to taste
Dash of Lawry's Seasoned pepper
Shredded Kraft Italian Five Cheese
Brown onions, celery and garlic in oil and butter. Brown thoroughly until almost caramelized, continue to add all ingredients except cheese. After it started simmering, I poured it all in the slow cooker, and let it cook for approximately 3 hours on low (since the meat was already cooked). Meanwhile cook the rice.
When it's dinnertime or suppertime, serve up in bowls with rice, soup and cheese - along with bread or crackers of your choice.
Enjoy this video. . .I found an Italian singer's album while doing a search on Italian cheeses, LOL...You never know what will come up when doing searches! Anyway, it reminded me of my favorite Italian singer, Andrea Bocelli. Es muy lindo! It's very nice!