In a large soup pot over medium high heat add the olive oil. Then add the green pepper, onion, mushrooms, kosher salt, and pepper to taste. Cook 5-8 minutes, stirring occasionally. Add the worcestershire sauce and garlic, cook 2 more minutes.

Add the steak, and a little more kosher salt and pepper. Cook 5-8 minutes, stirring occasionally.

Add the beef broth. Bring to a boil and reduce heat to simmer for 20 minutes. Add the cream cheese and cook 10 more minutes, stirring until the cheese is melted. Taste for seasoning and add more kosher salt and pepper if needed.

Serve in regular bowls or bread bowls if using.

Note: If serving in bread bowls, cut the top off and remove some bread from the inside. Brush with olive oil and bake in a 425 degree oven for 8 minutes.