Start by cutting all your vegetables into small bite size cuts. If using whole steak - you will need to cut your steak into thin strips at this time.

Using a large soup pot; heat cooking oil over medium high heat. Once hot; then add your steak and cook for 6-8 minutes until good and brown. Remove steak from pot and set aside onto a separate plate.

Heat remaining oil in same pot; then add onions and Peppers; cook for a about 3 minutes or until vegetables are tender and onions become translucent. Add Mushrooms and pressed garlic; heat through 1 more minute.

Pour in Beef broth and allow to simmer on low heat for 5-7 minutes.

Using a separate skillet; Melt butter over medium low heat.

In a small mixing bowl- Mix together flour, and spices; add to your skillet and cook for 1 minute. Whisk in milk and cook another 3-5 minutes until it begins to bubble and has a gravy consistency; Mix Roux into the soup until well combined.

Slowly stir in white american cheese at this time as; stir till well combined. Once melted add steak and allow to simmer on low for 12- 15 minutes- then serve with large croutons or some added cheese on top!