Cheesesteak soup

Today, I will make the transition from chicken soup to beef soup.

I prepared a pound of chip steak in the Le Creuset skillet with extra virgin cold-pressed olive oil, garlic powder, oregano and a few tablespoons of Pacific Foods Organic Creamy tomato soup.

In the crockpot I mixed:
- a cheap can of condensed vegetable beef soup, with 1.5 cans water
- about 10 (?) ounces creamy tomato soup
- 32 ounces wegmans culinary beef stock
- 3/4 of the meat, with cooking juices, chopped ridiculously tiny
- 2 cups shredded mozzarella
- more than 1 cup shredded extra sharp cheddar

I did it!!! It tastes like a cheesesteak!