Ingredients
2 Tbsp. vegetable oil, divided
2/3 lb. chuck roast, cut into cubes
Kosher salt
Freshly ground black pepper
1 onion, chopped
1 red bell pepper, chopped
1 green bell Pepper, chopped
2 cloves garlic, minced
2 Tbsp. all-purpose flour
3 cups low-sodium beef broth
2 Tbsp. heavy cream
1 1/2 cups shredded provolone, divided
2 sourdough boules, for serving
1 Tbsp. freshly chopped parsley, for garnish
Directions
Step 1: Preheat oven to broil and line a small baking sheet with parchment paper. In a large pot over medium heat, heat 1 tablespoon oil. Add steak and season with salt and pepper. Sear on all sides until meat is deeply golden and cooked through, 8 to 10 minutes. Remove meat and set aside.
Step 2: Add remaining oil to pot and add in onions and peppers. Cook until onions are partially translucent and peppers have softened, 3 to 4 minutes. Add garlic and cook until fragrant, then season with salt and pepper and sprinkle all over with flour. Cook 2 minutes, until flour turns slightly golden.
Step 3: Add in broth, cream, and 1/2 cup provolone. Stir to combine and bring to a simmer. Cook 10 minutes to allow soup to thicken slightly and flavors to meld.
Step 4: Meanwhile, cut the top off breads and scoop out the inside bread to create a bowl. Cube bread removed from top of loaf. Place on a prepared baking sheet.
Step 5: When soup is thickened, stir in beef and ladle into bread bowls. Top with cubed bread and remaining cheese and broil until cheese is melty and golden.
Step 6: Garnish with parsley before serving.
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