Cooking Instructions

• 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.
• 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.
• Add in broth, cream, and ½ cup provolone. Stir to combine and bring to a simmer. Cook 10 minutes to allow soup to thicken slightly and flavors to meld.
• 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.
• 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.
• Garnish with parsley before serving.