Ingredients:
– 1 tablespoon olive oil
– 1 diced green bell pepper (about ½ cup)
– 1 small diced yellow onion (about ¼ cup)
– 1 ¼ pounds thinly sliced top round steak, cut into bite-sized pieces
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
– ½ teaspoon garlic powder
– ½ teaspoon onion powder
– ¼ teaspoon paprika
– 6 tablespoons all-purpose flour
– 4 cups (960 g) beef broth
– 1 block (8 ounces) provolone cheese, cut into ½-inch cubes
– 12 slices provolone cheese*, divided
– 6 medium bread bowls, with the center bread removed
– Freshly chopped parsley for garnish
Instructions:
1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the diced peppers and cook for about 3-4 minutes. Transfer the cooked peppers to a plate and set aside.
3. Reduce the heat to medium. Add the diced onions to the pot and cook until softened, around 3-5 minutes.
4. Add the steak to the pot. Season the steak with salt, pepper, garlic powder, onion powder, and paprika. Sear the steak for 3-4 minutes.
5. Stir in the flour, ensuring it coats the steak pieces.
6. Pour in the beef broth, bring it to a low boil, then reduce the heat to low and simmer for 10 minutes.
7. After simmering, add the cooked green peppers and simmer for an additional 5 minutes.
8. Stir in the diced provolone cheese until melted and well combined with the stew.
To Serve:
1. Line each bread bowl with a slice of provolone cheese.
2. Ladle the stew into the bread bowls, on top of the cheese.
3. Place another slice of provolone cheese on top of the stew.
4. Optionally, broil for one minute to melt the cheese on top (keep an eye on it to prevent burning).
5. Serve the stew immediately, garnished with freshly chopped parsley.