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- 1 1/2 pounds beef sirloin or ribeye, thinly sliced
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/3 cup all-purpose flour, divided
- 2 yellow onions, quartered, thinly sliced
- 2 green bell peppers, seeds removed, thinly sliced
- 3 cloves garlic, minced
- extra-virgin olive oil, as needed
- 1/2 teaspoon dried thyme
- 1 (32 oz.) package beef stock, warmed
- 4 sourdough bread bowls, hollowed out
- 4-8 slices provolone or American cheese
- kosher salt and freshly ground pepper, to taste
- Season sliced beef generously with salt and pepper, then sprinkle 2 tablespoons flour, garlic and onion powders over it and toss until evenly coated.
- Heat 2-3 tablespoons olive oil in a large stock pot over medium-high heat and, working in batches, sear beef until browned on both sides. Transfer to a separate plate and set aside.
- Heat another 2 tablespoons olive oil in stock pot and sauté onion and green bell pepper until softened, 7-8 minutes.
- Season generously with salt and pepper, then cook for another 6-8 minutes, or until onions start to caramelize.
- Add in garlic and thyme and cook for 1-2 minutes, or until fragrant, then sprinkle remaining flour over the veggies, stirring until evenly coated.
- While stirring continuously, gradually stir in warmed beef broth until fully incorporated. Bring soup to a boil, then reduce heat to a simmer and cook for 10-15 minutes, or until slightly thickened.
- Return beef to pot and cook for 5-10 minutes, or until thickened, then scoop soup into hollowed out bread bowls.
- Top each bread bowl with 1-2 slices provolone cheese, then place in oven and broil for 2-3 minutes, or until cheese is melted and bubbly.
- Remove from oven and serve hot, garnished with extra thyme and scooped out bread toppers, if desired!