5 ounces provolone cheese, shredded, plus 1 cup shredded provolone for garnish
1 pound top round steak, thinly sliced
1 green bell pepper, seeded and sliced into strips
Instructions
In a medium bowl, toss 1 tablespoon of the olive oil with the sourdough bread cubes and garlic. Put the bread cubes in a small skillet and cook over medium-high heat until browned and crispy. Set aside.
In a large pot, heat 1 tablespoon olive oil over medium-high heat. Add the carrots, onion, and mushrooms and cook until the vegetables are soft. Add the thyme and stir.
Add the flour and cook for 3 to 4 minutes, being careful not to burn the flour. Add the broth, Worcestershire sauce, and hot sauce. Reduce to medium-low and simmer for about 15 minutes.
Preheat the oven to broil. Carefully transfer the soup to a blender and puree until smooth. (Alternatively, blend the soup directly in the pot using an immersion blender.)
Return the soup to the pot (if necessary) and bring to a boil over medium-high heat. Remove the soup from the heat and stir in the cheddar and provolone cheeses until melted.
In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the top round steak and bell pepper and cook until the beef is browned and the peppers are softened.
Divide the beef and peppers among four broiler-safe soup bowls. Add some of the bread cubes and top with the hot soup. Sprinkle each bowl with some of the provolone. Broil until the cheese melts, about 4 minutes. Serve immediately.
