Load up the bread bowl with a hearty, sandwich-inspired soup.
- 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 garlic cloves minced
- 2 tbsp. flour
- 3 c. beef broth
- 2 tbsp. heavy cream
- 1 1/2 c. shredded provolone cheese divided
- 2 large round loaves of bread boule, sourdough, etc.
- 1 tbsp. Chopped parsley for garnish
Preheat oven to a broil and line a small baking sheet with parchment paper. In a large pot on medium heat, heat a tablespoon of the veggie oil. Add the steak and season it with salt and pepper. Sear it on all sides until the meat is golden and cooked through, about 8 to 10 minutes. Take the meat off the heat and set it aside.
Add the remaining veggie oil to the pot and pour in onions and peppers. Cook it until the 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 more minutes, until flour turns slightly golden.
Add in beef broth, cream, and a half cup of cheese. Stir to combine and bring to a simmer. Cook for 10 minutes to allow soup to thicken slightly and flavors to meld.
While the soup is cooking, cut the tops off the bread loaves and scoop out the insides to create bowls. Cube the bread removed from top of loaf, then place it on a prepared baking sheet.
When the soup has thickened, stir in the beef from step 1 and ladle into bread bowls. Top with cubed bread and remaining cheese and broil the whole thing in the oven until cheese is melted and golden. Garnish with parsley and serve.