Philly Cheesesteak Stew

1. In a large pot or Dutch oven over medium-high heat, add olive oil.
2. When hot, add the peppers and cook for 3-4 minutes.
3. Remove the peppers from the pot, placing them onto a plate or in a bowl, and set aside.
4. Reduce heat to medium. To the pot, add the onions and cook for 3-5 minutes, or until softened.
5. Add steak. Season the steak with salt, pepper, garlic powder, onion powder, and paprika. Sear the steak for 3-4 minutes.
6. Add flour, stirring it to coat the pieces of steak.
7. Pour in the beef broth and bring to a low boil. Reduce heat to low and simmer for 10 minutes.
8. After simmering, add the green peppers and simmer for an additional 5 minutes.
9. Add diced provolone, stirring until the cheese has melted.

To Serve

1. Line a bread bowl with one slice of provolone cheese*.
2. Spoon stew into the bread bowl, on top of the cheese.
3. Place another slice of provolone on top. Broil for one minute (optional) to melt the cheese. (Be sure to watch this carefully so the cheese does not burn.)
4. Serve immediately, garnished with parsley.