Philly Cheese Steak Soup in a Bread Bowl

Heat olive oil in a large pot over medium-high heat. Add the thinly sliced beef and cook until browned, about 5-7 minutes. Remove the beef from the pot and set aside.
In the same pot, add the chopped onion and bell peppers. Cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
Return the beef to the pot and pour in the beef broth. Bring to a boil, then reduce heat and let simmer for 15 minutes.
Stir in the heavy cream, Worcestershire sauce, salt, and black pepper. Simmer for an additional 10 minutes.
Add the shredded provolone cheese, stirring until melted and well combined.
Hollow out the bread bowls by cutting off the tops and removing the insides. Ladle the hot soup into the bread bowls and serve immediately.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes

Calories per serving: Approximately 600 kcal | Servings: 4 servings