In a large bowl, combine flour, onion powder, garlic powder, salt and pepper until completely incorporated. Add thinly sliced beef then toss to coat each piece entirely in the flour mixture—there will be extra flour in the bottom of the bowl after the beef has been coated.

Place a large soup pot over medium-high heat then add oil. Once oil is hot, add diced onions and bell pepper. Allow the veggies to cook for 5–6 minutes until very tender. Add beef and remaining flour then cook for 5 minutes, stirring constantly to begin browning the beef and cook the flour.

Add beef broth and beef bouillon (or salt) then stir to dissolve the flour in the pot. Be sure to scrape up the browned bits from the bottom of the pot to dissolve in the broth as well. Bring soup to a boil then reduce heat to low and simmer for 5 minutes, stirring frequently. The soup will thicken a bit as it comes to a boil.

Remove soup from heat then add the cheese—stirring constantly until the cheese has melted completely. Return pot to low heat, if necessary, and melt the cheese, but make sure to stir constantly so the bottom doesn’t scorch—scorching will ruin the batch!

Taste for seasoning then ladle soup into bowls and top with a bit of grated provolone and enjoy!