In a large pot over medium heat, heat 1 tablesppon extra virgin olive oil. Add half of the sliced onion and cook until translucent, about 7 minutes.

Add garlic and cook for about a minute.

Add flour to create a paste for a couple minutes. Add broth and stout; allow to simmer, 15 minutes.

While broth is thickening, in a large skillet over medium-high heat, heat remaining oil. Add steak, remaining onions, green peppers, mushrooms and cook for about 10 minutes or until steak is cooked all the way through. Stir in Worcestershire and season with salt and pepper.

Add 4 oz. sliced and torn cheese to soup and stir until melted.

Add steak mixture to soup and allow to heat all the way through.

Heat a large saute pan over high medium to high heat with 2 tablespoons of olive oil until really hot.

In a large saute pan over medium-low heat, saute the bread cubes, tossing frequently, until browned and crunchy, 8 to 10 minutes adding more olive oil as needed. Sprinkle with kosher salt and pepper to taste.

Ladle soup into four oven-safe footed soup bowls and top with one slice of provolone.

Place under broiler for a couple minutes or until cheese is melted and browned.

Garnish with homemade croutons. Say Grace and enjoy!