Philly Cheesesteak Stew in Bread bowl

In a large bowl, add steak and season with salt, pepper and onion powder. Toss to coat. Sprinkle with 2 tablespoons of flour. Toss to coat.Heat 3-4 tablespoons of olive oil over medium-high heat. Add about half of the steak and sear for 2 minutes on each side. Place on a platter and repeat with remaining steak.Add a couple more tablespoons of olive oil to the skillet. Add onions, salt and pepper and sautee for about 5 or 6 minutes. Add mushrooms and continue to sautee for 5 or 6 more minutes.Add thyme and garlic, sautee for another minute or two stirring well.Add 2 tablespoons of flour and stir well. Slowly add the beef broth, stirring frequently to avoid lumps from forming.Reduce heat to medium-low, simmer for 10 minutes uncovered.Turn off heat and add steak, combine well.Ladle stew into hollowed out sourdough bowls, top with slice of provolone. Place bowls onto a foil-lined sheet and place under oven broiler for a minute, until cheese is melted.Serve with some of the hollowed out bread pieces on the side, for dipping.