While meat is still on the cutting board, toss it with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon olive oil in a large soup pot/Dutch oven over medium high heat. Working in batches if necessary, add beef to the very hot pan and let cook undisturbed for approximately 2 minutes, or until nicely seared on one side, then continue to cook while stirring until beef is browned all over but not cooked through. Remove to a plate.
To the now empty Dutch oven/soup pot, melt 2 tablespoons butter in 2 tablespoons olive oil over medium high heat. Add onions, mushrooms, and carrots; saute for 2 minutes. Add poblano and bell peppers and cook, while stirring, for 3 minutes. Add garlic and saute for 30 seconds. Sprinkle in flour then cook, stirring constantly for 3 minutes (it will be thick).
Turn heat to low and gradually stir in chicken broth. Whisk 2 tablespoons cornstarch with beef consommé and add to soup. Stir in all remaining herbs and spices. Bring to simmer, stirring often until thick. Add steak, cover, and reduce to a gentle simmer for 25 minutes OR until vegetables and meat are tender.
Meanwhile, preheat oven to 400 degrees F. Add bread cubes to a baking sheet and toss with 3 tablespoons olive oil, and approximately ⅛ teaspoon EACH garlic powder, paprika and salt. Toss until evenly coated then spread into an even layer on baking sheet. Bake for approximately 7-10 minutes or until golden (the longer you bake the crispier). NOTE – if you purchase bread without cheese, you can simply sprinkle some cheese on the bread cubes before you bake them.
When meat/vegetables are tender, remove soup from heat and stir in provolone, cheddar and Parmesan cheese until melted. Add additional salt and pepper to taste. Garnish individual servings with a additional cheese if desired, a handful of croutons and fresh parsley.
