Heat butter in a large saucepan over medium heat and saute onions and bell pepper slices. Cut up beef as vegetables cook.
Remove vegetables and add in beef, garlic and salt. Cook, 5 mins. Remove meat and deglaze pan with red wine or stock. Add beef, onions and peppers back in. Add in broth and water. Simmer, covered, for 30 minutes.
Ladle into bowls and top each bowl with a slice of provolone. Allow provolen to melt for 2-3 minutes before serving.
Serve with a side of 'Fathead Bread' breadsticks.