In a large pot over medium heat, warm 2 tablespoons of olive oil. Once hot, add 1 pound of sliced beef sirloin and cook for about 5-7 minutes until the meat is browned and cooked through. Remove the beef from the pot and set it aside.

In the same pot, add a bit more olive oil if needed, then toss in 1 diced onion and 1 chopped green bell pepper. Sauté for about 4-5 minutes until tender. Add 2 minced garlic cloves and cook for another minute.

Return the browned beef to the pot and pour in 4 cups of beef broth. Bring to a gentle simmer and let it cook uncovered for about 15 minutes.

Reduce heat to low and stir in 1 cup of heavy cream and 8 ounces of shredded provolone cheese, mixing until the cheese melts completely. Do not boil the soup at this stage.

Taste the soup and season with salt and pepper to your liking. Serve hot, garnishing with fresh parsley or chives if desired, alongside crusty bread.