In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 pound of sliced beef sirloin. Cook for about 5–7 minutes until browned. Remove beef and set aside.

In the same pot, add another drizzle of olive oil if needed. Toss in one chopped onion and one diced green bell pepper. Sauté for about 3–5 minutes until tender. Add 2 minced garlic cloves last minute.

Return beef to the pot with vegetables. Pour in 4 cups of beef broth, scraping any bits from the bottom. Bring to a gentle simmer and cook for approximately 15 minutes.

Lower the heat and stir in 1 cup of heavy cream and 2 cups of shredded provolone cheese. Combine until cheese is melted and soup is creamy, about 3–5 minutes on low heat.

Taste and season with salt and pepper as preferred. Ladle hot soup into bowls and serve immediately, optionally garnishing with fresh parsley or chives.