Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, add your sliced beef sirloin, cooking for about 5-6 minutes until browned and caramelized. Remove the beef from the pot and set it aside.

In the same pot, add the chopped onion and green bell pepper, sautéing for about 4-5 minutes until they soften. Toss in 2 minced garlic cloves during the last minute for aroma.

Return the sautéed beef to the pot with the vegetables. Pour in 4 cups of beef broth, stirring well. Bring to a gentle simmer and cook for 15 minutes.

Reduce heat to low and stir in 1 cup of heavy cream followed by 1 cup of shredded provolone cheese. Stir until the cheese has melted and the soup is heated through, about 3-4 minutes.

Taste your soup and adjust the seasoning with salt and pepper. Ladle into bowls, garnishing with fresh parsley or chives if desired.