Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering, about 1-2 minutes. Add 1 pound of sliced beef sirloin and sauté for 5–7 minutes, stirring occasionally, until the meat is browned and cooked through. Remove the beef from the pot, letting the juices remain, and set it aside while you prepare the vegetables.

In the same pot, add 1 diced onion, 1 chopped green bell pepper, and 3 minced garlic cloves. Sauté these ingredients for 4–5 minutes on medium heat, stirring frequently, until the onion becomes translucent and the peppers are tender and fragrant.

Return the sautéed beef to the pot, then pour in 4 cups of beef broth. Stir everything together, ensuring the beef and vegetables are well combined. Bring the mixture to a gentle simmer over medium heat and let it cook for approximately 15 minutes.

Gradually stir in 1 cup of heavy cream and 1 cup of shredded provolone cheese into the simmering soup. Continue to stir on low heat until the cheese is fully melted and the soup is creamy and smooth, about 3-5 minutes.

Taste the soup and season with salt and pepper according to your preference. Once seasoned, remove from heat and garnish with chopped fresh herbs like parsley or chives.