Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 pound of thinly sliced beef sirloin, sear for 5-7 minutes until browned. Remove beef and set aside.

In the same pot, add 1 chopped onion and 1 diced green bell pepper. Cook for 4-5 minutes until tender. Add 3 minced garlic cloves, sauté for an additional minute.

Return the browned beef to the pot, pour in 4 cups of beef broth, and bring to a gentle simmer for about 15 minutes.

Reduce heat to low, stir in 1 cup of heavy cream and slowly add 8 ounces of shredded provolone cheese, stirring until melted and smooth.

Season with salt and pepper to taste. Ladle into bowls, garnish with parsley or chives, and serve warm.