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

In the same pot, add the chopped onion and green bell pepper. Sauté for 3-5 minutes until tender, add 2 cloves of minced garlic, and cook for an additional minute.

Return the seared beef to the pot and pour in 4 cups of beef broth. Bring to a simmer over medium heat and cook for 15 minutes.

Lower the heat, stir in 1 cup of heavy cream and 1 cup of shredded provolone cheese until melted.

Taste the soup and add salt and pepper as needed. Heat through for another 2-3 minutes before serving.