Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, green bell pepper, and red bell pepper. Sauté for 8–10 minutes, until softened and fragrant.

Increase heat to medium-high and add 1 pound of thinly sliced sirloin steak. Cook for about 5–7 minutes until well-browned and no longer pink.

Pour in 8 cups of beef broth and add the can of undrained diced tomatoes. Stir to incorporate the browned bits, bringing to a boil, then reduce to simmer.

Add 1 teaspoon of Worcestershire sauce, 1/2 teaspoon of dried thyme, and optional 1/4 teaspoon of red pepper flakes. Season with salt and pepper to taste. Simmer for 30–60 minutes.

In a separate saucepan, melt 4 tablespoons of butter over medium heat. Whisk in 4 tablespoons of all-purpose flour and cook for 1–2 minutes to create a roux.

Gradually whisk in 3 cups of milk until smooth and thickened. Stir in 8 ounces of softened cream cheese until melted.

Stir in 8 ounces of shredded provolone cheese and 4 ounces of shredded mozzarella cheese, mixing until melted and smooth.

Pour the cheese sauce into the simmering soup, stirring to combine. Heat gently, adjusting thickness with extra broth as needed.

Ladle into bowls, topping with additional cheese and parsley if desired. Serve with crusty rolls for dipping.