1. 1. Pat thinly sliced steak dry with paper towels. Season generously with salt and black pepper.

2. 2. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches if necessary, add steak and sear for 1-2 minutes per side until browned. Do not cook through completely. Remove steak from pot and set aside.

3. 3. Add remaining 1 tablespoon olive oil and 2 tablespoons butter to pot. Reduce heat to medium. Add thinly sliced onions and cook, stirring occasionally, for 8-10 minutes until softened and starting to caramelize. Add sliced green and red bell peppers. Continue cooking for 5-7 minutes until peppers soften.

4. 4. Stir in minced garlic and cook for 1 minute until fragrant. Pour in Worcestershire sauce, stirring to combine.

5. 5. Pour in beef broth. Scrape bottom of pot with a wooden spoon to loosen browned bits. Bring mixture to a simmer.

6. 6. In a separate bowl, whisk softened cream cheese with a ladleful of hot broth until smooth. Slowly whisk cream cheese mixture back into simmering soup until fully incorporated.

7. 7. Reduce heat to low. Stir in heavy cream. Let soup gently simmer for 5-10 minutes, allowing flavors to meld and soup to slightly thicken.

8. 8. Return seared steak to pot. Stir in shredded provolone and grated Parmesan until completely melted and smooth.

9. 9. Taste and adjust seasonings with salt and pepper as needed.

10. 10. Ladle into bowls. Garnish with extra shredded provolone and fresh parsley if desired. Serve immediately with crusty bread for dipping.