In a large pot, heat 1 tablespoon of olive oil over medium heat until shimmering. Add 1 pound of sliced beef sirloin, spreading it out evenly in the pot. Cook for 4–5 minutes, stirring occasionally, until the meat is browned and no longer pink. Once done, remove the beef from the pot and set it aside on a plate.

In the same pot, add the chopped onion and green bell pepper. Sauté for 5 minutes, stirring frequently, until the onion becomes translucent and the pepper is tender. Next, add 2 minced garlic cloves and cook for an additional 1 minute, until fragrant.

Return the browned beef to the pot with the sautéed vegetables. Pour in 4 cups of beef broth, stirring to combine all the ingredients well. Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer uncovered for about 15 minutes.

After simmering, stir in 1 cup of heavy cream and 1 cup of shredded provolone cheese into the soup. Continue to cook over low heat, stirring occasionally, until the cheese has completely melted and the soup is heated through, about 5 minutes.

Taste the soup and season with salt and pepper according to your preference. Stir well to ensure the seasoning is evenly distributed.

Ladle the Philly Cheese Steak Soup into bowls and garnish with chopped fresh parsley if desired. Serve hot, accompanied by crusty bread for dipping.