In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, green bell pepper, and red bell pepper, sauté for 8-10 minutes until softened.

Increase heat to medium-high and add the thinly sliced sirloin steak. Cook for about 5-7 minutes, stirring frequently until beef is browned.

Pour in 8 cups of beef broth and add 1 can of undrained diced tomatoes, scraping browned bits from the bottom. Bring to a gentle boil, then reduce heat to low and simmer for 30 minutes.

Stir in 1 teaspoon of Worcestershire sauce, ½ teaspoon of dried thyme, and ¼ teaspoon of red pepper flakes (if using). Adjust salt and black pepper to taste.

In a separate saucepan, melt 4 tablespoons of butter over medium-low heat. Whisk in 4 tablespoons of flour to form a roux, cooking for 1-2 minutes.

Gradually whisk in 3 cups of milk into the roux, stirring continuously until thickened for about 3-5 minutes. Lower heat and stir in cream cheese and provolone cheese until melted.

Carefully pour the cheese sauce into the soup base, stirring to combine. Heat through on low for an additional 5 minutes without boiling.

If the soup is too thick, add more beef broth to reach desired consistency. Serve garnished with parsley and crusty rolls.