Heat 2 tablespoons of olive oil in a large pot over medium heat. Add diced onion and green bell pepper, sauté for about 5-7 minutes until soft and translucent.

Add the sliced ribeye steak to the pot, seasoning generously with salt and pepper. Cook for around 3-4 minutes, stirring occasionally, until the steak begins to brown.

Stir in 2 cloves of minced garlic and cook for 1 minute until fragrant. Pour in 4 cups of beef broth and 1 tablespoon of Worcestershire sauce, bringing to a simmer.

Reduce the heat to low and gradually stir in 1 cup of heavy cream and 1 teaspoon of Italian seasoning. Let the soup simmer gently for about 10 minutes.

Remove from heat and mix in 8 oz. of shredded provolone cheese until melted.

Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread if desired.