1. Heat the olive oil in a large pot over medium heat. Add the sliced steak and cook until browned, about 5 minutes. Remove the steak and set aside.
2. In the same pot, add the onion, green bell pepper, and red bell pepper. Sauté until the vegetables are soft, about 7 to 10 minutes.
3. Add the minced garlic and cook for an additional minute until fragrant.
4. Return the steak to the pot, then pour in the beef broth and Worcestershire sauce. Bring to a simmer.
5. If you prefer a thicker soup, whisk the flour with a bit of water to form a slurry, and stir it into the soup. Allow it to simmer for another 10 minutes.
6. Reduce the heat to low, stir in the heavy cream, and slowly add the shredded provolone cheese, stirring until melted and smooth.
7. Season with salt and pepper to taste. Let the soup gently heat through, being careful not to boil it.
8. Serve hot, garnished with additional cheese or fresh herbs if desired.

I remember Nonna Rosa standing by the stove, tasting and tweaking until the flavors were just right. Don’t rush this process—let the aroma fill your kitchen and savor the experience.