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

Increase the heat to medium-high and add the thinly sliced sirloin steak to the pot. Cook the beef for about 5-7 minutes until browned and cooked through.

Pour in 8 cups of beef broth and add a can of undrained diced tomatoes to the pot. Stir in Worcestershire sauce, dried thyme, and optional red pepper flakes.

Once boiling, reduce the heat, cover the pot, and let the soup simmer for 30 minutes to 1 hour.

In a separate saucepan, melt 4 tablespoons of butter over medium heat. Whisk in flour and cook until golden.

Gradually add 3 cups of milk, whisking until thick and bubbly. Stir in cream cheese, provolone, and mozzarella until melted.

Slowly pour the cheese sauce into the simmering soup base, stirring continuously for a creamy consistency.

Gently warm the soup over medium heat without boiling, adjusting consistency with more broth if too thick.

Ladle into bowls, top with additional shredded cheese and parsley. Serve immediately with crusty rolls.