In a large pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering, about 2 minutes. Add thinly sliced sirloin steak seasoned with salt and pepper, searing it for 3-4 minutes until it's browned and crispy on the edges. Once browned, remove the steak and set it aside, allowing the pot to retain those delicious flavors.

In the same pot, add another splash of olive oil if needed, then toss in 1 chopped onion and 1 diced bell pepper. Sauté these aromatics for about 5 minutes, stirring frequently, until the onion becomes translucent and the bell pepper softens.

Introduce 2 minced garlic cloves to the pot, cooking for just 1 minute until fragrant. Stir in 4 cups of beef broth, 2 tablespoons of Worcestershire sauce, and 1 teaspoon of dried thyme. Increase the heat slightly and bring this mixture to a gentle simmer.

Return the seared steak to the pot, stirring it into the simmering broth. Allow the mixture to simmer for an additional 10 minutes over low heat.

Reduce the heat to low and add 8 ounces of cubed cream cheese to the pot. Stir continuously until the cream cheese melts and blends smoothly into the soup.

Slowly pour in 1 cup of heavy cream while mixing thoroughly, making sure not to let the soup boil. Gradually add 1-2 cups of shredded Provolone or Mozzarella cheese, stirring until melted and fully incorporated.

Ladle the soup into bowls and serve hot, garnished with additional shredded cheese, freshly chopped parsley, and sliced green onions.