Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion, 1 diced green bell pepper, and 1 diced red bell pepper. Sauté for about 8-10 minutes until softened.

Increase heat to medium-high and add 1 pound of thinly sliced sirloin steak. Brown the meat for about 5-7 minutes.

Pour in 4 cups of beef broth and add 14 ounces of canned diced tomatoes. Stir and bring to a gentle simmer.

Stir in 1 tablespoon of Worcestershire sauce, 1 teaspoon of dried thyme, and a pinch of red pepper flakes. Season with salt and pepper, cover, and simmer for 30-60 minutes.

In a separate saucepan, melt 4 tablespoons of butter. Whisk in 4 tablespoons of all-purpose flour. Gradually add 2 cups of milk while stirring until thickened.

Lower heat and add 4 ounces of cream cheese. Stir until melted, then gradually mix in 8 ounces of provolone cheese and 8 ounces of mozzarella cheese.

Pour the cheese sauce into the pot with the soup and stir to combine. Adjust consistency with more broth if needed.

Ladle soup into bowls and top with additional shredded cheese and fresh parsley. Serve with crusty rolls for dipping.