1. Heat olive oil in a large pot over medium-high heat. Add the ribeye steak, cooking until browned. Remove and set aside.
2. In the same pot, add the onions and bell peppers. Sauté until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute, until fragrant.
4. Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
5. Reduce heat to low and stir in the heavy cream and shredded provolone cheese. Stir until the cheese is melted and the soup is creamy.
6. Return the steak to the pot and stir to combine. Season with salt and pepper to taste.
7. Simmer on low for another 5 minutes to let all the flavors meld together.
8. Serve hot with slices of crusty bread, perfect for dipping.

Remember, the key is to taste as you go. My dad always said, “A spoon is a cook’s best friend.” Make sure your seasoning is just right for your taste buds.