Heat 2 tablespoons of olive oil in a large pot over medium-high heat until shimmering. Season thinly sliced sirloin steak generously with salt and pepper, then add it to the pot. Sear the steak for about 3–4 minutes until browned and crispy. Once done, transfer the steak to a plate and set it aside.

In the same pot, reduce the heat to medium and add the chopped onion and sliced bell pepper. Sauté these veggies for around 5 minutes until they are softened and the onion is translucent.

Stir in 3 minced garlic cloves and cook for about 1 minute until fragrant, being careful not to let the garlic brown.

Pour in 4 cups of beef broth, 2 tablespoons of Worcestershire sauce, and 1 teaspoon of dried thyme. Increase the heat and bring to a gentle simmer for about 5 minutes.

Return the reserved steak to the pot and let it simmer for an additional 10 minutes on low heat.

Reduce heat and add 8 ounces of cubed cream cheese, stirring continuously until it melts into a smooth texture.

Gently stir in 1 cup of heavy cream, ensuring it doesn't boil.

Mix in 1 cup of shredded cheese until completely melted. Adjust seasoning with salt and pepper.

Ladle the soup into bowls and garnish with more cheese, chopped parsley, and sliced green onions.

Serve hot with crusty bread for dipping.