Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Add the sliced green bell pepper and cook until it softens a bit, then remove it from the pot.

Next, add the thinly sliced steak and brown it quickly on all sides. Do not overcook it, as it will go back into the soup later. Set both the beef and peppers aside.

In the same pot, add 1 tbsp olive oil. Then stir in the chopped onion, carrot, and celery. Cook until the vegetables soften.

Add the minced garlic and stir for about a minute, just until fragrant.

Sprinkle in the flour, then add the Worcestershire sauce, hot sauce, salt, and pepper. Stir well so the flour coats the vegetables evenly.

Cook this mixture briefly so the raw flour taste goes away. Slowly pour in the beef broth and add the bouillon cube if using it. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the vegetables are tender.

Use an immersion blender to puree the soup until smooth. If not available, carefully transfer the soup in batches to a regular blender.

Return the smooth soup to the pot if needed. Stir in the heavy cream, white cheddar, and provolone. Let the cheese melt gently over low heat for about 5 minutes. Add about half of the cooked beef and pepper mixture back into the soup.

Preheat the oven to 400°F. Toss the baguette cubes with 1/4 cup olive oil, then season with salt and pepper. Spread on a baking sheet and bake for 7 to 10 minutes, or until golden and crisp.

Ladle the soup into bowls, top with the remaining beef and peppers, and finish with the croutons and chopped parsley.