1. Heat a large Dutch oven over medium-high heat for about a minute. Add a drizzle of vegetable oil, just enough to coat the bottom.

2. Add shaved steak in a single layer, season with Worcestershire sauce and 1 tsp garlic salt. Cook until fully cooked, about 2 minutes. Transfer to a plate and set aside.

3. In the same pot, add remaining vegetable oil and stir in chopped bell peppers. Cook for about 3 minutes until softened. Transfer to plate with steak.

4. Add butter to the pot. Once melted, add diced onions and cook until soft. Stir in garlic and cook for 1 minute. Reduce heat to medium.

5. Sprinkle flour over onion and garlic mixture, stir to form a roux. Add extra butter or oil if too dry. Cook for 3 minutes, stirring constantly.

6. Slowly add beef broth, milk, and half-and-half while stirring. Increase heat to medium-high. Stir in remaining garlic salt and all remaining seasonings.

7. Add diced potatoes and ensure they’re submerged. Add more liquid if needed. Bring to a boil, then reduce heat to medium-low and cover.

8. Simmer for 10–15 minutes, stirring occasionally, until potatoes are fork-tender. Add more broth or milk if soup thickens too much.

9. Reduce heat to low. Use immersion blender to blend soup for about 45 seconds, leaving some potato chunks.

10. Stir in white amerikan cheese until melted. Add provolone and stir until fully melted.

11. Taste and adjust seasonings as needed. Cover and let rest for 5 minutes before serving.

12. Garnish with parsley or chives if desired. Serve hot.