Slice the beef into thin strips and prep the onion, pepper, and garlic.

In a large pot over medium heat, melt butter and sauté the onion until soft.

Add bell pepper and garlic, cooking until fragrant.

Stir in the sliced beef and cook until browned and tender.

Pour in the beef broth and bring to a gentle simmer.

Lower heat and stir in heavy cream.

Gradually add shredded provolone, stirring until smooth and creamy.

While the soup simmers, butter bread slices and broil with extra cheese until bubbly and golden.

Season soup with salt and pepper.

Ladle into bowls, top with crispy bacon, and serve with cheesy toast.