Heat the pot by heating 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.

Season 1 pound of thinly sliced sirloin steak with salt and black pepper. Sear the steak in the hot oil for 3-4 minutes until browned.

Add 1 chopped onion and 1 sliced bell pepper to the pot and sauté for about 5 minutes.

Stir in 3 minced garlic cloves and cook for an additional minute.

Pour in 4 cups of beef broth, 2 tablespoons of Worcestershire sauce, and 1 teaspoon of dried thyme. Bring it to a gentle simmer.

Return the beef to the pot and simmer for an additional 10 minutes.

Reduce heat to low and stir in 4 ounces of cream cheese until melted.

Mix in 1 cup of heavy cream while keeping heat low.

Fold in 1 cup of shredded cheese until melted, adjusting seasoning with salt and black pepper.

Serve hot, garnished with extra cheese, parsley, or green onions.