Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the sliced green bell pepper and sauté for about 2 minutes, just until it begins to soften.

Add the thinly sliced beef. Cook for about 3 minutes, stirring occasionally, until browned and cooked through. Transfer the beef and peppers to a plate and set aside.

Add the remaining tablespoon of olive oil to the same pot. Add the onion, carrot, and celery. Cook for 3–5 minutes, stirring occasionally, until the onion becomes soft and translucent.

Stir in the minced garlic and cook for about 30 seconds, just until fragrant.

Sprinkle the flour evenly over the vegetables and stir thoroughly. Add the halal-certified Worcestershire sauce and hot sauce, then season with salt and black pepper. Cook for 1 minute while stirring to remove the raw flour taste.

Gradually pour in the beef broth while stirring. Add the beef bouillon cube, if using. Bring to a gentle boil, then reduce the heat to low and simmer for approximately 15 minutes, or until the vegetables are tender.

Carefully blend the soup with an immersion blender until smooth. If using a countertop blender, work in batches and take care when blending hot liquids.

Keep the heat low and stir in the heavy cream. Gradually add the white cheddar and provolone, stirring until the cheeses have completely melted and the soup is creamy.

Simmer gently for another 5 minutes without allowing the soup to boil vigorously. Stir about half of the cooked beef and peppers into the Philly Cheesesteak Soup, then remove the pot from the heat.

Meanwhile, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Toss the baguette cubes with 1/4 cup olive oil, salt, and black pepper. Arrange them in a single layer and bake for 7–10 minutes, or until crisp and golden.

Ladle the hot soup into bowls. Top with the reserved beef and peppers, golden croutons, and chopped fresh parsley. Serve warm.