1. Melt butter in a large pot or dutch oven.

2. Add the onion, celery, and bell pepper and cook until tender.

3. Once tender, add the flour and cook for 1-2 minutes. Stir in the beef broth, adding a little bit at a time, until smooth.

4. Add the Worcestershire sauce and hot sauce and mix. Simmer until the vegetables are soft, around 10-15 minutes.

5. Add the heavy cream and simmer for another 5 minutes. Once done, remove from heat and add in the cheddar cheese.

6. Set your oven to broil and add a slice of provolone cheese to each of the baguettes. Place them on a baking sheet that has been lined with foil or parchment paper and broil for about 4-5 minutes or until the cheese is golden and bubbly.

7. In a large pan, add about 1 tbsp of any oil of your choice and began cooking the thinly sliced steak over a medium high heat until browned.

8. Place the cooked steak on the bottom of each bowl and ladle the soup over top.

9. Top with parsley (optional) and serve with the cheese baguettes!