Start by heating your large Dutch oven over medium-high heat for about a minute. Add a drizzle of vegetable oil, just enough to coat the bottom. Toss in the shaved steak, spreading it out in a single layer to ensure as much contact with the pan as possible. Season it with Worcestershire sauce and 1 teaspoon of garlic salt. Cook the steak, flipping and stirring constantly, until it’s fully cooked—this should only take a couple of minutes. Once done, transfer the steak to a plate and set it aside.

In the same pot, add the remaining vegetable oil, then stir in the chopped bell peppers. Cook for about 3 minutes until they start to soften. Transfer the peppers to the plate with the steak and set them aside.

Add the butter to the pot. Once melted, toss in the diced onions. Cook until the onions start to soften and deepen in color. Add the minced garlic and cook for about a minute more. Spread the onions and garlic into a single layer and reduce the heat to medium.

Sprinkle the flour over the onions and garlic, stirring everything together to create a roux. If the mixture looks dry or the flour isn’t absorbing, add more butter or vegetable oil, a tablespoon at a time. Cook the roux for about 3 minutes, stirring constantly to avoid burning.

Slowly add the beef broth, milk, and half-and-half to the pot. Increase the heat back to medium-high and stir in the remaining garlic salt and other seasonings. Add the diced potatoes, ensuring they’re completely submerged in the liquid. If needed, add more broth or milk. Bring the soup to a boil, then reduce the heat to medium-low and cover with a lid.

Let the soup cook for 10-15 minutes, stirring occasionally, until the potatoes can be easily pierced with a fork. If you notice the soup thickening too much, add a splash more broth or milk to keep it creamy.

Once the potatoes are tender, reduce the heat to low. Using an immersion blender, blend the soup directly in the pot for about 45 seconds. You’re just looking to add some creaminess while still keeping some potato chunks intact—unless you prefer it fully blended, in which case, go wild!

Stir in the white amerikan cheese, making sure it melts completely into the soup. Then, add the provolone cheese last, stirring until it melts in too. The provolone will give you that delicious cheesy pull when you scoop up a spoonful.

Taste the soup and adjust the seasonings if needed. Cover the pot and let it rest for 5 minutes to let the flavors meld. Give it one last stir before serving, and if you’re feeling fancy, sprinkle some minced parsley or chives over each serving. Dassit!