Heat a splash of olive oil in a large pot over medium heat. Add diced onions, green bell pepper, and mushrooms, cooking for about 5 minutes until they're soft and fragrant.

Incorporate bite-sized pieces of beef chuck roast into the pot, seasoning with salt and pepper. Sear the beef on all sides for approximately 6 minutes until nicely browned.

Toss in the minced garlic and cook for an additional minute, releasing that lovely aroma. Then, pour in the low-sodium beef broth and bring everything to a boil, stirring gently.

Once boiling, reduce the heat to low and let the soup simmer for about 20 minutes, allowing the flavors to meld together beautifully.

Stir in the softened cream cheese, mixing until fully melted and blended into the broth, creating that luscious, creamy texture.

Serve the soup hot in bowls, finishing each with a generous sprinkle of shredded provolone cheese that will delightfully melt into the warm soup.