Heat olive oil in a large pot over medium heat. Add the beef and cook until browned, then remove and set aside.
In the same pot, add onion, bell peppers, and mushrooms. Sauté for 5–6 minutes, or until softened.
Add garlic and cook for another 1 minute.
Sprinkle the flour over the vegetables and stir continuously for 1 minute to form a light roux.
Slowly pour in the beef broth while stirring to avoid lumps. Bring to a gentle simmer.
Add milk, heavy cream, paprika, oregano, salt, and pepper. Simmer for 10 minutes.
Return the cooked beef to the pot and stir in the shredded provolone until melted and creamy.
Simmer on low for 5 more minutes, then garnish with fresh parsley before serving.
