Over medium high heat, n a large Dutch oven or large pot, melt butter. Once melted add in diced onion and green peppers. Cook until softened.NOTE: you can also add in chopped mushrooms.
Stir in the chopped roast beef. Add in the garlic and stir for 2-3 minutes to bring out it's fragrance.
Slow pour in beef broth while stirring continuously. Stir in half and half. bring to a boil over high heat.
Add in Worcestershire, salt & pepper. Taste to make any adjustments to seasonings.
Reduce heat to medium low and simmer for 10 minutes stirring occasionally.
Bring soup back to a boil. In a small bowl mix together water and cornstarch to make a slurry. Pour cornstarch slurry into soup and mix well to combine. Cook for 3 minutes until thickened.
Add in provolone cheese. Stir until melted into soup. Garnish with parsley. Enjoy.
