Preheat oven to 350˚F. Salt and pepper the beef and set aside until ready to use.

In a large skillet heat olive oil and melt butter. Add in onions and green peppers, cooking until they soften, about 3 minutes. Add in the mushrooms and allow to go for another 3 minutes. Lastly add in the garlic and cook until it becomes fragrant, about 30 seconds. Transfer to a bowl and set aside.

Add the roast beef into the pan and cook for about 1 minute on each side until it is nicely browned. Place on a paper towel lined plate to drain off any access oil.

Add red wine into the pan and deglaze. Add beef broth, French onion soup, and Worcestershire sauce, stir to combine. Add the vegetables and beef back into the pan and allow to simmer for about 30 to 40 minutes so it can thicken up a little bit.

While the soup is simmering but about cut the top 1/2 to 1 inch off of the top of the bread loaves. Scoop out the insides leaving about 1 inch around the edges. Brush with olive oil and place in the oven to bake for about 15 minutes until golden brown.

Add cream into the soup and allow to simmer another 15 minutes.

Add soup into the bread bowls and top each with a slice of cheese. Place under the broiled for a couple of minutes allowing the cheese to melt.