In a large pot, heat it over medium heat and add thick-cut bacon. Cook until crispy, about 5-7 minutes, stirring occasionally. Once golden brown, remove the bacon and set it aside, leaving the drippings in the pot.

Using the same pot with the bacon drippings, add finely diced onions and bell peppers. Sauté for about 5 minutes, until softened and fragrant.

Add the tender beef to the pot along with the sautéed vegetables. Cook for 3-5 minutes, breaking the beef into smaller pieces until browned.

Stir in beef broth, cornstarch mixed with water, and seasonings. Bring to a simmer over medium-high heat for about 3-4 minutes.

Reduce heat to low and let the soup simmer uncovered for about 10 minutes, stirring occasionally.

Once thickened, stir in cubed provolone or American cheese, cooking on low until melted and smooth.

Preheat your oven to 400°F (200°C). Top slices of bread with melting cheese and bake for about 5-7 minutes until bubbly.

Ladle the soup into bowls, topping with crispy bacon and serving hot alongside cheesy toast.