1. Heat olive oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers. Cook until softened and lightly caramelized, then set aside.

2. In the same skillet, add ground beef. Break it up with a spatula and cook until browned and no longer pink.

3. Season the beef with salt, pepper, garlic, and Worcestershire sauce. Stir to combine. Drain excess grease if needed.

4. Pour in the beef broth and stir. Reduce the heat and add chopped provolone cheese. Stir until cheese is melted and mixture is creamy.

5. Return the cooked peppers and onions to the skillet and fold them into the cheesy beef.

6. Divide the rice or cauliflower rice into 4 containers. Spoon the Philly cheesesteak mixture on top.

7. Let cool slightly before sealing the containers. Store in the fridge or freezer for later.