Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 5-6 minutes, breaking it up with a wooden spoon as it browns until fully cooked. Drain any excess fat.

Add the sliced onions and both bell peppers to the skillet with the beef. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized.

Stir in the minced garlic and Worcestershire sauce. Cook for 1 minute until fragrant.

Season with salt and black pepper to taste. If making the optional cheese sauce, melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and bring to a simmer, stirring constantly, until thickened. Remove from heat and stir in shredded provolone cheese until smooth.

Divide the beef mixture among meal prep containers and top each with a slice of provolone cheese or drizzle with cheese sauce. Let cool completely before sealing for meal prep, or serve immediately in toasted hoagie rolls.