Brown the ground beef in a large skillet over medium-high heat with a pinch of salt until fully cooked, about 6 to 8 minutes. Drain excess fat and set aside.

Heat the olive oil in the same skillet over medium heat. Add the onion and bell pepper, cooking until softened, 5 to 7 minutes. Stir in the garlic and cook 1 minute.

Return the beef to the skillet over low heat. Add the beef broth, Worcestershire sauce, and cream cheese, stirring until the cream cheese melts into a smooth sauce. Season with black pepper and a light pinch of salt.

Preheat the oven to 375°F (190°C). Transfer the filling to a greased 9x9-inch baking dish. Lay provolone slices over the top and bake until the cheese is bubbly and golden at the edges, 20 to 25 minutes. Let it rest 5 minutes before serving.