Cook the rice: Start the rice on the stovetop or in a rice cooker first, since it takes about 18 minutes, then keep it covered to stay warm while you prep the beef.

Heat the skillet: Warm the olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.

Brown the beef: Add the ground beef and break it into small crumbles with a spatula, cooking until no pink remains, about 6 minutes.

Drain excess fat: Tilt the skillet and spoon off any extra grease so the finished bowls don't taste greasy.

Soften the vegetables: Push the beef to one side, add the onion and bell peppers, and cook until the onion turns translucent and the pepper edges turn golden, about 5 minutes.

Stir in garlic: Add the minced garlic and stir it through the beef and vegetables for about 30 seconds, until it smells fragrant.

Deglaze the pan: Pour in the Worcestershire sauce and beef broth, scraping up the browned bits from the pan bottom with a wooden spoon.

Simmer the sauce: Let the mixture simmer uncovered until the liquid reduces by about half, 2 to 3 minutes, then season with salt and black pepper.

Melt the cheese: Lower the heat, lay the provolone slices over the beef mixture, cover the skillet, and let the cheese melt into soft pockets, about 2 minutes.

Assemble the bowls: Divide the warm rice among meal prep containers, top each with the beef and pepper mixture and melted cheese, then let cool slightly before sealing the lids.