Start by heating a nonstick skillet over medium heat. Add the ground beef and break it apart with a spatula. Cook until browned, usually around 7-8 minutes. Once browned, drain any excess fat, then stir in the beef broth and Worcestershire sauce. Cook for an additional 2-3 minutes, allowing the liquid to infuse into the beef and evaporate slightly. Season with salt and pepper to taste.

While the beef is cooking, slice the onions, bell peppers, and mushrooms into even pieces. Toss them together in a medium bowl with olive oil, plus a pinch of salt and pepper. Grill the vegetables over medium heat until they’re tender but still slightly crisp, about 10-12 minutes. If you prefer, you can roast them in the oven at 400°F for 10-15 minutes, tossing halfway through to ensure even cooking.

Once the beef is fully cooked, turn off the heat and evenly distribute the provolone slices on top of the mixture. Cover the skillet with a lid for 1-2 minutes to allow the cheese to melt into a bubbly layer. This step enhances the cheesesteak flavor!

Begin assembling your cheesesteak bowls by creating a base with the grilled vegetables. Evenly divide the vegetables between 4 bowls, then top each with a portion of the cheesy ground beef mixture. Garnish, if desired, with fresh parsley or a sprinkle of extra cheese.