Preheat your oven to 350°F (175°C) and spray a 9x13 baking dish with non-stick spray. Heat olive oil in a large skillet over medium heat until it shimmers, about 1 minute.

Add diced onions and bell peppers to the hot oil. Cook for 5-6 minutes, stirring occasionally, until they soften and develop light golden edges. Add minced garlic and cook for 30 seconds while stirring constantly to prevent burning.

Add ground beef to the skillet, breaking it into smaller crumbles with your spatula. Season generously with salt and pepper. Cook for 7-8 minutes until no pink remains and the beef develops a nice brown crust. Drain any excess fat to prevent a greasy final dish.

Stir in Worcestershire sauce and let it coat the meat for 1 minute. Reduce heat to low and add the softened cream cheese. Stir continuously for 2-3 minutes until the cream cheese melts completely and creates a smooth, creamy mixture.

Transfer the beef mixture to your prepared baking dish, spreading it evenly across the bottom. Tear the provolone slices and distribute them over the beef layer, then sprinkle the shredded mozzarella evenly on top.

Bake for 22-25 minutes until the cheese melts, bubbles vigorously, and turns lightly golden brown around the edges. Let the casserole rest for 5 minutes before serving so the cheese sets slightly and makes serving cleaner.