Brown the meat: In a large skillet over medium heat, cook the ground beef until no longer pink. Drain excess fat if needed.

Sauté veggies: Add the bell peppers to the beef. Cook 4–5 minutes until softened. Stir in the bell peppers and garlic and cook another minute.

Add flavor: Stir in Worcestershire sauce, ketchup, salt, and pepper.

Thicken it: Sprinkle the flour over the mixture, stir well, and cook for 1 minute. Then slowly stir in the beef broth. Simmer for 3–5 minutes, until thickened.

Make it cheesy: Lay provolone slices over the beef mixture and let melt. Stir until creamy and combined.

Assemble: Spoon onto toasted buns and serve hot.