Heat a large skillet over medium-high heat. Add a touch of oil if needed, then add the sliced bell peppers and yellow onion. Sauté until the vegetables are slightly charred and the onions are translucent, about 5-7 minutes.

Push the vegetables to one side of the skillet. Add the ground beef to the center and break it up with a spatula. Cook until browned and no pink remains, about 5-7 minutes. Drain any excess grease.

Stir the vegetables back into the beef. Add garlic powder, onion powder, salt, pepper, Worcestershire sauce, and beef broth. Stir to combine and deglaze the pan, cooking for 2-3 minutes.

Reduce heat to low. Stir in the cream cheese until melted and incorporated. Top with provolone cheese slices and cover the skillet with a lid. Let sit for 1 minute until cheese is melted.

Toast the hoagie rolls lightly if desired. Scoop the cheesy beef mixture into each roll. Serve immediately.