Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef, breaking it apart with a wooden spoon. Cook for 5-6 minutes until deeply browned and no pink remains.

Push beef to one side of the pot and add sliced onions and bell peppers to the empty space. Cook for 4-5 minutes, stirring occasionally, until onions turn golden and peppers begin to soften. Add minced garlic and cook for another 30 seconds until aromatic.

Stir everything together, then add uncooked pasta, beef broth, and Worcestershire sauce. The liquid should just cover the pasta – add a splash more broth if needed. Bring mixture to a rolling boil, then reduce heat to medium-low and cover.

Simmer covered for 12-15 minutes, stirring every 3-4 minutes to prevent sticking. The pasta should absorb most of the liquid and become tender.

Remove from heat and immediately stir in cubed cream cheese until melted and smooth. Add provolone and American cheeses gradually, stirring constantly until completely melted. Season with salt and pepper to taste.