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Sauté the diced peppers, onion, and quartered mushrooms in a pan with avocado oil spray. Season with salt and pepper. Cook for 5-7 minutes until browned and softened. Remove from pan and set aside.
In the same pan, add ground beef and let it get a little crust before breaking it apart.
Season the beef with steak seasoning and continue breaking the meat into crumbles as it cooks.
Once meat is browned and cooked through, add the cooked vegetables back into the pan.
Add Worcestershire sauce and balsamic vinegar, then stir. Add beef broth to deglaze the pan and scrape up all the browned bits.
Mix arrowroot starch with a little water to make a slurry and add to the pan. The sauce will thicken after a couple of minutes.
Taste for seasoning and add salt and pepper if needed.
Assemble bowls with ½ cup rice, ¼ serving of the philly cheese meat mixture, and top with 14g mozzarella.
Optional: top with your favorite sauce.