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Cook your rice according to the package.
While the rice cooks, in a large frying pan, on medium heat, saute the beef until half way cooked.
Add the green pepper, onion, and mushrooms to the pan. Let simmer until beef cooked throughout. Drain excess fat if needed.
Add the Worcestershire and beef broth to the pan. Allow to simmer for 2-3 minutes until the broth is mostly absorbed.
Add the cheese to the mixture, and remove from heat. Residual heat will make the cheese all melty.
Divide the Philly cheesesteak mixture into 3-4 meal prep containers (depending on preferred portions) and add ½ cup cooked rice (or cauli rice) to each container.
Allow to cool, then refrigerate for up to 4 days.