Sheet Pan Philly Cheesesteak

Sheet Pan Philly Cheesesteak
1.5 lbs lean ground beef
6 ounces cream cheese, (softened)
2 teaspoons steak seasoning
2 teaspoons Worcestershire sauce
2 Tablespoons olive oil
8 ounces sliced white button mushrooms
3 cups sliced bell peppers, (green, red, or yellow)
1 cup diced onion
8 ounces sliced or shredded Provolone cheese
Sliced rolls for serving
butter and garlic salt for rolls
Mayonnaise for rolls

Preheat oven to 350 degrees F and spray a sheet pan 15 x 10 x 2 inch with cooking spray or line with foil.
In a large skillet, cook the beef over medium-high heat until browned. Drain. Add the cream cheese, steak seasoning and Worcestershire sauce. Cook over medium heat or until cream cheese is melted and combined. You can add a little milk or cream if you want it thinner. Add salt and pepper to taste. Spread beef mixture on sheet pan.
Wipe out skillet (or use a separate pan while the beef is cooking) and heat olive oil over medium high heat. Add the mushrooms, bell peppers, and onion cooking until veggies are soft, adding more olive oil if needed. Spread veggies on top of beef mixture. Top veggies mixture with Provolone cheese and bake in the oven for about 5 minutes or until cheese is melted.
Serve immediately on sliced rolls that have been buttered and toasted (with a sprinkle of garlic salt optional) with mayonnaise if desired.