Heat a large skillet over medium-high heat and add olive oil. Once shimmering, add beef and cook until browned, about 5-7 minutes. Season with salt, pepper, garlic powder, and onion powder.

Slice onions and green bell peppers into thin strips and set aside.

Layer half of the sliced potatoes in a slow cooker, followed by half of the cooked beef, onions, bell peppers, and shredded provolone cheese. Repeat the layers.

In a mixing bowl, combine cream of mushroom soup, sour cream, beef broth, and Worcestershire sauce. Stir until smooth and creamy.

Pour the sauce over the layered ingredients in the slow cooker. Cover with lid and cook on low for 6 hours or high for 3 hours.

In the last 30 minutes of cooking, sprinkle remaining provolone cheese on top and cover again.

After cooking time is complete, gently stir the casserole to mix in the melted cheese and serve hot.