Step 1

Cut 8 ounces cream cheese and cut into 1-inch cubes. Place in a large bowl and let sit at room temperature until softened, about 40 minutes.

Step 2

Arrange a rack in the middle of the oven and heat the oven to 375°F. Meanwhile, dice 1 medium green bell pepper (about 1 cup). Dice 1 medium yellow onion until you have 1 cup.

Step 3

Heat 1 tablespoon of the canola oil In a large skillet over medium-high heat until shimmering. Add 1 1/2 pounds lean ground beef, 1 teaspoon of the kosher salt, and 1/2 teaspoon of the black pepper. Cook, breaking up the beef into smaller pieces with a wooden spoon, until cooked through, 6 to 8 minutes. Use a slotted spoon to transfer the beef to the bowl with the cream cheese. Drain off the grease in the skillet but don’t wipe it out.

Step 4

Add 1 tablespoon of the canola oil to the same skillet and heat over medium-high heat until shimmering. Add the bell pepper and onion, season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and sauté until tender, 6 to 8 minutes. Transfer to the bowl with the beef and cream cheese. Mix well to combine.

Step 5

Transfer half of the beef mixture to an 8x8-inch square or other 2-quart baking dish. Arrange 4 of the provolone cheese slices on top in an even layer. Repeat with the remaining beef mixture and 4 cheese slices.

Step 6

Using a serrated knife, cut 1 large hoagie roll into 1-inch cubes and place in a medium bowl. Drizzle with the remaining 1 tablespoon canola oil and toss to evenly coat. Arrange in an even layer on the casserole.

Step 7

Bake until the cheese is bubbly and the bread is browned, about 20 minutes. Let cool for 5 minutes before serving.