Preheat the oven to 400 degrees F (200 degrees C) with racks in the upper third and lower third positions.
Combine ground beef, Worcestershire sauce, mayonnaise, garlic powder, 2 tablespoons olive oil, 2 teaspoons salt, and 1 teaspoon pepper in a large bowl. Mix until well combined and smooth.
Divide meat mixture among 4 rectangular sheets of parchment paper. Place a piece of parchment on top of the meat and use a rolling pin to roll it out into a very thin layer, spreading it all the way to the edges to cover the parchment paper. Remove the top piece of parchment and repeat with the remaining meat mixture.
Starting at the shorter end of each meat-covered parchment, fold the parchment several times in about 1 1/2-inch folds. Place folded, filled parchment on a rimmed baking sheet.
On another rimmed baking sheet, toss together onion, bell peppers, and remaining 3 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon ground pepper. Spread vegetables in a single layer.
Bake both the ground beef and vegetables in preheated oven until vegetables are tender and meat is cooked through, 18 to 20 minutes. Let cool until easy to handle, about 5 minutes. Drain off the accumulated fat and juices.
Unravel meat from the paper and return it to the baking sheet. Tear meat into large pieces and evenly divide into 4 individual portions the length of the rolls. Top each portion evenly with onion mixture, then drizzle with broth. Top each portion with 2 slices of provolone cheese.
Return to the oven and bake until cheese is melted, 5 to 8 minutes. Transfer each meat portion among the rolls, drizzle each with 1 to 2 tablespoons of drippings from the pan, and serve. Recipe developed by Jasmine Smith and Anna Porter
