Cook the basmati rice according to the package instructions, typically using a ratio of 1 cup rice to 2 cups water. Bring the water to a boil, reduce heat and cover, allowing it to simmer for 15–20 minutes. Once cooked, fluff with a fork and set aside.

Heat a large skillet over medium heat, adding a touch of oil. Add the diced bell peppers, sliced onions, and mushrooms, sautéing for 5–7 minutes until soft and caramelized.

In the same skillet, push the sautéed vegetables to one side and add the ground beef. Cook over medium-high heat, breaking it up for about 6–8 minutes until browned and fully cooked.

Return the sautéed vegetables to the skillet with the browned beef. Pour in the soy sauce and beef broth, stirring to combine. Simmer for 2–3 minutes until the sauce thickens slightly.

Reduce heat to low, sprinkle cheese over the mixture, cover with a lid, and cook for 1–2 minutes until the cheese is melted and bubbly.

Divide the cooked basmati rice among airtight meal prep containers, topping each with the cheesesteak mixture. Let cool before sealing and refrigerating.