Slice the ribeye steak as thinly as possible.

Heat olive oil in a skillet over medium heat.

Add the sliced onions and green bell peppers to the skillet and cook until soft and slightly caramelized, around 5-7 minutes.

Push the vegetables to the side of the skillet. Add the sliced ribeye and season with salt and pepper. Cook for 3-5 minutes until browned.

Mix the sautéed vegetables into the steak and stir until heated through.

Lower the heat and lay provolone cheese slices over the steak mixture. Cover the skillet to help the cheese melt, about 2-3 minutes.

Slice the hoagie rolls down the middle while the cheese melts.

Once the cheese has melted, scoop the steak mixture into the hoagie rolls.

Serve the sandwiches warm.