Start by thinly slicing the ribeye steak, green bell pepper, and onion. Aim for strips roughly 1/4 inch thick for even cooking. Have your hoagie rolls ready too.

In a large skillet, heat 2 tablespoons of cooking oil over medium heat. Once the oil shimmers, add the sliced green bell pepper and onion. Sauté for about 5 to 7 minutes.

Increase the heat to medium-high and add the thinly sliced ribeye steak in a single layer. Cook for 2 to 3 minutes, then return the sautéed peppers and onions to the skillet.

Sprinkle provolone cheese over the steak and vegetable mixture. Cover and reduce heat to low for 2-3 minutes, or until cheese is melted.

Lightly toast the hoagie rolls until golden, then pile the melted cheesy steak and veggie mixture into each roll. Serve warm.