Step 1: Prep Beef. Place ribeye steak in the freezer for 30 minutes to firm it up for thin slicing. Slice paper-thin against the grain.

Step 2: Prep Vegetables. Wash and slice the yellow onions and green bell peppers into thin strips and set aside.

Step 3: Sauté Vegetables. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add onions and sauté for 3-4 minutes until golden. Add bell peppers, salt, and pepper, cooking for 2-3 minutes more. Remove and set aside.

Step 4: Cook Beef. Increase heat to high and add more olive oil if needed. Add sliced beef, season, and sear undisturbed for 1-2 minutes. Cook until just done.

Step 5: Combine. Lower heat to medium and return vegetables to skillet, mixing with beef to combine and heat through for 1-2 minutes.

Step 6: Melt Cheese. Divide mixture in the skillet, top with provolone cheese, cover, and steam for 1 minute to melt the cheese.

Step 7: Serve. Scoop the hot mixture onto toasted hoagie rolls and serve immediately.