Freeze the ribeye steak for about an hour before slicing to make it easier to cut thinly.
Heat the vegetable oil in a large skillet over medium-high heat.
Add the sliced onions and bell peppers to the skillet and sauté until they are soft and caramelized, about 5-7 minutes. Remove and set aside.
In the same skillet, add the thinly sliced ribeye steak. Season with salt and pepper. Cook the steak until browned and cooked through, about 3-4 minutes.
Return the onions and peppers to the skillet with the steak. Stir to combine.
Preheat your oven's broiler.
Open the hoagie rolls and place them on a baking sheet. Divide the steak and onion mixture evenly among the rolls. Top each with 2 slices of provolone cheese.
Place under the broiler for 1-2 minutes or until the cheese is melted and bubbly.