Step 1

Prepare the meat. Place the steak in the freezer for 15 to 20 minutes before slicing it so it gets cold but is not frozen through. Cold beef is easier to slice than beef at room temperature.

Step 2

Slice the steak into very thin strips, about ⅛ of an inch in thickness. Season with ⅛ teaspoon of salt and black pepper and set the meat aside.

Step 3

Toast the hoagie roll. Preheat the oven to 350°F (177°C). Slice the roll open lengthwise, careful not to cut through the bread. One side of the bread should remain intact.

Step 4

Place the roll on a baking sheet lined with parchment paper or foil and dot the insides of the roll with ½ tablespoon of butter.

Step 5

Place the bread in the heated oven for about 5 minutes, until the bread is toasted. Remove from the oven and cover the bread to keep it warm.

Step 6

Cook the vegetables. Melt 1 tablespoon of butter in a 10-inch skillet over medium heat. Add the sliced onions, green bell peppers, and ⅛ teaspoon of salt. Cook, stirring occasionally, until the onions are golden and caramelized, about 10 minutes.

Step 7

Add the sliced garlic and cook for an additional 1 minute, stirring frequently. Transfer the onions, peppers, and garlic to a plate and cover to keep warm.

Step 8

Cook the steak. Heat the oil in the same skillet over medium heat. Add the ribeye slices and spread the meat out in an even layer. Cook for 1 to 2 minutes, and then flip the meat over and cook for an additional 1 to 2 minutes until cooked through.

Step 9

Add the vegetables back to the skillet and stir to combine.

Step 10

Top the steak and vegetables with the provolone cheese. Reduce the heat to low, cover with a lid, and allow 1 to 2 minutes to heat until the cheese has melted.

Step 11

Use a spatula to transfer the cheesy meat and vegetables to the toasted hoagie and enjoy immediately.