Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced onion and bell pepper, sautéing for about 5-7 minutes until the onions turn translucent and the peppers soften.

Stir in the sliced mushrooms and minced garlic into the skillet. Cook everything together for about 5 minutes, allowing the mushrooms to brown and moisture to evaporate. Season with salt and pepper.

Push the vegetable mixture to one side of the skillet. Add the ribeye steak to the cleared space, seasoning it with salt and pepper. Cook for about 3-4 minutes until browned, then mix everything together.

Preheat broiler to high. Slice hoagie rolls in half without cutting all the way through. Fill each roll generously with the steak and vegetable mixture.

Top each filled hoagie roll with slices of provolone cheese. Place assembled sandwiches under broiler for about 2-4 minutes until cheese is bubbly and starting to brown.

Carefully remove sandwiches from under the broiler, allowing them to cool slightly before serving.