Thinly slice the ribeye against the grain. To find the grain of the meat, just look closely at it to see what direction the muscle fibers lay. Slice through the fibers rather than in between them.
Cut the rolls, keeping one log side attached. Spread butter on the cut sides, and toast in a hot skillet until lightly browned and golden. Set aside.
Heat 2 teaspoons of oil in a skillet over medium-high heat. Add onion, bell pepper and mushrooms and sauté until the vegetables are lightly browned and the onions are translucent. Remove onto a plate and set aside.
In the same skillet, heat the remaining oil and spread the thin strips of steak in a thin layer. Cook for a minute or two or until they’re browned, then flip to the other side, season with salt and pepper, and cook until it’s fully cooked.
Add the vegetables back to the skillet and stir to combine. Remove from heat, add the provolone cheese to the top of the mixture and let it gently melt for about a minute.
Stuff the toasted hoagie rolls with the warm cheesy steak mixture and serve warm with potato chips and pickle spears.
Freeze your steak for about 30 minutes before slicing it. This will allow your knife to cut much thinner slices of meat.
When slicing the hoagie rolls, don’t slice all the way through, the buns should be attached from one side. So only slice like ¾ through.
Use American cheese in place of the provolone for a creamier texture. Or smoked provolone cheese for more flavor.