Heat olive oil in a large skillet over medium-high heat.

Add the sliced onion and bell pepper, sautéing until softened, about 5 minutes.

Stir in the minced garlic, salt, and pepper, cooking for an additional minute until fragrant.

Add the thinly sliced ribeye steak to the skillet. Cook for about 3-5 minutes, stirring frequently, until the steak is browned and cooked through. Remove from heat and set aside.

Preheat your oven to 350°F.

Mix the softened butter with chopped parsley in a small bowl. Spread the garlic butter mixture evenly on the inside of each hoagie roll.

Place the hoagie rolls on a baking sheet, cut side up. Fill each roll with the steak and vegetable mixture, then top with slices of provolone cheese.

Bake in the preheated oven for about 10 minutes, or until the cheese is melted and the rolls are lightly toasted.

Remove from the oven, let cool for a minute, then serve warm.