Prepare the Hoagie Rolls: Slice each hoagie roll ¾ of the way through. Brush the cut sides with softened butter and sprinkle with minced garlic. Toast the rolls in a skillet over medium heat until golden brown. Set aside.

Cook the Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onion and bell pepper. Sauté until softened and slightly caramelized, about 8–10 minutes. Remove from the skillet and set aside.

Cook the Steak: In the same skillet, add the remaining tablespoon of olive oil. Season the thinly sliced ribeye steak with salt and pepper. Add the steak to the skillet in a single layer, cooking in batches if necessary. Sauté until browned and cooked through, about 3–4 minutes per batch.

Combine and Add Flavor: Return the cooked onions and bell peppers to the skillet with the steak. Add Worcestershire sauce and stir to combine, cooking for an additional 2 minutes to meld the flavors.

Assemble the Sandwiches: Divide the steak and vegetable mixture into four portions. Place each portion onto the bottom half of a toasted hoagie roll. Top each with two slices of provolone cheese. Cover the skillet and cook for 1–2 minutes, or until the cheese is melted.

Serve: Close the sandwiches with the top halves of the rolls. Serve immediately with your choice of sides.