Directions :
Lay a large piece of plastic wrap on the counter and place one thin slice of ribeye on it.
Fold the plastic over the rib eye and use the flat side of a meat mallet to pound the ribeye very thin without tearing it.
Transfer ribeye to a plate and continue with the rest of the meat. Cover and refrigerate.
Heat a large skillet over medium to medium-high heat.
Add 2 teaspoons of the olive oil, peppers, and onions.
Saute until softened and browned for about 15-20 minutes, stirring regularly.
In a large cast-iron skillet or griddle add 1 teaspoon olive oil and heat over medium heat.
When the oil is hot add about half of the sliced beef.
Sprinkle with salt and pepper and let the beef cook for a minute or two.
Then use a metal spatula to break up and “chip” the beef into smaller pieces, cooking for about 5-7 minutes until well cooked and some of the beef takes on a bit of crustiness.
Use the spatula to line the beef up in a long row in the pan.
Spoon half of the onion pepper mixture directly over the beef.
Top with half of the provolone cheese and continue to cook for 2-3 minutes until the cheese is melty.
Slice open 2 of the hoagie rolls.
Slide the spatula under the meat mixture and transfer to the hoagie rolls.
Place on a tray to serve or wrap tightly in parchment paper and cut the sandwiches in half the cheese stays warm and melty this way.
Repeat with the remaining beef, onions, and peppers to make additional sandwiches.
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