For the Filling:

1. 1. Thinly slice the ribeye steak against the grain for tenderness.
2. 2. In a large skillet over medium heat, melt 2 tablespoons of butter. Add sliced onions and bell peppers (if using) and sauté until soft and golden brown, about 5-7 minutes.
3. 3. Increase heat to medium-high, add the sliced ribeye steak, and cook until browned, about 3-4 minutes, stirring occasionally.
4. 4. Once the beef is cooked through, reduce heat to low. Layer provolone cheese on top of the mixture and allow it to melt.

For the Hoagie:

1. 1. Split each hoagie roll down the middle and spread butter on both sides.
2. 2. Toast the rolls in a separate skillet until golden brown.
3. To Assemble:
4. 1. Scoop generous portions of the cheesy beef mixture into each toasted hoagie roll.
5. 2. Serve immediately with optional toppings like hot sauce or pickles if desired.