Heat a drizzle of oil in a large frying pan over medium-high heat.

Add thinly sliced ribeye steak and cook until browned on all sides, about 5-7 minutes.

Add sliced green bell pepper, sliced onion, and sliced mushrooms to the frying pan.

Season with salt and black pepper, and cook until the vegetables are tender, about 5-7 minutes.

Place two slices of provolone cheese on each roll, then divide the steak mixture evenly among the rolls.

Serve immediately, while the cheese is still melted and gooey.