Prep your vegetables by thinly slicing the bell peppers, onions, and ribeye against the grain.
Heat a griddle over medium-high heat and add a drizzle of avocado oil. Add the onions, seasoning them with a sprinkle of salt. Cook for about 3 minutes before adding the bell peppers. Sauté until they reach your desired doneness; I prefer mine with a slight crunch.
Move the veggies to one side of the griddle. Add the ribeye, spreading it out to ensure even searing. Season lightly with onion powder, garlic powder, salt, pepper, and Cajun seasoning. After 2 minutes, flip the pieces and continue cooking until they reach your preferred doneness.
Once the beef is nearly cooked, toss the peppers and onions together with the ribeye. Top with provolone cheese and add a splash of water. Cover to allow the steam to melt the cheese.
Move the meat and veggies to one side of the griddle. Butter the inside of a hoagie roll and place it face down on the griddle. Toast until golden brown.
Stuff the toasted roll with the steak and cheese mixture, then top generously with the cheesy sauce. Enjoy!
