Place the steak in the freezer for 15-30 minutes. After the allotted time, take your knife or electric shaver and cut the ribeyes into very thin slices.
Preheat the oven to 450 degrees.
Add 1 tablespoon of olive oil, the onion, the red pepper, and the garlic to a large skillet. Sauté everything until tender (2-3 minutes) or until the onion turns yellow.
Once the veggies are tender, remove them from the heat.
Add the remaining tablespoon of olive oil to a small skillet and sauté the thinly sliced ribeye. Add the parsley, oregano, and salt and pepper. Cook until the beef browns (about 5 minutes).
Once the beef browns, add it to the large skillet and mix everything together with a wooden spoon.
After you finish mixing everything, scoop the mixture onto your bread rolls and top with provolone cheese.
Place the sandwiches on a baking sheet and stick them into the oven. Let them bake until the cheese is melted (3-4 minutes).