Thinly slice ribeye steak (wrap and place in the freezer for 30 minutes to help firm it up).
Whisk together Wicked Hazy, soy sauce, garlic, 1/2 cup of onions, hot sauce, brown sugar, Worcestershire sauce, salt, pepper, and 2 tbsp of olive oil. Add sliced steak, cover, and refrigerate for at least 2 hours, up to overnight.
Preheat oven to 400° F.
Heat a large skillet over medium-high heat. Add remaining olive oil, red bell pepper, and remaining onions. Season and cook until onions and peppers have softened, 10-12 minutes, stirring occasionally. Remove pepper and onions from pan, and reserve.
Add steak to the pan, discarding marinade, and cook for 2-3 minutes per side, until nicely browned. Add reserved onions and peppers, tossing until combined.
Prepare hoagie rolls by slicing in half and toasting in oven for 2-3 minutes on a baking sheet. Brush with melted butter, top with steak, pepper, and onions, and provolone slices. Place in oven for 2-3 minutes, until cheese has melted.