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On a large griddle or in a large skillet over medium-high heat, toast rolls, turning occasionally, until fragrant and just browned, about 2 minutes. Transfer to a plate and let cool slightly. Slice in half lengthwise, being sure not to cut all the way through.
On same griddle or skillet over medium heat, heat 1 Tbsp. oil. Add bell peppers (if using) and onion; season with salt. Cook, stirring often, until caramelized, 12 to 15 minutes. If using griddle, push veggies to one side. If using skillet, transfer veggies to another plate.
Pour remaining 1 Tbsp. oil onto empty spot on griddle (or pour into same skillet) and heat over medium-high heat. Cook steak, turning occasionally, until desired degree of doneness is reached, about 5 minutes; season with salt and pepper.
Toss steak and veggies to combine (or return veggies to skillet and toss to combine). Top with provolone. Cover and cook until cheese is melted, about 3 minutes more.
Divide cheesesteak mixture among rolls.