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Heat olive oil in a large skillet over medium heat. Add the onion and green bell pepper with the salt. Sauté until the onion is translucent and the vegetables are softened but still have some texture. Transfer to a plate and set aside.
In the same skillet, add the Impossible ground meat. Season with steak seasoning, vegan Worcestershire sauce, and black pepper. Cook, breaking it up gently, until browned and cooked through.
Return the cooked onion and bell pepper to the skillet. Stir to combine and cook for another 1–2 minutes until heated through.
Spread the mixture evenly in the pan. Lay the provolone slices over the top, cover with a lid, and let the cheese melt using the residual heat. If needed, turn the heat to low briefly while keeping the pan covered.
Spoon the cheesy filling onto the sliced rolls and serve immediately.