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Partially freeze the meat for 15-20 minutes, then slice it extremely thin (1mm thickness) against the grain.
Season the meat evenly with salt, black pepper, and garlic powder.
Cut onions into thin slices and bell peppers into strips.
In a large pan, heat vegetable oil over medium-low heat and cook the vegetables for 30-45 minutes until caramelized.
Cut the hoagie rolls lengthwise without separating them completely.
Spread butter on the inside of each roll and toast in a hot pan until golden and crispy.
Heat vegetable oil in a large griddle or pan over high heat.
Place the meat slices in a single layer and cook quickly for 45-60 seconds per side.
Place the cooked meat in roll-sized portions, cover with cheese, and distribute the caramelized vegetables over the cheese.
Transfer the mixture to the toasted roll and serve immediately.