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Preheat your oven to 375°F (190°C). Slice the French bread in half lengthwise but don’t cut all the way through. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the sliced onions and diced bell peppers. Sauté until soft and translucent.
Add the thinly sliced ribeye steak to the skillet. Season with salt and pepper. Cook until browned but not overly done.
Lay the prepped French bread on a baking sheet. Load up the steak and veggie mix onto the bread. Spread it evenly. Sprinkle the grated provolone cheese generously over the top.
Bake in the preheated oven for about 10-12 minutes or until the cheese has melted and is slightly golden.
Once out of the oven, let it cool slightly. Slice into individual portions and serve.