Preheat oven to 425 degrees F. Tear four 12x18 inch sheets of heavy-duty foil and lay them on your counter. Fold up the edges slightly to create a shallow boat shape.

In a large bowl, combine sliced ribeye, bell pepper, onion, mushrooms, garlic, olive oil, Worcestershire sauce, salt, and pepper. Toss until everything is evenly coated. The oil helps prevent sticking and the Worcestershire adds that signature savory depth.

Divide the steak mixture evenly among the four foil sheets, mounding it in the center. Leave a 2-inch border on all sides for sealing. Try to spread ingredients in a single layer so everything cooks evenly.

Fold the long sides of foil over the filling and crimp tightly, then fold and crimp the short ends to seal completely. Place packs on a rimmed baking sheet and bake for 18-20 minutes until the steak is cooked through and vegetables are tender.

Carefully open each pack - watch for steam - and lay 2 slices of provolone over the hot filling. Return to the oven, unsealed, for 2-3 minutes until the cheese is melted and bubbly. Alternatively, close the packs loosely and let the cheese melt from residual heat for 5 minutes.

Slide the cheesy filling into toasted hoagie rolls or serve straight from the foil with crusty bread on the side. Spoon any accumulated juices over the top.