Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.

Sauté 1 sliced onion and 1 sliced green bell pepper for 3-5 minutes until tender.

Push the vegetables to the side, add 1 pound of ground beef, and cook until no longer pink, about 5-7 minutes.

Sprinkle 1 teaspoon of garlic powder, 1 tablespoon of Worcestershire sauce, salt, and black pepper to taste. Cook for an additional 2 minutes.

Reduce heat to low, lay slices of provolone cheese over the beef mixture, cover, and let melt for 2-3 minutes.

Slice 4 hoagie rolls lengthwise and toast if desired.

Fill each hoagie roll with the beef and vegetable mixture, packing it generously.

Serve hot, optionally with crispy fries or a fresh salad.