Thinly slice beef into shavings either using a sharp knife.
Add the marinade mixture to beef shavings either in a large non-reactive bowl or a closable plastic bag and let sit for 20 minutes.
Preheat the griddle or pan to high heat with 1 Tbsp of oil and add the diced onions and green bell pepper.
Saute onions and pepper until browned, at least one minute and remove and set aside.
Slice the hoagies and toast on the griddle for 30 seconds or until browned to your liking and then set aside.
On the same griddle, add 2 Tbsp of oil (preferably vegetable or avocado oil) and the meat. Cook meat until browned for about 10 minutes. (Thin slices should brown and crisp quickly)
Turn off the heat. Spread the meat shavings over the griddle and lay the provolone slices overtop, allowing the cheese to melt.
Scoop beef and cheese onto hoagies and add onion and bell pepper mixture.
May be served with extra Ghost Wing Sauce and/or mayonnaise!
