Start by placing your ribeye in the freezer for about 30-45 minutes. This will make it easier to slice thinly. Once partially frozen, remove it and use a sharp knife to slice the meat as thinly as possible against the grain.
In a small bowl, combine ½ cup mayonnaise with 1 tablespoon of reserved spiced seasoning. Stir well until fully incorporated. Adjust the spice level with hot sauce, if desired.
In a large skillet over medium heat, drizzle about 2 tablespoons of olive oil. Add the sliced onions and cook until they start to caramelize, about 5-7 minutes. Then, add the green bell peppers and poblano pepper. Sauté for an additional 5-7 minutes until the vegetables are tender.
In the same skillet, add another tablespoon of olive oil if needed. Increase the heat to medium-high. Add the thinly sliced ribeye and season with salt, garlic powder, onion powder, dried thyme, dried parsley, pepper, and red pepper flakes. Cook for about 3-4 minutes, stirring frequently, until the steak is browned and cooked to your liking.
Once the steak is cooked, return the sautéed vegetables to the skillet. Add the balsamic vinegar, Worcestershire sauce, and chopped cherry peppers (if using). Mix everything together and let it cook for an additional 1-2 minutes to heat through.
Preheat your oven to 350°F (175°C). Slice the hoagie rolls open, but not all the way through. Spread a layer of the spiced mayonnaise on both sides of the rolls. Fill each roll generously with the steak and vegetable mixture, then top with slices of provolone cheese and a sprinkle of sharp cheddar cheese.
Place the stuffed hoagie rolls on a baking sheet and bake in the preheated oven for about 5-7 minutes, or until the cheese is melted and bubbly.
Remove the cheesesteaks from the oven, and if you like, drizzle with additional hot sauce. Serve immediately and enjoy!
