Freeze the steak for about 45-60 minutes first to make it easier to slice thinly.
Heat a large cast-iron skillet to medium-high heat. Add 1 tablespoon of olive oil. Once hot, add optional sliced onions and green pepper.
Sauté for 8-10 minutes until caramelized. Remove to a plate and reserve.
Shave the beef into 1/8-inch thick pieces.
Add the remaining 1 tablespoon olive oil followed by the shaved beef. Sauté for 2-3 minutes until no longer pink. To create shreddy layers, you can pull the thinly shaved beef apart during cooking to tenderize and brown the meat.
Add sautéed onions and green peppers back to the pan. Mix with the steak. Season with salt, pepper, and Worcestershire sauce.
Divide the mixture into 4 oval-shaped portions in the pan.
Reduce heat to medium-low and add the cheese on top of each portion.
When the cheese is half melted, cut open the hoagie rolls, and place each on top of the cheese. Let it warm up slightly (1-2 minutes) and flip the whole thing over using a large spatula. Serve immediately.