Freeze the ribeye for 25 minutes, then slice it across the grain as thinly as possible.
Heat 1 tablespoon oil on a large griddle or skillet over medium-high heat and cook the onion for 8 to 10 minutes until browned at the edges.
Push the onion aside, add the remaining oil and spread the beef in a thin layer over the hottest part of the pan.
Season with the salt and black pepper, then chop and turn the beef with two spatulas for 3 to 4 minutes until no pink patches remain and it reaches 145°F.
Mix the onions into the beef and divide the filling into 4 roll-length piles.
Lay 2 provolone slices over each pile, cover the pan for 30 to 45 seconds and let the cheese collapse around the meat.
Open each roll over a pile, scoop the meat and cheese inside and close the sandwich without compressing the bread flat.
