Place the ribeye in the freezer one hour before making the sandwiches.
Cut into the hoagies lengthwise, being sure not to cut entirely through them. Remove some of the bread from the middles, creating a hollow area for the cheesesteak filling. Cut two pieces of foil to be wrapped around the hoagies, and set aside.
Combine the cheeses in a bowl, and set aside.
Preheat the oven to 375 F.
Heat the olive oil in a skillet over medium heat. Add sliced red pepper, poblano, onion, shallot, jalapeno, and a healthy pinch of salt and pepper. Cook veggies, stirring occasionally, for 13-15 minutes until starting to brown.
While veggies are cooking, sliced the steak as thinly as possible. Set aside.
Stir the garlic into the veggies and cook for one minute. Stir in brown sugar and soy sauce, and cook for two minutes.
Mix the steak and a smaller pinch of salt and pepper into the veggies, and cook until the steak is just browned (about 3-4 minutes).
Stir half of the cheese into the steak and vegetables, and turn off the heat.
Divide the cheesesteak mixture between the hoagies, stuffing them entirely full. Divide the french fried onions between over the tops of the sandwiches, and then divide the remaining cheese over the tops of the sandwiches, too.
Stuff entire cheesesteak contents into the hoagies, then tightly wrap them each in foil. Bake at 375 for 6-7 minutes.
Carefully remove the cheesesteaks from the foil, and serve immediately.