• Preheat the oven to 375°F (190°C). Have a large baking sheet ready for toasting the hoagie rolls.

Prepare the soy curls

• Place the soy curls in a large heatproof bowl and pour the hot broth over them. Stir briefly to make sure all the soy curls are moistened. Let them soak for about 10 minutes, or until softened.
• Drain the soy curls. Once cool enough to handle, squeeze them firmly by hand to remove as much excess broth as possible. Removing the extra liquid helps the soy curls brown in the skillet instead of steaming.
• For a more cheesesteak-like texture, roughly chop or tear any particularly large soy curls into smaller, bite-sized pieces.

Season and brown the soy curls

• Heat 1 tablespoon (15ml) of the olive oil in a large skillet over medium-high heat.
• Add the drained soy curls and spread them into an even layer. Cook for 5 to 7 minutes, stirring occasionally, until they begin to brown around the edges.
• Add the soy sauce, vegan Worcestershire sauce, garlic powder, onion powder, smoked paprika, if using, black pepper, and salt. Stir well until the soy curls are evenly coated.
• Cook for another 2 to 3 minutes, stirring frequently, until the seasonings are absorbed and the soy curls are browned and lightly crisp around the edges.
• Transfer the soy curls to a plate and set aside.

Cook the vegetables

• Add the remaining 1 tablespoon (15ml) olive oil to the same skillet.
• Add the sliced onion and green bell pepper. Cook over medium-high heat for 6 to 8 minutes, stirring occasionally, until softened and lightly browned. The vegetables should be tender while still retaining a little texture.

Combine the filling

• Return the cooked soy curls to the skillet with the vegetables. Toss everything together and cook for 1 to 2 minutes, until heated through and evenly combined.
• Divide the filling into 4 roughly equal portions directly in the skillet. Place 2 slices of vegan provolone over each portion.
• Reduce the heat to low and cover the skillet. Cook for 1 to 2 minutes, or until the vegan cheese is softened and melted. Depending on the brand, vegan cheese may take slightly longer to melt.

Toast the rolls

• Split the hoagie rolls or hot dog buns lengthwise, keeping the two sides attached. Spread the cut sides evenly with the softened vegan butter and arrange the rolls on a baking sheet.
• Transfer the baking sheet to the preheated oven and bake for 3 to 5 minutes, or until the rolls are warm and lightly golden around the edges. Keep an eye on them toward the end so they do not become too crisp.

Assemble

• Fill each toasted hoagie roll with one portion of the hot soy curl, onion, pepper, and melted cheese mixture.
• Serve immediately while the filling is hot and the rolls are warm and lightly toasted.