In a medium pot, bring the beef broth and onion soup mix to a boil. Add the roast beef and reduce the heat. Let it simmer for 5-10 minutes to allow the flavors to soak into the beef.

In a large skillet, sauté the sliced onions and green bell peppers on medium heat until they are soft and caramelized.

Drain the juices from the beef, but reserve them if you desire a tasty dip. Add the beef to the skillet with the veggies and stir in 4 ounces of cream cheese until it's fully melted.

Spread the remaining cream cheese on the hoagie rolls. Spoon the beef mixture onto each roll and top it with provolone cheese. Place everything on a baking sheet.

Broil the sandwiches on high for about one minute, until the cheese is bubbly, and the edges are nicely toasted.

Serve the cheesesteaks right away, ideally with the reserved juices for dipping if desired.