Place canola oil on griddle or in large cast iron skillet over high heat.
Meanwhile slice beef ribeye as thinly as possible (best on a slicer) and season with salt and pepper.
Add sliced peppers and onions to pan. Cook stirring constantly until they start to soften and slightly brown, about 5 minutes. Season with salt and pepper and remove from pan and set aside.
In same pan, add sliced beef. Cook fast until brown and fully cooked, about 3 minutes. You can leave beef in slices or mince with knife, your preference.
Warm hoagie rolls in 400°F oven for two minutes to lightly toast.
To assemble, fill each hoagie roll with an equal amount of beef, peppers and onions; spoon over two tablespoons of cheese hollandaise.
Start by combining onion, white wine and Parmesan stock, bring to boil. Continue to cook until almost all liquid has evaporated.
In a blender, add egg yolks, cheddar powder and hot wine/onion mixture and blend on high speed.
Slowly add in butter to yolk mix until all incorporated and sauce is thick and creamy, add salt to taste.