Finely dice the red and green bell peppers, and slice the mushrooms.
Gently slice the salmon into thin strips.
Season the salmon strips generously, with your preferred seasoning.
In a skillet, heat cooking oil and add the salmon.
Cook on medium heat until the salmon turns pink, about a minute or two.
Add the bell peppers and mushrooms to the pan, stirring occasionally.
Lower the heat and keep cooking.
Spread butter on your hoagie rolls, and toast them until golden brown.
Butter the now-toasted hoagie rolls once again, and place the Provolone cheese slices on the bread.
Toast again until the cheese melts.
Transfer the salmon mixture to the hoagie rolls, and add your preferred toppings.
Add salt and pepper to taste.