6 strips bacon, chopped
One 14-ounce package foot-long hotdogs (8 hotdogs), each cut into 6 strips lengthwise
3 medium red and/or yellow bell peppers, cut into 1/4-inch-wide slices (about 3 cups)
1 large red onion, halved and cut into 1/4-inch-wide slices (about 3 cups)
2 cloves garlic, chopped
1/2 cup barbecue sauce
1/4 cup chicken broth
1/4 cup packed dark brown sugar
1 tablespoon yellow mustard
1 tablespoon hot pepper sauce
6 hoagie rolls, split
12 slices provolone (about 6 ounces)
Cook the bacon for about 6 minutes in a 12-inch nonstick skillet over medium-high heat, stirring frequently, until crisp Transfer to a paper-towel-lined plate to drain.
Cook the hot dogs in the same skillet in 2 batches over medium-high heat, stirring frequently, for about 3 minutes or until curled and golden. Transfer to a paper-towel-lined plate to drain. Preheat the oven broiler.
Cook the peppers and onions in the same skillet, stirring frequently, for about 8 minutes or until soft. Add the garlic and cook, stirring, for about 30 seconds until fragrant.
Stir in the barbecue sauce, chicken broth, brown sugar, mustard and hot pepper sauce. Bring to a boil and reduce the heat to medium. Cook about 1 minute, stirring frequently, until the sauce begins to thicken. Add the hot dogs and continue to cook about 1 minute, stirring, until coated. Remove from the heat.
Toast the hoagie rolls in the broiler if desired. Arrange the provolone slices in the rolls and broil 30 seconds to melt. Top with the hot dog mixture and sprinkle with bacon.