1 lb Ribeye steak trimmed and thinly sliced
1/2 tsp Sea salt or to taste
1/2 tsp Black pepper or to taste
1 sweet onion (large), diced
8 slices provolone cheese mild (not aged provolone)
4 Hoagie Rolls sliced 3/4 through
2 Tbsp unsalted butter softened
1 garlic clove pressed
2-4 Tbsp mayonnaise or to taste
Slice hoagie rolls 3/4 of the way through with a serrated knife. Dice onions and thinly slice beef.
In a small bowl, stir together 2 Tbsp softened butter with 1 pressed garlic clove. Spread garlic butter onto the cut sides of 4 hoagie roll. Toast the buns on a large skillet, flat cooktop or griddle on medium heat until golden brown then set aside.
Add 1 Tbsp oil to your pan/cooktop and sautee diced onions until caramelized then transfer to a bowl.
Increase to high heat and add 1 Tbsp oil. Spread the super thinly sliced steak in an even layer. Let brown for a couple of minutes undisturbed then flip and season with 1/2 tsp salt and 1/2 tsp black pepper. Sautee until steak is fully cooked through then stir in the caramelized onions.
Divide into 4 even portions and top each with 2 slices of cheese and turn off the heat so the cheese will melt without overcooking the meat.