Freeze 450g of ribeye steak for 20-30 minutes, then slice it as thinly as possible.
Mix 2 tablespoons of softened unsalted butter with 1 pressed garlic clove. Spread on the cut sides of 4 hoagie rolls and toast them in a large skillet over medium heat until golden.
Cook 1 diced sweet onion in a little oil in the skillet until soft and caramelized. Set aside.
Raise the heat, add a little more oil, and spread the steak in an even layer. Brown undisturbed for a couple of minutes, then flip, season with ½ teaspoon of salt and ½ teaspoon of black pepper, and cook through.
Stir in the onion and divide the meat into four portions. Top with 8 slices of mild provolone, turn off the heat, and let the cheese melt. Scrape each portion into a roll.
