Philly Cheesesteak

Slice the hoagie rolls 3/4 of the way through with a serrated knife.

Dice the sweet onion.

Thinly slice the ribeye steak. For easier slicing, cover and freeze the steak for 20-30 minutes.

In a small bowl, stir together the softened butter with the pressed garlic clove.

Spread the garlic butter onto the cut sides of the hoagie rolls. Toast the buns on a large skillet or griddle over medium heat until golden brown. Set aside.

Add 1 tablespoon of oil to the skillet and sauté the diced onions until softened.

Sprinkle the onions lightly with salt and cook until caramelized. Transfer the caramelized onions to a bowl.

Increase the heat to high and add 1 tablespoon of oil to the skillet. Spread the thinly sliced steak in an even layer. Let it brown for a couple of minutes undisturbed, then flip. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Sauté until the steak is fully cooked through.

Stir the caramelized onions into the cooked steak.

Divide the steak and onion mixture into 4 even portions. Top each portion with 2 slices of provolone cheese. Turn off the heat and allow the cheese to melt without overcooking the meat.

Spread a thin layer of mayonnaise on the toasted side of each hoagie roll. Working with one portion at a time, place a toasted bun over each portion and use a spatula to scrape the cheesy beef mixture into your bun as you flip it over. Serve warm.