Prep rolls: Slice hoagie rolls lengthwise three‑quarters through. In a small bowl, mix softened butter with pressed garlic. Spread on rolls and toast cut sides on a skillet or griddle until golden. Set aside.

Cook onions: Heat 1 tbsp olive oil in a skillet over medium heat. Add diced onions and sauté until golden and caramelized. Transfer to a bowl.

Cook steak: Raise heat to medium‑high, add remaining 1 tbsp olive oil, and spread thinly sliced ribeye evenly across the pan. Sear undisturbed for 1–2 minutes to brown, then flip and season with salt and pepper. Cook until meat is tender.

Combine: Stir in caramelized onions and divide steak mixture into 4 sections in the pan. Top each portion with 2 slices of provolone cheese. Turn off heat and cover briefly to melt the cheese.

Assemble sandwiches: Spread a light layer of mayonnaise on toasted rolls. Place a bun over each cheesy steak portion and use a spatula to lift and flip the mixture into the roll.

Serve: Enjoy warm, optionally garnished with hot peppers or extra onions.