Step 1

Freeze steak for 30 minutes so it is firm enough to be sliced into very thin strips using a sharp knife. Trim away any excess fat before slicing and be sure to slice as thin as you possibly can. Season with salt and pepper. Set aside.

Step 2

Chop onions and set aside. Carefully split the hoagie rolls lengthwise approximately 3/4 of the way through with a serrated knife.

Step 3

Combine softened butter and minced garlic in a bowl, mixing well. Spread the cut sides of the hoagie rolls with the garlic butter and toast on a griddle or skillet over medium heat until toasty and golden brown. Set aside.

Step 4

Heat 1 tablespoon of oil in a large skillet or griddle over medium heat. Saute onions for 8-10 minutes until they begin to caramelize slightly. Transfer sauteed onions to a bowl and set aside.

Step 5

Increase the heat to medium-high and add remaining tablespoon of oil to the same pan. Once hot, add the thinly sliced steak in an even layer. Cook for 2-3 minutes without moving or touching the meat in the pan to get a nice sear. Then turn the steak slices over with a large spatula to cook on the other side until done. Add the sauteed onions back to the pan with the meat and stir together.

Step 6

Use the spatula to separate the meat and onions into 4 portions in the pan. Cover each portion with 2 slices of provolone cheese and turn off the heat.

Step 7

Spread a thin layer of mayo on the cut sides of the toasted hoagie rolls, then place one roll over a portion of the meat, onions, and cheese. Use a spatula to help flip the meat onto the roll to finish your Philly cheesesteak. Serve immediately.