1.   Into a small bowl add the butter and the grated and chopped garlic. Stir until well combined. Set aside

2.   Slice steak as thinly as possible. If needed, use a meat mallet to evenly thin out each piece of steak. Roll the steak into a tube and cut into ¼ inch or 0.6 cm wide sections. Unroll the cut pieces. Sprinkle salt and pepper on the steak

3.   Place a large skillet or frying pan over medium high heat and add 1 tbsp of the oil. When the oil is sizzling drop in the onion and sauté to a caramelized stage, 2 to 3 minutes. Scoop out the onions and transfer to a bowl

4.   To the pan, add the rest of the oil and when sizzling, distribute the steak ribbons, in a single layer. Sear to a lightly golden on the first side, about 1 to 1 ½ minutes. Flip the meat to the other side and sear for about 1 minute. Use the spatula to cut up the steak that is too long

5.   Put the onions back into the pan, toss with the steak to combine. Divide the meat into two equal portions

6.   Reduce the stovetop temperature to low and top the meat and onion mixture with 2 overlapping slices of provolone cheese over each portion. When cheese has started to melt, turn off the heat and let rest while you prepare the buns

7.   Cut the bun in half, use 1 tbsp of garlic butter to spread on both inside parts of each bun. Place cut side down and fry in a dry pan until golden and lightly crispy

ASSEMBLY

8.   When the buns are toasted, spread 1 tbsp of mayonnaise on the inside toasted side of each bun.

9.   When the steak and cheese is ready, using a spatula, immediately scoop up one of the meat and cheese sections, and place onto the inside of a bun. Repeat for the second bun. Best served when hot