Begin by slicing the hoagie rolls 3/4 through. Mix softened unsalted butter with pressed garlic to create garlic butter.

Spread garlic butter on the cut sides of the hoagie rolls. Toast them in a skillet over medium heat until golden brown, about 2-3 minutes.

In the same skillet, sauté diced sweet onions over medium-low heat until softened and caramelized, about 5-7 minutes.

Increase skillet heat to medium-high, add oil, and cook thinly sliced ribeye steak, seasoning with sea salt and black pepper, about 2-3 minutes on each side.

Combine caramelized onions with cooked steak, layering provolone cheese over each portion to melt slightly.

Spread mayonnaise on the toasted side of each hoagie roll and generously fill with the cheesy steak mixture. Serve warm.