Begin by placing the steak in the freezer for 30 minutes to achieve a firm texture for slicing into thin strips. Trim excess fat, season with salt and pepper, and set aside.

Slice onions and set them aside. Use a serrated knife to carefully split hoagie rolls lengthwise about ¾ of the way through.

Mix softened butter and minced garlic, then spread the garlic butter on the cut sides of the hoagie rolls. Toast them on a griddle or skillet over medium heat until golden brown. Set aside.

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

Increase the heat to medium-high, add the remaining tablespoon of oil to the pan. Once hot, evenly lay the thinly sliced steak. Cook for 2-3 minutes without moving for a nice sear, then flip and cook the other side. Add sauteed onions back to the pan and stir together.

Use a spatula to divide the meat and onions into 4 portions in the pan. Top each portion with 2 slices of provolone cheese, then turn off the heat.

Spread a thin layer of mayo on the cut sides of the toasted hoagie rolls. Place a roll over a portion of the meat, onions, and cheese. Use a spatula to flip the meat onto the roll, completing your Philly cheesesteak. Serve promptly.