Garlic Butter Shaved Steak Sandwiches

Make the garlic butter. In a small bowl, mix the softened butter with grated garlic and parsley (if using). Set aside.

Cook the onions and peppers. Heat a large skillet over medium-high heat. Add oil and 1 tablespoon butter. Add onions and peppers and season with a pinch of the measured salt. Cook 7 to 9 minutes, stirring occasionally, until softened and browned at the edges. Transfer to a plate.

Brown the shaved steak. Turn heat to high. Add shaved steak in an even layer. Sprinkle with the remaining measured salt, pepper, and garlic powder. Let it sit 45 to 60 seconds to brown, then toss and cook another 1 to 2 minutes until mostly cooked through. If the pan gets watery, let the liquid cook off for a minute before you keep browning.

Tip: If your skillet is not big enough for 1 1/2 pounds in one layer, cook in two batches so you get sear instead of steam.

Add flavor. Stir in Worcestershire sauce. Return the onions and peppers to the skillet and toss everything together. Taste and adjust salt and pepper.

Melt the cheese. Turn heat to low. Lay provolone over the steak mixture. Cover the skillet for 1 minute, just until melted. Use a spatula to divide the filling into 4 portions for the rolls.

Toast the rolls. Spread garlic butter on the cut sides of the hoagie rolls. Toast in a clean skillet over medium heat for 1 to 2 minutes, or under the broiler for 1 to 2 minutes, until golden. Keep an eye on them. They go from perfect to charcoal fast.

Assemble and eat. Pile the cheesy steak mixture into the toasted hoagie rolls. Add hot sauce or pickled jalapeños if you like heat. Serve immediately while the edges are crisp and the cheese is still doing the stretchy thing.