Tender steak, caramelized onions, and provolone layered on buttery garlic Parmesan bread—an irresistible twist on the classic.

For the Garlic Parmesan Bread:

4 hoagie rolls or sub rolls

4 Tbsp butter, softened

2 cloves garlic, minced

¼ cup grated Parmesan cheese

1 Tbsp chopped parsley (optional)

For the Cheesesteak Filling:

1 lb ribeye steak or sirloin, thinly sliced

1 Tbsp olive oil

1 large onion, thinly sliced

1 green bell pepper, thinly sliced (optional)

Salt and pepper, to taste

8 slices provolone cheese

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Prep Garlic Bread:

Preheat oven to 375°F (190°C).

Mix butter, garlic, Parmesan, and parsley in a small bowl.

Slice hoagie rolls and spread the butter mixture on cut sides.

Toast rolls in the oven for 5–7 minutes until golden and crisp. Remove and set aside.

Cook Filling:

In a skillet, heat olive oil over medium heat.

Add onions and bell peppers (if using), sauté 5–6 minutes until soft and caramelized.

Add sliced steak, season with salt and pepper, and cook 3–5 minutes until browned.

Assemble Sandwiches:

Divide steak and onion mixture among toasted rolls.

Top each sandwich with 2 slices of provolone cheese.

Return to oven for 2–3 minutes until cheese is melted and bubbly.

Serve:

Serve hot with extra parsley or Parmesan if desired. Enjoy immediately!

Substitute mushrooms or banana peppers for a twist.

Use garlic aioli for extra flavor if skipping garlic butter.

Freeze leftover steak filling for a quick sandwich next time.

Pairs well with fries, chips, or a green salad.