Start by placing the steak in the freezer for 30 minutes to firm it up for easier slicing into thin strips. Trim off any excess fat, season the steak with salt and pepper, and set it aside.

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

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

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

Increase the heat to medium-high, then add the remaining tablespoon of oil to the pan. Once the oil is hot, add the thinly sliced steak in an even layer. Let it cook for 2-3 minutes without stirring to achieve a nice sear, then flip the steak and cook the other side. Add the sautéed onions back to the pan and stir everything together.

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

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