Prepare the Garlic Butter: In a small bowl, mix the softened butter with the minced garlic. Slice your rolls lengthwise, being careful not to cut all the way through. Spread the garlic butter evenly on the inside of each roll. Set aside.

Sauté the Vegetables: Heat the olive oil in a large frying pan or skillet over a medium heat. Add the sliced onions and green pepper. Cook for 8-10 minutes, stirring occasionally, until they are soft, sweet, and lightly caramelised. Remove the vegetables from the pan and set them aside.

Cook the Steak: Increase the heat to medium-high. Add the thinly sliced steak to the hot pan in a single layer (you may need to do this in two batches to avoid overcrowding). Season with salt and pepper. Cook for 2-3 minutes, stirring and breaking it up with a spatula, until just browned. Don't overcook it, or it will become tough.

Combine and Season: Return the cooked vegetables to the pan with the steak. Stir in the Worcestershire sauce and mix everything together well. Let it cook for another minute for the flavours to meld.

Melt the Cheese: Reduce the heat to low. Divide the steak and vegetable mixture into four portions inside the pan. Place the provolone cheese slices directly on top of each portion. Let the cheese melt for 1-2 minutes until it's gooey and dripping down the sides. What works best for me is covering the pan with a lid to trap the steam and help the cheese melt perfectly.

Toast the Rolls and Assemble: While the cheese is melting, toast the buttered rolls on a separate griddle or under a grill for 1-2 minutes until golden and fragrant. To assemble, use a spatula to scoop up one portion of the cheesy steak mixture and place it directly into a toasted roll. Serve immediately.