Before you begin, set out all your ingredients. Slice your ribeye thinly against the grain; this makes it tender. Chop the onion finely, and don’t skip the garlic! Mince it into a paste to release all that flavor.

In a large skillet over medium heat, melt 1 tablespoon of the butter. Add the chopped onions and sauté until they’re soft and golden, about 5 to 7 minutes. Then, stir in the garlic and smoked paprika. Cook for another minute, just until fragrant. Your kitchen will start to smell divine!

Push the onion mixture to one side of the skillet, and add the ribeye to the other side. Season with Worcestershire sauce, salt, and pepper. Cook until the meat is browned and just cooked through, about 2-3 minutes. You can go a little longer if you like it crispy. Stir it around, combining the meat with the onions.

Now, let’s bring it all together. Take the hoagie rolls and spread some of the remaining butter on the insides. Lay the mixture of beef and onions generously in each roll. Place two slices of provolone cheese over the meat, allowing it to slowly melt.

You can toast them in that same skillet. Cook, cut side down, for an additional minute or two until golden and crispy. Alternatively, pop them in a preheated oven at 350°F for about 5 minutes. Serve them warm, and let the cheese work its magic.