Prepare the Steak: Wrap the steak tightly in cling film and place it in the freezer for 30-40 minutes. This will make it much easier to slice. Once firm, unwrap it and use a very sharp knife to slice it as thinly as possible against the grain.

Sauté the Onions: Heat the olive oil in a large frying pan or skillet over medium heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for about 10-12 minutes, until they are soft, golden, and sweet. Once cooked, remove them from the pan and set them aside.

Prepare the Rolls: Slice your rolls lengthwise, but not all the way through. Spread the softened butter on the inside faces. Place them butter-side-down in the same pan (or on a griddle) for 1-2 minutes until they are lightly toasted and golden. This adds flavour and stops them from getting soggy. Set them aside.

Cook the Steak: Turn the heat under the pan up to 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 generously with salt and pepper. Cook for 1-2 minutes per side, until just browned. The steak will cook very quickly. I find that using two spatulas to turn and lightly chop the steak in the pan helps create the perfect texture.

Combine and Season: Once the last batch of steak is cooked, return all the steak and the cooked onions to the pan. Stir everything together and add the Worcestershire sauce. Cook for another minute to let the flavours meld.

Melt the Cheese: Pile the steak and onion mixture into four portions within the pan. Lay two slices of provolone cheese over each portion. Let the cheese melt from the residual heat for about 30-60 seconds until it's gooey and draped over the meat.

Assemble and Serve: Using a spatula, scoop up each cheesy meat portion and place it directly into a toasted roll. Serve immediately while it's hot and the cheese is gloriously melty.