Make the Garlic Alfredo Sauce
In a small saucepan over medium heat, simmer heavy cream and garlic powder until slightly thickened.
Stir in Parmesan cheese and black pepper until smooth, glossy, and ultra-creamy. Keep warm.
Prepare the Cowboy Butter
Whisk melted butter with garlic, parsley, Dijon mustard, crushed red pepper flakes, paprika, lemon juice, and salt until rich, glossy, and boldly garlicky.
Smash and Sear the Steak
Heat olive oil in a large heavy skillet over high heat.
Add small piles of chopped steak and smash firmly into thin layers.
Season with garlic powder, onion powder, smoked paprika, salt, and pepper.
Cook until deeply browned with shatter-crisp edges.
Drizzle generously with cowboy butter and toss until sizzling and fully coated.
Assemble the Hoagie Melts
Place hoagie rolls cut-side up on a baking sheet.
Sprinkle a generous layer of mozzarella and provolone inside each roll.
Add smashed cowboy butter steak, then spoon creamy garlic Alfredo sauce over the top.
Melt & Crisp
Bake at 400°F (205°C) for 10–12 minutes, or until the cheese is fully melted and bubbling.
For extra crisp edges, broil for 1–2 minutes at the end.
Serve
Slice hoagie melts in half and serve immediately while the steak stays juicy, the cowboy butter shines, and the garlic Alfredo cheese pull stretches dramatically with every bite
