Preheat the oven to 400 degrees. In a small bowl, combine the softened butter with the minced garlic and chopped parsley. Use the back of a fork to mash the ingredients together until the garlic and parsley are well incorporated.

Slice the large loaf of French bread open and use about ½ to 2/3 of the butter mixture to coat the inside of the bread. Place the buttered bread on a baking sheet and toast open faced in the 400-degree oven for 5-10 minutes, until lightly golden brown. Remove from oven and set aside.

While the bread is toasting, add the remaining garlic-parsley-butter mixture to a cast iron skillet over medium-high heat, and add the Bertolino Certified Angus Beef Shaved Ribeye steak to the hot pan. Lightly season with salt and pepper and cook the steak until desired doneness.

Top the toasted garlic bread with the cooked steak, and then a layer of the provolone cheese slices. Return the baking sheet to the oven and broil the sandwich for 1-2 minutes, until the provolone cheese is gooey and melted.

Remove from oven, fold the sandwich in half and use a sharp knife to slice the steak and cheese into handheld sized strips for serving.