Prep the ingredients per the instructions above.

Heat a large cast iron skillet over high heat. Generously salt and pepper the steak. Add the oil to the skillet and brown the steak well. Then remove from the skillet and set aside.

In a medium-sized saucepan set over medium heat, whisk the beef broth, dried thyme, salt, sherry, Worcestershire, garlic powder, and onion powder until fully combined. Simmer for 5 minutes.

Preheat the oven broiler on low. Gently scoop out some of the middle doughy part of the rolls. Butter the inside of the hoagie rolls, sprinkle with garlic powder, and place them on a baking sheet. Dip the steak into the broth and place it into the roll. Place the cheese over top.

Place the baking sheet under the broiler until the cheese melts, watching carefully for about 2 to 3 minutes. Remove from the oven.

Put the sandwich halves together and cut them in half. Serve with a small cup of au jus on the side (discard any extra), chips, pickle, and sparkling water.