Make the chimichurri. Finely chop the parsley and combine with the garlic - salt and pepper in a medium bowl. Stir and let sit for at least 30 minutes or overnight.

Combine the thinly sliced rib eye with the garlic, salt and pepper, and olive oil, making sure to coat the beef evenly. Let sit 15 minutes.

Heat 1 tablespoon oil in a saute pan or cast iron pan over high heat. Add the marinated beef and let brown before flipping over, about 3-4 minutes. Add 2 tablespoon chimichurri to the beef and stir to combine.

Lay 4 slices of provolone on top of the cooked beef and cover. Let the steam melt the cheese.

Assemble the sandwiches by topping the bottom bun with the meat and cheese. Drizzle extra chimichurri on top and top with the sliced banana peppers. Serve immediately.