Chimichurri Cheesesteaks

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2 cups packed fresh flat-leaf parsley leaves (about 2 bunches)

4 garlic cloves, chopped

1/4 cup lemon juice

2 tablespoons extra-virgin olive oil

1 3/4 teaspoons kosher salt

1 1/4 teaspoons freshly ground black pepper

4 cups thinly sliced sweet onion (about 2 onions)

2 tablespoons vegetable oil

1 1/2 pounds boneless chuck-eye steaks (3¿4 to 1-inch thick)

4 (7 to 8-inch) hoagie rolls, split

1/4 pound thinly sliced provolone cheese

Heavy-duty aluminum foil