Mini Open Faced Steak Sandwiches on Garlic Bread with Aged Provolone and Parsley Oil

INGREDIENTS

• 6 slices aged provolone cheese, halved lengthwise, cut 1/4-inch thick
• Olive oil
• Pepper
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1 boneless rib-eye, about 16 ounces
• Freshly ground black pepper
• Steak, recipe follows
• 6 cloves roasted garlic, pureed
• Parsley oil, recipe follows
• 1 1/4 sticks unsalted butter
• 12 slices French bread, cut 1/2-inch thick
• 1/2 cup canola oil
• Salt