Pat the steak dry with paper towels. Rub with olive oil, then season generously on both sides with garlic powder, onion powder, smoked paprika, dried thyme, salt, and black pepper. Let the seasoned steak sit at room temperature for 15 minutes.

While the steak rests, melt the unsalted butter in a small saucepan over medium heat. Add the minced garlic and chopped sun-dried tomatoes; sauté for 1-2 minutes until fragrant.

Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and reduce slightly, about 2 minutes.

Stir in the heavy cream and red pepper flakes (if using). Bring to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat, then stir in the freshly grated Parmesan cheese and chopped fresh basil. Taste and adjust seasoning as needed.

Heat a cast iron skillet (or heavy-bottomed pan) over high heat until it's smoking hot. Carefully place the seasoned steak in the hot skillet. Sear for 4-5 minutes per side for a medium-rare to medium doneness, or adjust cooking time to your preferred level.

Remove the steak from the skillet and transfer it to a cutting board. Tent loosely with foil and let rest for at least 5 minutes. This step is crucial for ensuring a juicy steak.

While the steak rests, lightly toast the ciabatta rolls. You can do this in the empty skillet for about 1 minute per side, or in a toaster.

Slice the rested steak against the grain into thin strips.

Spread a generous layer of the "Marry Me" cream sauce on the bottom half of each toasted ciabatta roll.

Layer half of the baby spinach or arugula on the sauce, then arrange the thinly sliced steak on top.

Drizzle more of the "Marry Me" cream sauce over the steak. Top with two slices of provolone cheese.

If desired, place the open-faced sandwiches back into the warm skillet (or under a broiler) for 1-2 minutes until the cheese is melted and bubbly. Carefully place the top half of the ciabatta roll on the sandwich and serve immediately.