4 tablespoons olive oil
4 cloves garlic, peeled and minced
1/4 teaspoon salt
3/4 teaspoon olive oil
3 tablespoons chopped fresh parsley
1 pinch salt
4 slices Italian pizzaiolo bread, divided
Heat olive oil in a large skillet over medium heat. Once oil is hot, stir in the garlic, salt, and pepper. Cook, stirring constantly, for 2 minutes; set aside.
Combine olive oil, Parmesan cheese, parsley, and salt. Place steaks evenly in pan; pour remaining oil and spray with salt. Cover pan lid; place aside.
Meanwhile, in a medium bowl, combine remaining oil, about 1 cup, and vinegar, about 1/2 ounce per tablespoon. Sprinkle steaks evenly over pasta; add bread. Cover lid; flatten steaks with rolling pin. Place steaks onto steaks. Cover; microwave 30 seconds. Return steaks to pan.
Return steaks to pan, add remaining oil and vinegar; microwave 20 to 30 seconds, or until steaks are browned. Remove steaks from pan; let stand 5 minutes. Top steaks with remaining bread. Transfer steaks, leaving steaks in pan; serve.