In a shallow dish, combine the minced garlic, dry white wine, kosher salt, and black pepper. Add the thin beef steaks, turning to coat them completely, and let marinate at room temperature for 15 minutes.

While the beef marinates, prepare the green piri-piri sauce. In a food processor or blender, combine the green chilies, peeled garlic cloves, fresh cilantro, extra-virgin olive oil, white wine vinegar, and coarse salt. Blend until smooth and vibrant green, then set aside.

Slice the rolls in half horizontally. Toast them cut-side down in a dry skillet over medium heat for 2-3 minutes until golden brown and crispy, then set aside.

Heat 2 tablespoons of olive oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until shimmering. Remove the steaks from the marinade, letting excess liquid drip off, and sear in the hot pan for 1 to 2 minutes per side until a nice brown crust forms.

Reduce the heat to medium and add the butter to the skillet. As it melts and foams, use a spoon to baste the steaks with the garlic butter for about 30 seconds to lock in the flavor, then remove from the heat.

Assemble the sandwiches by placing a hot, buttery steak onto the bottom half of each toasted roll. Drizzle generously with the freshly made green piri-piri sauce, top with the remaining bun half, and serve immediately alongside crispy potato wedges.