To make Garlic Oil: Combine oil and garlic; refrigerate, cover. Note: To avoid food poisoning, make garlic oil daily and keep refrigerated below 41°F at all times. Discard any unused oil; do not mix old and new batches.
For each serving, to order: Arrange 4 ounces beef on bottom half of 1 roll. Ladle 2 tablespoons pan drippings over beef; top with 2 slices cheese. Brush top half of roll with 1 tablespoon garlic oil. Place both halves of sandwich under salamander; heat until cheese is melted and roll top is golden brown. Place 2 slices tomato on top of cheese, close sandwich. Garnish with 1 pickle spear.