Trim the dry ends of the broccolini (about ¼” to ½” up the stalk) and discard.

In a large pot over medium heat, bring 3 quarts of salted water to a rolling boil. Prepare a bowl of ice water on the side.

Add the broccolini to the boiling water and cook for about 2 minutes, until tender. Drain immediately and transfer to the ice bath to stop the cooking process. Once cooled, drain and chop into 1-inch chunks.

In a medium sauté pan over medium heat, heat 1 tablespoon of olive oil and the butter. Add the onions and sauté until tender, stirring occasionally, about 5 minutes.

In a large sauté pan over medium heat, heat the remaining olive oil. Add the garlic and sauté until just golden brown, about 30 seconds.

Add the broccolini, onions, and porchetta to the pan and toss to combine.

Top with shredded provolone, then pour in the beer and cover immediately. Let steam until the cheese melts, about 5 minutes.

Toss the mixture to evenly distribute the cheese, then divide among the ciabatta rolls. Serve immediately.