In a medium bowl, combine the softened butter with the freshly minced garlic, sharp cheddar, mozzarella, and parmesan cheese. Add the dried oregano and red pepper flakes, stirring until everything is evenly mixed and well combined. The butter should be creamy and studded with cheese and garlic throughout. I prefer to use high-quality butter here since it's the star flavor—it really makes a difference in the final taste.

Preheat your oven to 375°F and line a baking sheet with parchment paper or foil for easy cleanup. While the oven heats, slice each hot dog bun in half lengthwise, creating long, open-faced pieces. Arrange the bun halves on your prepared baking sheet with the cut sides facing up, spacing them evenly so they toast uniformly.

Generously spread the garlic cheese butter mixture from Step 1 onto the cut side of each bun half, using a knife or small spatula to distribute it evenly. Make sure to coat each piece thoroughly so every bite has plenty of garlic and cheese. Place the baking sheet in the preheated oven and bake for 7-10 minutes, until the butter is bubbling, the cheese is melted, and the edges of the buns are golden and slightly crispy. I like to watch them during the last couple minutes—you want the cheese to be bubbly but not burnt.

Remove the baking sheet from the oven and let the garlic bread rest for 2-3 minutes before serving. This brief rest allows the cheese to set slightly so it won't be scalding hot and will hold together better. Serve the garlic bread warm as a delicious side dish alongside pasta, dipping sauce, or on its own as a savory appetizer.