Amazing Steak Sandwich

For the Sauce: Combine 3/4 cup Mayo, juice of 1 lemon (or 2-3 Tbs), 1/2 cup chopped roasted red bell peppers, 1 head roasted garlic, chopped fresh parsley, salt, and pepper to taste. Blend until smooth.

For the Caramelized Onions: Heat oil and butter in a 10-inch skillet or pan over medium-high heat. Once hot, add the sliced Vidalia onions and cook for about 10 minutes over medium heat. After 10 minutes, reduce heat to medium-low, add a pinch of salt and brown sugar. Cook on medium-low, stirring frequently, until caramelized. Set aside.

For the Steak: Set the ribeye out to get to room temperature. Preheat the carbon steel pan over medium-high heat until ripping hot. Season the steak on both sides with salt and pepper. Sear in the pan for 1 1/2 minutes, then flip. Cook for 30 seconds, then add butter, rosemary, and garlic to the pan. Baste the steak until it reaches an internal temperature of 128°F. Remove from heat and let rest.

Assemble the sandwich with ciabatta bread, shredded Gruyere, chives, arugula, the rested steak, caramelized onions, and the prepared sauce.