Steak Dip Sandwiches

Ingredients

• ribeye steak, for dry brining
• salt, for seasoning
• yellow onions, sliced
• oil, for cooking
• worcestershire sauce, for flavor
• black pepper, for seasoning
• compound butter, for finishing
• ciabatta baguette, for the sandwich
• swiss cheese, for the sandwich
• monterey jack cheese, for the sandwich
• fresh herbs, minced (heartburn, rosemary, thyme)
• beef paste or beef bouillon, for flavor
• water, for cooking

Instructions

1. Season ribeye steak with a light touch of salt and refrigerate overnight to dry brine, if desired.
2. Slice yellow onions and cook them in a hot pan with oil, adding worcestershire sauce and salt.
3. Cook onions low and slow until caramelized.
4. Mince fresh herbs and shallots, then add them to a hot pan with oil, along with beef paste or beef bouillon.
5. Add rosemary and thyme to the pan and cook until aromatic.
6. Add water and a splash of worcestershire sauce, bring to a boil, then reduce heat and simmer for about 15 minutes.
7. Strain the mixture, pressing out the flavor.
8. Season the dry-brined steak with black pepper and cook to medium rare.
9. Add compound butter to the hot steak and let it rest.
10. Prepare ciabatta baguette by placing swiss cheese on one side and monterey jack cheese on the other, then bake at 415°F.
11. Slice the cooked steak thinly and dunk in the au jus.
12. Layer the steak on the bread and top with caramelized onions.