Categories: Sandwiches

Ingredients

• 2 medium Vidalia or other sweet onions, thinly sliced
• 4 tbsp unsalted butter, divided
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp Montreal steak seasoning
• 1 1/2 lbs. strip steak
• 2 small baguettes, halved horizontally
• 1/4 cup whole-grain mustard
• 8 slices fontina
• 2 cups fresh baby arugula

Directions

1. In a large skillet, cook onion, 2 tbsp butter, salt and pepper over medium heat, stirring frequently, until onion is dark golden brown, about 45 minutes. Remove onion from skillet; wipe skillet clean.

2. eheat oven to 475.

3. Sprinkle steak seasoning all over steak. In skillet, melt remaining 2 tbsp butter over medium-high heat. Add steak; cook until browned, 2 to 3 minutes per side. Remove from skillet and let stand for 10 minutes. Thinly slice steak across the grain.

4. Spread mustard on bottom half of baguettes; top with 2 slices fontina. Divide steak and onions between baguettes. Place sandwiches on a baking sheet.

5. Bake until cheese is melted, 5 to 7 minutes. Top with arugula and top half of baguettes. Halve sandwiches to serve.

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