Steak Sandwiches with Bordeaux Cherry Balsamic Glaze
Julienne onion and cook over medium heat in a sauce pan with 2 tsp of the olive oil and some salt until deep golden brown and tender, about 30-45 minutes. Set aside.
Slice and toast French rolls.
In a saute pan or flat top, heat meat with remaining olive oil until it starts to brown a bit, add lime juice, remaining salt and pepper. At the end toss in caramelized onion and drizzle in vinegar and just heat through.
Add meat mixture to toasted rolls and top with gruyere cheese.
Place under broiler for 30 seconds to melt cheese.