• 2 lbs KC Strip (2-3 Steaks)
• 2 ea Red Onions,Sliced
• 16 ea Provolone Cheese Slices
• 1 qt Canola Oil
• 1 cup BBQ Sauce
• 4 cups Buttermilk
• 1.5 cups AP Flour
• 1 tsp Cayenne Pepper
• 1 tbsp Granulated Garlic
• 1 tsp Cumin, Ground
• 2 tsp White Sugar
• 8 Turano French Rolls
• Salt and Pepper to taste

① Soak the onions in the buttermilk for 45minutes, then drain in a colander.
② Reserving 1tbsp canola oil, heat the rest in a medium pot to 350℉.
③ Combine the flour, cayenne, garlic, cumin, sugar, and 1tsp of salt. Stir to combine. Dredge the onion rings in the flour and shake off excess.
④ Working in small batches, fry the onion rings for 1-2 minutes until golden brown. Remove with a slotted spoon and place on a paper towel lined plate.
⑤ Season the steaks generously with salt and pepper. Allow them to sit for 5 minutes and then pat the surface dry with a paper towel.
⑥ Heat a large cast iron or heavy bottomed pan, and add 1tbsp canola oil and heat an additional 30 seconds.
⑦ Add the steaks to the pan, flipping after a few minutes and cooking to desired doneness. For a medium rare steak this will take 6-8 minutes. Remove the steaks from the pan and allow to rest for 3-4 minutes.
⑧ Place two slices of cheese on the bottom half of the bread and toast in the oven at 375oF until melted, about two minutes. Slice the steak and lay over the melted cheese.
⑨ Finish the sandwich by topping with the fried onions and the bbq sauce.