• 1.5 lbs Ribeye, Thinly Sliced
• 2 ea White Onions, Julienned
• 16 ea Provolone Cheese Slices
• 2 tbsp Olive Oil
• 2 tbsp Butter
• 3 tbsp Butter, Melted
• 1 tbsp White Sesame Seeds
• 1 tsp Chopped Parsley
• 8 ea Turano Mini French Rolls
• Salt and Pepper to taste

① Heat the 2tbsp butter in a medium pan and sauté the onions until translucent and soft, but not caramelized. About 15 minutes. Season with salt.
② Heat a large cast iron or heavy bottomed pan, then add the olive oil and heat an additional 30 seconds.
③ Add the ribeye to the pan in a single layer, working in multiple batches to not over crowd the pan. As the ribeye cooks. season with salt and pepper.
④ Slice the Mini French rolls all the way through, and layer an oven safe baking dish with the heel of the bread.
⑤ Top the bread with a layer of the ribeye, then a layer of cheese, a layer of onions, and finaly another layer of cheese.
⑥ Top the sandwiches with the remaining bread, then brush with the mlted butter and sprinkle on the sesame seeds and parsley.
⑦ Bake at 400oF for 5-7 minutes, until the bread has crisped and the cheese has melted. Remove from the oven and allow to cool for one minute before serving.