Makes 2 sandwiches

4 slices of bread of your choice (I had stale pugliese loaf and I simply sliced it)
1/2 lb steak, sliced thinly (I used the Korean flank steak recipe, but you can use what you have)
1 cup of arugula
2 slices of provolone cheese
2 tablespoons mayonnaise
Pickled onions (see recipe below)
1 tablespoon mustard (optional)
2 tablespoons olive oil

One one slice of bread, spread 1 tablespoon of mayonnaise. Layer 1/2 of the steak on top. Top with pickled onions. Top with arugula and provolone. Finish with a slice of bread (spread with mustard if desired). Repeat and make 2 sandwiches total.

In a nonstick fry pan, over medium low heat, heat 1 tablespoons olive oil. Swirl the pan so the oil spreads and carefully place the sandwich in the pan. Cover the sandwich with another fry pan, pushing down on the pan to provide the smoosh factor. Cook for 2-3 minutes, or until the bread is golden and crispy. Flip the sandwich, lay the pan down again and cook for an additional 2-3 minutes. Remove from pan, allow it to cool for a moment, and then slice it in half and enjoy!  Repeat for second sandwich.

Pickled Onions

1 red onion, thinly sliced
1 cup vinegar (I used rice vinegar, but white vinegar is fine too)
1 tablespoon sugar
1 teaspoon salt

Place onions in a shallow bowl and pour vinegar, salt, and sugar on top. Mix and stir and submerge all the onions. (add a bit more vinegar if necessary.) Cover and refrigerate for at least 1 hour.