8-10 ounce ribeye
2 slices durable sandwich bread (optional: butter for toasting bread)
2 tablespoons pickled red or white onions
1 tablespoon Dijon mustard
2 slices white cheddar
Season steak with salt and pepper. Heat a splash of oil on medium heat, and cook ribeye until medium-rare, about 3 minutes on each side. (Cook time could change depending on the thickness of the ribeye. Use a meat thermometer for reference.) Let steak rest five minutes, then thinly slice it.
Spread butter onto bread (optional), then top sandwich with Dijon, pickled onions, steak, and cheddar. In the same pan as was used for the steak, toast the sandwich for about 3 minutes on medium-low, then flip and toast an additional two minutes.