Blue Cheesesteak Sandwiches

Ingredients

• 4  crusty baguette french cut in half horizontally (5 to 6 inches)
• 2 tablespoons balsamic vinegar 
• 1 lb flank steak 
• 1 cup cheese blue crumbled
• 2 cups onion thinly sliced
• 1 teaspoon pepper freshly ground
• 0.3 cup salad dressing 
• 1 teaspoon salt 
• 4 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• grill
• cutting board

Directions

1. In 10-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat.
2. Add onions; cook, stirring occasionally, 10 to 12 minutes or until deep golden brown.
3. Add vinegar, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; cook 1 minute longer or until liquid has evaporated.
4. Remove from heat; set aside.
5. In small bowl, mix cheese, mayonnaise and remaining 1/4 teaspoon pepper. Set aside.
6. Heat gas or charcoal grill.
7. Sprinkle steak with remaining 1/2 teaspoon of the salt and remaining 1/2 teaspoon of the pepper.
8. Place steak on grill over medium-high heat. Cover grill; cook for 8- 10 minutes turning once for medium rare or until of desired doneness.
9. Transfer steak to cutting board; let rest 10 minutes.
10. Lightly brush cut sides of rolls with remaining 2 tablespoons of the oil.
11. Place rolls, cut side down, on grill rack. Cook 1 to 2 minutes or until golden.
12. Thinly slice steak across grain on the diagonal. Divide steak among bottom halves of rolls; top each with one-fourth of the onions.
13. Spread cut sides of baguette tops with cheese mixture; place on top of onions.
14. Serve immediately.