Bleu Cheese Steak Sando

Sorry sorry! Was away for a few days last week and Sam was in Chicago for the weekend so had no reason to get crazy with dinner. Anywho, back tonight with a pretty good take on steak. Turns out Blue Bleu cheese (spell it properly) can take a steak sandwich from here, to here (you know what I mean). Again, there's nothing complicated here, just throwing ingredients together more or less. The only thing you need to be careful with is your steak. Don't overcook or eating this bad boy becomes a jaw workout. Oh and the caramelized onions are optional, just adds some sweetness and texture. Enjoy!

Ingredients (Serves 2)
1 pound steak (your choice - I suggest rib eye)
1/2 Spanish onion, sliced
1/4 cup water
Salt and pepper, to taste
1 cup arugula or spinach tossed with 1 tablespoon balsamic vinaigrette (you can make basic balsamic vinaigrette yourself by mixing equal parts balsamic vinegar + extra virgin olive oil)
1 ounce blue cheese dressing or crumbled bleu cheese
2 ciabatta buns, sliced open and lightly grilled

DirectionsHeat the oil in a pan over medium heat.
Add the onions and the water and cook until carmelized (about 15 minutes)
Season the steak with salt and pepper on both sides, to taste.
Grill the steak for no more than 3 minutes per side over medium-high heat and let rest for 5 minutes before slicing.
Toast Ciabatta buns
Place the arugula tossed in balsamic vinaigrette on the bun followed by the caramelized onions, steak and bleu cheese and dressing.