Steak and Onion Sandwiches

Every time I post a vegetarian recipe, I can hear my Aunt Nesi in the background saying, "I'm a carnivore, Abbi, where's my meat?!"  And she's right; there's nothing wrong with indulging in a little steak every once in a while.  If I'm going to have some red meat, though, I like to do it with lots of carbs...you know, to balance out the protein.  Add a little caramelized onion, a couple slices of cheese, and I'm in nirvana.  Obviously, top this sandwich with whatever makes your skirt fly up: mustard, homemade mayonnaise, tartar sauce...

Steak and Onion Sandwich (courtesy of John Paul, cook extraordinaire)
For 2 people:
2 onions, sliced into strips
4-5 shakes of Worcestershire sauce, to taste
1 ribeye steak, sliced thin
2 ciabatta rolls
Salt and pepper
1. Toss onions into olive oil and soften in a large sautee pan over medium heat, about 15 mintues.
2. Remove onions from pan, and cook steak until opaque, in batches if necessary. Remove to a plate until ready to assemble.
3. Without cleaning pan, put onions back in and turn heat up to medium-high. With a wooden spoon, scrape off burnt parts of the steak in order to "preserve the essence of the meat" (JP's words, not mine!) and add Worcestershire.
4. Toast rolls.
5. Pile a ton of onions onto rolls, top with steak and your choice of toppings. Eat with your hands, like a caveman would!