Directions

1. Slice the ribeyes into ½-inch strips and place them in a bowl. Top with meat with the Onion Butter seasoning and garlic and toss well to combine.  Set the meat aside to marinate at room temperature while you prepare the grill (meat can also be refrigerated for up to 8 hours, remove from fridge 1 hour before cooking).

2. Prepare a charcoal grill for two-zone cooking and build a medium-high fire. When the coals are glowing red and covered with a thin gray ash, clean the grill. Place a cast iron skillet over direct heat for 5 minutes. Place the steak in the skillet in an even layer, and resist stirring for 2-3 minutes (rotate skillet around heat if needed) to establish a deeply browned char. Use tongs to flip the meat and continue to sear, stirring occasionally (allowing the meat to crisp up before flipping), until all sides are browned. Add the butter and fresh lime juice, stir until the butter is melted and the meat is coated, and then remove the skillet from heat.

3. Slice the baguettes in half horizontally and toast each half on the grill. To assemble the sandwiches, top the bottom portion of the baguette with the sliced steak, and then spoon the lime butter over the steak Top the meat with slices of cheese and the remaining baguette, half and use your hands to gently smoosh the sandwich to meld the ingredients.  Slice the baguette into slider-sized sandwiches and serve immediately.