1 red onion
1/4 ounce cilantro
2 russet potatoes
1 roma tomato
10 ounce steak strips
1 tablespoons Chile and cumin rub
4 French rolls
4 ounce shredded mozzarella
Preheat oven to 400 degrees.
Cut potatoes into 1/4" thick sticks. Toss potatoe sticks on parchment covered baking sheet with 2 teaspoon olive oil, 1/4 teaspoon salt and a pinch of pepper. Spread into a single layer and bake in hot oven until lightly browned, 20 minutes, tossing fries halfway through. After fries have cooked 20 minutes, toss again, and bake until golden brown, 15-18 minutes. While fries bake, prepare ingredients.
Halve and peel onion. Cut 1/4 the onion into a fine dice and remaining into thin strips. Core tomato and cut into 1/4" dice. Mince cilantro, stems and leaves. Pat steak strips dry, and season with seasoning rub.
Place a large non-stick pan over medium-low heat. Add 1 teaspoon olive oil, sliced onion, and a pinch of salt to a hot pan. Stir occasionally until onion is lightly caramelized 15-20 minutes. While onion caramelizes, toast rolls.
Halve rolls lengthwise. Place directly on oven rack, cut side down. Bake until toasted 3-5 minutes. While rolls toast, combine tomato, finely diced onion (to taste), and half the cilantro (reserve some for fries) in a mixing bowl.
Once onions caramelize, turn up the heat to high, add steak strips to pan. Stir occasionally until no pink remains 3-5 minutes. Top with cheese and remove from burner. Plate dish, filling rolls with steak strips, onions, and pico. garnish fries with remaining cilantro.
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