2 (3/4 pound) boneless strip steaks
Cracked black pepper
1 clove garlic
1/4 pound Roquefort cheese
1 sprig fresh rosemary
Trim excess fat from steaks. Dry them well, coat all sides with cracked pepper, and refrigerate until needed.
Split baguette in half lengthwise. Toast in the oven until golden brown. Drizzle with olive oil, and rub lightly with garlic clove.
Heat a cast iron skillet over high heat, and sear the steaks on both sides. Turn heat down to medium, and cook to desired doneness, about 3 to 4 minutes per side for medium rare. Sprinkle with salt, and let steaks sit for 5 minutes.
Cut toasted baguette into four equal pieces.
Make four sandwiches, placing thinly sliced steak atop slices of Roquefort, then sprinkling with caramelized onions and rosemary. Serve immediately.