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FOR THE PIE:
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Preheat oven to 375F and line a baking sheet with parchment paper.
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Add oil to a medium saucepan over medium heat; once hot, add onion and cook until starting to soften, about 5 minutes.
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Add beef and cook until brown*, then add garlic and cook 1 minute.
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Add ketchup, mustard, Worcestershire, and steak seasoning and cook until the liquid is evaporated, about 3 minutes.
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Cool completely.
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Unfold puff pastry so that it forms a 9- by 10-inch rectangle (or roll it out with a light dusting of flour so that it forms a rectangle this size), and place it on top of a lightly greased baking sheet.
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Spread the cooled meat mixture on the pastry (leaving a 1-inch border all the way around), and sprinkle the cheddar on top.
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Lightly brush the border of the dough with egg wash (you will have extra egg wash) and sprinkle on sesame seeds.
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Bake about 20 minutes, or until the pastry is puffed and golden.
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Cool slightly before cutting, then top with lettuce, tomato, and a drizzle of Creamy Garlic and Chive Dressing.
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*If you use meat with more fat than 95% lean, drain off the fat after browning.
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**The steak seasoning I use contains sea salt, coarse-ground black pepper, coriander seed, mustard seed, dill seed, and red pepper.
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It wont have exactly the same flavor, but in a pinch you could use a scant 1/2 teaspoon seasoned salt and 1/8 teaspoon black pepper.
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FOR THE DRESSING:
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Whisk together all ingredients; store refrigerated until serving.
