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1
Ask your butcher for 3 five-ounce steaks, about a half-inch thick, using rib-eye, shell strip or other tender cut.
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2
Trim excess fat from edges if necessary.
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3
Cut each steak in half crosswise and lightly pound each piece to a 1/4-inch thickness.
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4
You will have 6 small, thin steaks.
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5
Season with salt and pepper.
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6
In a wide cast-iron pan or ridged grill pan over medium high heat, cook pancetta until crisp, about 2 minutes per side.
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7
Reserve.
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8
Wipe away excess fat and add the onion.
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9
Cook, stirring occasionally, until slightly charred and softened, about 5 minutes.
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10
Sprinkle with salt and set aside.
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11
(Alternatively, grill over hot coals.)
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12
In the same pan (or over coals) sear the beef on one side till nicely colored, about 2 minutes.
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13
Flip it and top each little steak with a slice of cooked pancetta, a slice of cheese and some charred onion.
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14
Cook for about 1 minute more for rare, 2 minutes for medium rare.
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15
Remove steaks from heat.
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16
Slice the sandwich rolls and spread with mayonnaise.
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17
For each sandwich, stack lettuce leaves, cooked steak, tomato slice, roasted pepper and egg if using, and 2 teaspoons chimichurri.
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18
Replace the top of the roll and press down lightly.
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19
Cut the sandwiches in half if desired.
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20
Serve immediately.
