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1
Make Gary's secret onions: In a bowl, combine all the ingredients except the onions and oil.
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2
Working in batches, grind the spice mixture in a clean coffee grinder.
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3
Return half of the spice mixture to the bowl and reserve the remaining spice mixture.
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4
Add the onions to the bowl of spice mixture and mix to combine.
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5
Store the onions in the refrigerator, covered, to marinate for at least 3 hours and up to overnight.
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6
Heat the 2 tablespoons oil in a large skillet over medium heat.
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7
Add the marinated onions and reserved spice mixture and cook, stirring occasionally, until translucent.
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8
Set aside covered with foil to keep warm.
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9
Make the tangy relish and cheese steak: In a mini food processor, combine the ketchup, capers, cornichons, green peppercorns, and celery salt and pulse four or five times.
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10
Add the vinegars and pulse two to three times until just blended.
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11
Set aside.
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12
When ready to serve, heat the 2 teaspoons oil in a large nonstick skillet over medium-high heat.
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13
Add the beef and cook, stirring, until just cooked through.
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14
Remove from the heat.
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15
Slather the bottom halves of the rolls with the tangy relish and top with the beef, onions, cheese and the top halves of the rolls.
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16
Slice and serve.
