Prep the ingredients per the instructions above.

Place the onions in a nonstick pan and place it over high heat. Stir in the oil, salt, and water and cover with a lid. After 10 minutes, remove the lid and stir the onions, then flatten them onto the surface area of the pan. Stir every 30 seconds scraping up the bottom of the pan until the onions are deep caramel brown. Then remove from the heat. Takes about 20 to 30 minutes.

Heat a large cast iron skillet over high heat. Generously salt and pepper the steak. Add the oil to the skillet and brown the steak well. Then remove from the skillet and set aside.

Mix the ingredients for the aioli. Season with salt and pepper to taste. Set aside.

In a medium-sized saucepan set over medium heat, melt the butter and whisk in the flour. Stir until golden brown. Then whisk in the beef broth, dried thyme, salt, sherry, Worcestershire, garlic powder, and onion powder until fully combined. Simmer to build flavor.

Preheat the oven broiler on low. Lightly toast the rolls. Spread the bottom half of the roll with aioli.

Dip the steak into the broth and place it on the bottom half of the roll. Top with cheese. Melt under the oven broiler.

Top with more aioli and caramelized onions. Sprinkle with parsley.

Put the top half of the roll on. Serve with au jus on the side, carrot sticks, ranch, and sparkling water.