Season the chuck eye steak generously with salt and pepper. Heat a skillet over medium-high heat and add a little oil or butter. Cook the steak for 4-5 minutes per side for medium-rare (adjust cooking time to your preference). Let the steak rest before slicing thinly against the grain.

Slice the onion thinly. In the same skillet, melt butter over medium heat. Add the onion and cook, stirring occasionally, for 15-20 minutes until golden brown and caramelized. Set aside.

Cook the shoestring fries according to the package instructions until crispy and golden brown. Alternatively, fry or bake your homemade fries to your desired crispiness.

In the same skillet, melt butter and toast the club rolls until golden and crispy on the outside.

Spread a generous layer of garlic aioli on the bottom half of each toasted roll. Layer on the thinly sliced steak, followed by caramelized onions and crispy fries. Top with provolone cheese.

If you have a kitchen torch, melt the cheese using it until bubbly and golden. Otherwise, place the sandwich under a broiler for a minute or two to melt the cheese.

Place the top half of the roll on the sandwich and slice in half. Serve immediately and enjoy!