Combine seasoning ingredients; press evenly onto beef steaks. Set aside.
Combine jus ingredients in medium saucepan; bring to a boil. Reduce heat; simmer 15 to 18 minutes or until liquid is reduced to 1 cup.
Meanwhile prepare onions. Heat oil in large nonstick skillet over medium heat until hot. Add onion; cook 5 to 7 minutes or until tender, stirring occasionally. Reduce heat, sprinkle with brown sugar and continue cooking about 10 minutes or until very tender and golden brown, stirring often. Remove from skillet; keep warm.
Heat the same large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 13 to 15 minutes for medium rare to medium doneness, turning occasionally. Remove pan from heat; let stand 5 minutes.
Cut bread loaf in half crosswise; cut each half crosswise in 1/2 forming quarters. Split each quarter horizontally in half. Place cut sides up on rimmed metal baking sheet so surface of bread is 3 to 4 inches from heat. Broil 30 seconds to 1 minute or until toasted and lightly browned.
Carve steaks into thin slices. Place equal amounts of steak slices on bottom portions of bread. Top evenly with onion and cheese. Close sandwiches. Ladle hot jus into cups for dipping. Sprinkle cilantro over au jus.
1 pound boneless beef top sirloin steak, cut 3/4-inch thick, may be substituted for shoulder top blade (flat iron) steaks. Pan-broil 10 to 13 minutes for medium-rare to medium doneness, turning once. 4 crusty French rolls (about 2 1/2 ounces each), split, may be substituted for ciabatta bread. Toast and fill as directed above.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of American National CattleWomen, Inc. created by Patrice Hurd, Bemidji, Minnesota