Steak with Chipotle Butter and Roasted Zucchini

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1 large sweet onion, cut into 1/2-inch wedges

2 zucchini (about 1 1/2 pounds), sliced on an angle into 1/2-inch-thick half-moons

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

2 tablespoons unsalted butter, at room temperature

1 chipotle chile pepper in adobo sauce, minced, plus 1 teaspoon sauce from the can

3 thin beef chuck steaks (about 1 1/2 pounds; 1/2 to 3/4 inch thick)

1 1/2 teaspoons adobo seasoning

1 ounce queso blanco cheese, crumbled (about 1/4 cup)

Fresh cilantro, for topping

Lime wedges, for serving