Steak Baguette Sandwiches

Ryan has been begging me to have sandwiches for dinner. I had made this recipe before in Salt Lake and thought it would be something Ryan would like.

1 12oz boneless beef sirloin steak (about 1 inch thick) trimmed
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Chicago steak seasoning
2 tablespoons canola mayonnaise
2 tablespoons refrigerated pesto sauce
1 (12-ounce) piece baguette, split in half horizontally
1 cup packed baby arugula
3 (1/8 inch thick) red onion slices
2 plum tomatoes, thinly sliced lengthwise

Preparation
1. Heat a grill pan over medium-high heat. Sprinkle steak with salt and pepper and steak seasoning. Add steak to pan, cook 2 1/2 minutes on each side, or until desired degree of doneness. Remove the steak and let stand 5 minutes. Cut steak across grain into thin slices.

2. Combine mayo and pesto, stirring until well blended. Spread mixture evenly over cut sides of bread. Layer bottom half of bread with arugula, red onion, steak and tomatoes.

We found some bread we absolutely love, it is the kind you take home and finish baking, it is so great!
I also added some fresh basil on mine.