Wash, peel and slice the onions.
Add them to a pan & sauté with a generous drizzle of Belmorso EVOO.
After a few minutes, add the 2 tablespoons of Balsamic vinegar of Modena. Mix and leave to caramelize over medium heat.
In the meantime, slice the meat into thick strips & marinate with minced garlic, salt and pepper, rosemary, thyme and EVOO. Leave to marinate in the bowl.
Your caramelized balsamic onions should be ready. Take them off the heat and put them into a bowl.
In the same pan you cooked the onions, add the beef strips you cut and marinated, and let them cook over medium heat. Don't forget to toss them around from time to time. They should be ready in around 10 minutes.
Toast your ciabatta rolls. Slice them before you do or after.
Layer one slice cheese on each side of the ciabatta roll.
Add one handful of rucola on each bottom slice.
Top each with half of the beef strips you cooked.
Top each with half the caramelized onions & drizzle with some extra balsamic vinegar.
Close and enjoy while still warm and crunchy.
