Step 1

Preheat your oven to 400° F. Trim the head of your garlic to expose every clove, about 1/4". Drizzle 2 tbsp of olive oil, top with a pinch of rosemary and thyme . Season with a tsp or so of salt & pepper. Wrap in foil and place in the oven for 40-50 minutes.

Step 2

Once your roasted garlic has cooled, place inside a bowl with 6 tbsp of butter, grated shallot, 1 tsp chopped thyme, and season with salt & pepper to taste. Mix until fully incorporated.

Step 3

Preheat your cast iron slowly on medium-high temp.

Step 4

As your skillet is preheating, season all sides of your steak generously with salt & pepper.

Step 5

Just as your skillet is starting to smoke, add a few tablespoons of olive oil and place your steaks down and cook for 5 minutes on each side (for a medium steak). Your skillet should remain on medium-high.

Step 6

Throw in two tablespoons of your roasted garlic and shallot butter along with your sprigs of thyme and rosemary, tilt the skillet towards you to create a pool of butter, and use a large spoon to baste your steak.

Step 7

Transfer your steak to a cutting board and allow it to rest before slicing.

Step 8

Add sliced onions into the skillet with all of the juicy steak drippings. Sauté on medium-high for 5-7 minutes before transferring most of them to a bowl.

Step 9

In the same skillet, pour in your beef broth, Worcestershire sauce, garlic paste, and Sautéd onion better than bouillon. Simmer for 5-10 minutes while you assemble your sandwich.

Step 10

Spread 4 tbsp of your roasted garlic and shallot butter on both sides of your french loaf and toss in the oven until it's reached your desired level of toastiness.

Step 11

Spread the bottom slice of bread with as much Boursin cheese as your heart desires. Top with your sliced steak, provolone, fontina cheese, and onions. Throw it in the oven to broil on low until your cheese is melted (3-5 min depending on how hot your oven gets).

Step 12

Transfer your sandwich back to the cutting board, add your arugula, spread your top bun with mayo and dijon mustard, place on the top, cut, serve and enjoy!