Cut potatoes into ¼" sticks. Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and bake in hot oven until lightly browned, 20 minutes, tossing fries once halfway through. After fries have baked 20 minutes, toss again, and bake until golden brown, 18-20 minutes. While fries bake, prepare ingredients.

Halve and peel onion. Cut ¼ the onion into a fine dice and remaining into thin strips. Core tomato and cut into ¼" dice. Mince cilantro, stems and leaves. Pat steak strips dry, and season with seasoning rub.

Place a large non-stick pan over medium-low heat. Add 1 tsp. olive oil, onion slices, and a pinch of salt to hot pan. Stir occasionally until onion slices are lightly caramelized, 15-20 minutes. While onion caramelizes, toast rolls.

Halve rolls lengthwise, if necessary, and separate into halves. Place directly on oven rack, cut side down. Bake until toasted, 3-5 minutes. While rolls toast, combine tomato, finely diced onion (to taste), and half the cilantro (reserve remaining for fries) in a mixing bowl.

Once onions caramelize, turn heat up to high, and add steak strips to pan. Stir occasionally until no pink remains, 4-6 minutes. Top with cheese and remove from burner. Plate dish as pictured on front of card, filling rolls with steak strips, caramelized onions, and pico de gallo. Garnish fries with remaining cilantro. Bon appétit!