Baguettes, 6” long segments (or 6” sub rolls), cut in half horizontally
Preheat oven to 350F.
In a medium bowl, thoroughly combine the AFP French Onion Dip, mayonnaise, and horseradish. Cover and refrigerate until ready to use.
Season the steaks with salt and pepper. Allow steaks to reach room temperature before cooking (approximately 20 minutes depending on thickness).
Pre-heat grill or heavy-bottomed sauté pan over medium-high heat.
Lightly oil grill/sautee pan. Working in batches (don’t overcrowd the grill or pan), pat the steaks dry with paper towels and place on the grill/sauté pan. Cook for 4 minutes on each side until center is medium rare (or until your desired degree of doneness). Transfer steaks to a clean platter or baking tray and tent with foil to keep warm.
While the steaks cook, lightly butter the cut sides (optional) of the bread and place on parchment-line baking sheets. Place in the middle rack of the oven and toast for 10 minutes or until turning golden brown. Remove from oven and set aside. Repeat with the remaining rolls as necessary.
When ready to serve, slice steaks across the grain into strips that are 1” wide by 3” long. Divide into 12 equal portions.
Place slices of tomato on the bottom halves of the buns. Divide the arugula into 12 equal portions and place 1 portion over the tomatoes on each of the 12 buns. Place 1 portion of steak over the arugula on each of the 12 buns. Spread 1 oz of the French Onion aioli on the top bun, close sandwich, and serve.