In a medium bowl, combine 1/2 cup of softened unsalted butter with 3 crushed garlic cloves and 1 tablespoon of finely diced fresh dill. Mix until smooth and creamy.

Take your 1 pound of ribeye steak and place it in the freezer for about 15-20 minutes to make slicing easier. After briefly chilling, thinly slice the steak against the grain into bite-sized strips.

Heat a heavy skillet or frying pan over high heat for about 3-4 minutes. Add oil and carefully add the seasoned steak strips. Cook for 2-3 minutes until golden brown.

In the same hot skillet, add 1 large sliced yellow onion. Sauté for about 5-7 minutes until caramelized. Remove onions and set aside.

Slice the baguette open lengthwise and spread prepared herb butter on both sides. Layer sliced steak on the bottom, followed by caramelized onions and 4 slices of Havarti cheese.

Preheat your broiler and place the sandwich on a baking sheet. Broil for approximately 2-3 minutes until cheese is bubbly and golden.

Let the sandwich cool for a minute before slicing into portions and serve warm.