RECIPE: French Onion Egg Rolls

Salt and pepper the steaks liberally and rest for 10-15 minutes at room temperature.
Heat a cast iron or sauté pan with a light coating of oil until hot- sear steaks evenly until the internal temperature reads 115° F.
Remove from heat and rest well.
Prepare the demi according to package directions- set to the side to cool.
Slice the flap steak as thinly as possible- add it to a bowl, and toss in the caramelized onions and 2 cups shredded gruyere- season with salt and pepper to taste.
Lay the eggroll wraps out and divide up the filling- wet the edges of the wrappers and roll them up into a cigar shaped cylinder.
To prepare, fry to order.
Cut eggrolls in half and top with demi and shredded gruyere/mozzarella mix.
Melt/broil gruyere under a broiler or with a torch.
Top with chopped chives or green onions.