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New York Cheddar Beefsteak Sandwiches

1 Tbsp. butter or canola oil
1 small onion, thinly sliced, separated into rings (1/2 cup)
1/4 cup drained bottled sliced pepperoncini peppers
12 oz. boneless beef top sirloin steak, cut into 1/8-inch slices*
1/2 tsp. garlic salt
1/4 tsp. freshly ground black pepper
2 (6-inch) French rolls or hoagie rolls, split, lightly toasted if desired
2 slices Sargento® Limited Edition Sliced New York Sharp White Cheddar Cheese or Sargento® Deli Style Sliced Sharp Cheddar Cheese, diagonally halved

Melt butter in a large nonstick skillet over medium heat. Add onion rings; cook, stirring frequently, until tender and golden brown, about 5 minutes. Transfer to small bowl; add peppers and toss.
Add sliced steak to same skillet. Sprinkle garlic salt and pepper over steak; stir-fry just until meat is barely pink in center, 3 to 4 minutes.
Pile steak into rolls; top with onion mixture and cheese.

*Partially frozen steak will be easier to cut. Or, substitute 8 ounces sliced rare deli roast beef, omit garlic salt and reduce stir-fry time to 2 minutes.