The ULTIMATE Steak Sandwich = Game Day Main Event

First, make a skillet full of golden, sweet caramelized onions. Next, take a prime hanging tender steak, trim it, season with steak rub (like Redmond Real Salt Wasatch Steak Rub), and grill hot and fast on your Traeger to a perfect 125°F internal temperature. While the steak is sizzling, sauté a rainbow of sweet peppers on a flat-top grill, and crisp up fresh shreds of lettuce. For the blue cheese sauce, whisk together 3/4 cup blue cheese crumbles, 1/4 cup mayo, 1/4 cup sour cream, 2 tbsp heavy cream, 1 tsp Worcestershire sauce, 1 tsp garlic paste, and 1/2 tsp black pepper until bold and chunky creamy. Toast a full-sized baguette right on the Traeger Flatrock with garlicky butter. Load the toasted baguette with shredded layers of smoked Gouda and mozzarella, then grill until the cheese is melty perfection. Finally, layer everything into the baguette: juicy steak slices (don't waste a drop of that steak juice), caramelized onions, sautéed peppers, crisp lettuce, creamy blue cheese sauce, and the melty cheese.