Allow ½ cup of unsalted butter to soften at room temperature. Mix with 2 minced garlic cloves and 2 tablespoons of finely chopped fresh dill until smooth.

Place one ribeye steak in the freezer for 20-30 minutes until slightly firm. Slice against the grain into ¼ inch thick strips.

Heat 1 tablespoon of oil in a large skillet over high heat. Cook the sliced ribeye for 2-3 minutes until browned, then remove and cover to keep warm.

In the same skillet, add one sliced yellow onion and sauté over medium heat for 5-7 minutes until golden brown.

Slice a fresh baguette lengthwise and spread herb butter on both sides. Layer with ribeye steak, caramelized onions, and slices of havarti cheese.

Preheat broiler on high. Broil the assembled sandwich on a baking sheet for 2 minutes until cheese is bubbly and bread edges are crispy.

Remove from oven, let cool for a minute, then slice and serve warm.