Meat type: Sirloin sliced 1/8 of an inch thick.  Meat size 6 X 3 X 1/8.  24 slices.  1/8 cup sea or kosher salt.  Rub salt into the meat.  2 tbsp. extra virgin olive oil.  4 dashes of balsamic vinegar,  rub everything in, marinade for an hour.  For bread, use ciabatta, french or rolls.  Sauce mixture: 1/2 cup ranch dressing, 1/2 cup catsup, 1/tsp. Dijon and 2 pinches of brown sugar.  Mix well.  Grill the meat and bread.  Spread sauce on insides of bread before serving.  Fold the cooked meat, shave sharp cheddar on top of the meat and a some French-fried onion rings, place top of bread and serve.