Spanish Beef Dip

I got this from a food competition. The original called for fancy grilled onions and cheese, but I'm more simple - plain mozzarella and onions for me. Either way, it made a great sandwich.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1  teaspoon brown sugar
• 1  teaspoon  smoked paprika
• 1⁄4 teaspoon ground black pepper
• 2 (8 ounce)  flat iron steaks, beef shoulder top blade
• 1 (14 1/2ounce) can ready-to-serve beef broth
• 1  tablespoon brown sugar
• 1  tablespoon  smoked paprika
• 1  teaspoon chipotle hot sauce
• 1  tablespoon olive oil
• 1  medium onion, cut in 1/2, thinly sliced
• 1  tablespoon brown sugar
• 1  loaf  French bread
• 8  slices mozzarella cheese

Directions

1. Combine seasoning ingredients; press evenly onto beef steaks. Set aside.
2. Combine jus ingredients in medium saucepan; bring to a boil. Reduce heat; simmer 15 to.
3. 18 minutes or until liquid is reduced to 1 cup.
4. Meanwhile prepare onions. Heat oil in large nonstick skillet over medium heat until hot.
5. Add onion; cook 5 to 7 minutes or until tender, stirring occasionally. Reduce heat, sprinkle with brown sugar and continue cooking about 10 minutes or until very tender and golden brown, stirring often. Remove from skillet; keep warm.
6. Heat the same large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 13 to 15 minutes for medium rare to medium doneness, turning occasionally. Remove pan from heat; let stand 5 minutes.
7. Preheat broiler.
8. Cut bread loaf in half crosswise; cut each half crosswise in 1/2 forming quarters. Split each quarter horizontally in half. Place cut sides up on rimmed metal baking sheet so surface of bread is 3 to 4 inches from heat. Broil 30 seconds to 1 minute or until toasted and lightly browned.
9. Carve steaks into thin slices. Place equal amounts of steak slices on bottom portions of bread. Top evenly with onion and cheese. Close sandwiches.
10. Ladle hot jus into cups for dipping.