I decided to use the Pomegrante Vinaigrette from the Chicken, Spinach, and Blueberry Salad that I made recently on a steak sandwich. Since they're just sandwiches, I don't have exact amounts for a recipe, but this is what I put together. It was easy and tasty!
Thinly sliced beef, grilled or cooked
Thinly sliced red onions
Lettuce or spinach
Pomegranate Vinaigrette (click for recipe)
Ciabatta rolls, split
Heat olive oil in small skillet. Sauté mushrooms and red onions until onions are translucent.
Mix mayonnaise, splashes of balsamic vinegar to taste and garlic in small bowl. Spread on split rolls.
Drizzle warm beef with generous amounts of Pomegranate Vinaigrette. Place beef on rolls. Top with mushroom/onion mixture and other sandwich toppings. Season with salt and pepper to taste.