• Let the steak come to room temperature by leaving it out for 30 minutes before cooking.
• Pat the steak dry with paper towels and season both sides with salt and pepper.

Cook the Steak:

• Heat the olive oil in a skillet over a medium-high heat.
• Once the skillet is hot but not smoking, add the steak.
• Sear it undisturbed for 40 seconds or until a crust forms.
• Flip and cook the other side for another 40 seconds.
• Quickly sear all 4 edges.
• Reduce the heat to low and add the butter, garlic and thyme.
• Baste the steak by spooning melted butter over it for 45 seconds per side (1 ½ minutes total).
• Remove the steak and thyme, but leave the garlic in the pan.
• Transfer the steak to a chopping board and cover it loosely with aluminum foil. Let it rest for 5 to 8 minutes.

Cook the Veggies:

• While the steak rests, in the same pan over a medium heat, add the onion and cook for 5 minutes until soft. Remove the onion and garlic and set aside.
• Add the red and yellow bell peppers to the same skillet and cook for about 30 seconds to 1 minute, just until slightly charred. Remove and set aside.

Slice the Steak:

• Before slicing the steak, pour the resting juices over it.
• Slice the steak into ⅛-inch strips, cutting it against the grain.

Assemble the Sandwiches:

• Slice each ciabatta in half. Spread the pesto aioli on the bread along with as much of the garlic as you like (squeeze the cloves out of the skins).
• Add the sautéed onions, bell peppers, sliced steak, smoked cheese, and arugula.
• Top with the other half of the ciabatta and serve immediately.