Preheat oven to 400°F. Slice the top off the head of garlic, drizzle with olive oil, and season with salt and pepper. Wrap in foil and roast for 45–50 minutes until soft and golden.

Heat a skillet over medium heat with a drizzle of olive oil and a pinch of salt. Add the thinly sliced onion and cook, stirring occasionally, for 30–40 minutes, lowering the heat as needed, until deeply golden and caramelized. Add a pat of butter at the end.

Combine parsley, cilantro, jalapeño, minced garlic, red wine vinegar, olive oil, dried oregano, kosher salt, and black pepper in a bowl. Mix well and set aside.

Pat the ribeye dry and season generously with salt and pepper. Heat neutral oil in a skillet over medium-high heat. Sear the ribeye for 3–4 minutes per side or until your desired doneness. Transfer to a cutting board and let rest for 10 minutes.

Slice the ciabatta loaf lengthwise and scoop out some of the interior to make room for the filling.

Spread the roasted garlic on one side of the bread and Garlic & Herb Alouette cheese on the other. Toast until golden.

Slice the ribeye thinly against the grain.

Layer caramelized onions, sliced ribeye, and plenty of chimichurri onto the bread.

Close the sandwich, slice, and serve.