Preheat oven to 350 degrees F. Season the steak(s) both sides liberally with 2 teaspoons salt,1 teaspoon black pepper, and the crushed red pepper flakes. Let sit at room temperature for at least 30 minutes.

Set a large cast iron skillet over medium-high heat with the butter and olive oil. Once hot and melted, place the steak in and cook until browned and crispy on the first side, about 5 minutes. Flip over and continue to cook for another 4 to 5 minutes, for about medium-rare. Remove from the heat and transfer to a plate to rest before cutting. Cut into thin slices against the grain and set aside.

In the meantime, let's make the pesto. Combine 4 cups arugula, garlic, parmesan, pumpkin seeds, lemon juice, remaining salt and pepper, in a food processor and pulse until chopped down. While the machine is running, slowly stream in the olive oil, using as much as needed to make a thick pourable sauce. Give it a taste and adjust seasonings accordingly, adding more salt or pepper as needed.

Toast the ciabatta rolls in the oven. Fry the eggs in a skillet sunny side up or over easy, depending on what you like. Season them with a bit of salt and pepper and then place a slice of cheddar cheese on top of each egg allowing them to slightly melt.

To assemble the sandwiches, split the rolls in half, slather pesto onto each half of bread, and place a handful of arugula onto the bottoms of each roll. Top with a cheesy fried egg, slices of steak and a drizzle of pesto on top. Sandwich together with the top bun and serve right away. Enjoy!