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In a skillet on medium/low heat, sauté 1 large sliced white onion in olive oil. Stir frequently and allow to reduce for 45-50 mins. About half way through, add some sherry and Worcestershire sauce and mix in.
Season your skirt steak with salt and pepper and cook steak on high in a cast iron skillet on both sides for roughly 6 minutes each side. Allow to rest before slicing.
For truffle aioli: mix together 1 cup mayo, 1 tbsp truffle spread, 1 and ½ tsp lemon juice, 1 clove minced garlic, salt and pepper.
For shoestring fries: slice your russet potato very thin. Put them in a bowl of salted water for at least 10 mins and drain/dry super well. Fry in a pot of oil until golden brown.
Assemble the sandwich with crispy sourdough, truffle aioli, sliced skirt steak, caramelized onions, Gruyère cheese, and shoestring fries.