Preheat a charcoal or gas grill to medium-high heat.  In a medium bowl, combine the oil, parsley, thyme, and rosemary, and pepper flakes if using.  Season with salt and freshly ground black pepper.  Brush grill with some of the oil.  Season both sides of the steak with salt and pepper.  Place the steak on the grill, cover, and cook for 5 minutes on each side for medium rare.  Remove the steak from the grill and let rest for 5 minutes.

While the steak rests, toast the rolls on the grill, cut side down, for 1-2 minutes. Thinly slice the steak across the grain and toss with the remaining seasoned oil. Place a handful of arugula on the bottom of the roll, top with the caramelized onions, steak, the Roasted Red Bell Pepper and Gorgonzola Dip, and the tops of the rolls.  Cut in half and serve.  Enjoy!