To a pan over high heat, add olive oil and butter. Add the steak to the pan. Season with paprika, chili powder, onion powder, garlic powder, salt, black pepper, brown sugar, and Worcestershire sauce. Mix together.

Cook for about 6 to 7 minutes or until seared and fully cooked through.

To a saucepan or pot over medium heat, melt down the butter and add the flour. Whisk together to create a roux. Cook down for 3 to 4 minutes.

Add the beef broth, mustard, garlic powder, onion powder, paprika, black pepper, and beef bouillon base. Mix together.

Continue cooking until it thickens into a gravy and then take off the heat.

In a saute pan over low to medium-low heat, add vegetable oil, finely diced onions, and salt. Continuously stir, making sure to scrape the pan, for about 12 minutes until it starts to get golden brown.

Then, turn up the heat to medium. Add 1 tablespoon of water to the onions and stir until it evaporates. Repeat this process with the other 3 tablespoons of water, one at a time. At the end after about 20 to 25 minutes, it should be a dark golden brown and completely translucent. Set aside.

Prepare the french fries according to package directions.

To a bowl or plate, add the french fries, cheese curds, gravy, onions, and beef. Garnish with chives or parsley and enjoy warm!