Tramezzini with Steak, Pear and Rosemary

Rinse steaks and pat dry. Heat oil in a pan, sear steaks on each side for about 2 minutes until browned and add peeled and squeezed garlic and 2 sprigs of rosemary. Reduce heat and continue cooking until desired degree of doneness (medium: about 2 minutes per side). Season with salt and pepper, cover with aluminum foil and let rest. Melt butter in a large pan and toast tramezzini slices. Drain on paper towels. Slice red cabbage  into thin strips. Spread bread slices with cream cheese. Cut steaks into strips. Rinse pear, quarter and core, cut into this strips. Cut bread slices diagonally into triangles. Top half of triangles with meat, cabbage and pear. Top with remaining bread and secure with rosemary sprigs. Serve.