Season your steak with salt and pepper.
Add 2 Tbsp. to a large skillet over medium-high heat. Cook your steak to your preferred doneness.
When the steak is done cooking, set it on a cutting board and let it rest for at least 5 minutes.
Meanwhile, using2 Tbsp. butter, butter each side of the french bread and add it to a separate skillet over medium heat. Cook on each side for 1 to 2 minutes or until it is toasted golden brown. Top the toasts with the shredded cheddar.
In the same skillet you cooked the steak, reduce the temperature to low and add 2 Tbsp. butter to the pan. Gently crack the eggs into the pan so they don't touch.
Cook the eggs uncovered for 5 to 6 minutes until the whites are set. Use any excess butter in the pan to spoon over the eggs as they are cooking.
Slice the steak against the grain into 1/4" thick pieces. Layer the steak over the cheddar toasts and top with one sunny side up egg. Sprinkle with salt, pepper and chopped green onions.