Heat the vinegar in a medium pot over medium-high until it starts to boil. Reduce to medium-low to simmer until reduced to 1/2 cup. About 30-40 minutes. Remove off of the heat to cool, it will thicken slightly, once cooled stir in the honey.
Meanwhile, in a medium skillet melt the butter over medium heat. Add shallots and cook until crispy and deeply golden. About 8 to 10 minutes. Watch carefully so they do not burn, then transfer to a clean plate.
Season both sides of the ribeye with salt and pepper. Grill the steak on a preheated medium-high flame until it has reached your preference of doneness. Tent with foil and allow to rest before slicing ultra thin.
In a medium bowl, combine the Fontina, mozzarella and half of the blue cheese.
Roll the dough out and lightly brush with olive oil. Place on grill, medium to medium-high flame, and cook for 2 to 3 minutes. Brush the top-side with olive oil before flipping and sprinkling with all of the cheeses. Reduce the heat down to low and close the grill. Once melted, slide pizza onto a cutting board.
Top pizza with slices of steak, sprinkle with arugula, the remaining blue cheese, crispy shallots and drizzle with the honey balsamic glaze.
Cut, serve and inhale. Enjoy!