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"Fajita" Torta with Mexican Crema, Avocados, and Homemade Roasted Tomato Salsa (Mexican Po-Boy)

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1 cup heavy cream
2 tablespoons buttermilk
1/2 cup finely chopped onion
3 cloves minced garlic
6 tablespoons vegetable or olive oil
1/4 cup lime juice
1/2 teaspoon ground cumin
About 1 tablespoon fresh cilantro leaves
1/2 teaspoon dried Mexican oregano, crumbled
2 teaspoons salt
1 1/2 pounds flank steak (or skirt steak), trimmed of surface fat and silver skin, thinly sliced against the grain
Roasted Tomato Salsa, for serving, recipe follows
6 (6-inch) soft hoagie rolls, such as potato rolls, brioche, or Cuban rolls
1 avocado, thinly sliced
1 large tomato, thinly sliced
Sliced jalapenos, to taste
Mayonnaise, for bread, to taste
Cilantro leaves, for garnishing
Lime wedges, for serving
2 large beefsteak tomatoes, halved and rubbed with vegetable oil
1/2 yellow onion, cut in 1/2, rubbed with olive oil
3 garlic cloves
2 serrano chiles, stems removed, rubbed with olive oil
3 tablespoons olive oil
2 tablespoons lime juice
Salt
Freshly ground black pepper