Start by melting down a scoop of beef tallow on one side of a hot flat top. On medium heat, throw down a pile of sliced onions and a couple of chopped green pepper. Let them start softening slowly.
Hit the vegetables with cumin, coriander, allspice, cardamom, chipotle chili powder, smoked paprika, and fresh garlic. Toss in a sliced jalapeño for heat and a pinch of salt. Let everything cook down until the onions turn translucent and the peppers are soft. Once they’ve softened and picked up some color, slide them over to rest.
Add a touch more beef tallow to the flat top. Spread your thinly sliced steak out in a single layer and allow it to build a crust on its own. When you see color forming underneath, start chopping it up with your spatula.
Lower the heat and season the steak with a generous shake of seven-spice and salt to taste.
Now fold the steak into the cooked onions, peppers, and jalapeño. Add a layer of banana peppers, chopped sweet peppers, and slices of sharp cheddar and allow it to melt down. You can place a bowl on top to trap the steam to help the cheese melt.
Slice your hoagie roll and lay it open-side down on top of the cheese steak mixture. Cover the whole thing with parchment, slide your spatula underneath the mixture, scoop it cleanly, and flip it straight into the hoagie. Enjoy!

7 SPICE CHEESE STEAK

BACON JAM PRIME RIB STEAK SLIDERS