Philly Cheesesteak Sandwiches

Slice your skirt steak into thirds, pop it onto a small sheet pan and place it into the freezer for 20-25 minutes.

Meanwhile you can prep the peppers and onions and preheat a griddle pan to medium-high heat.

After the time is up, remove the steak from the freezer. Put steak onto a cutting board. Slice the steak across the grain and at slight angle into quarter inch thick pieces, give or take.

Add a tablespoon or so of olive oil to the hot griddle and add the peppers, onions and a couple pinches of kosher salt. Let those sizzle, stirring occasionally for 8 to 10 minutes or until soft. With your garlic press, squeeze in two cloves of garlic and stir it all around for a minute before removing the peppers and onions to a bowl or plate.

Add another couple of tablespoons of oil to the griddle and then evenly distribute the sliced skirt steak onto the hot griddle. Let the steak form a dark sear for a few minutes before flipping and continuing to cook.

Add a half tablespoon of Worcestershire sauce and the half teaspoon of coarse cracked black pepper and stir. Add the peppers and onions to the cooked steak and cover with slices of pepper jack. Cover the griddle with a domed lid so the steam can help melt the cheese. Once melted stir it all together so the cheese is throughout the steak and peppers.

Slice the French loaf in half down the center. Then slice it horizontally stopping before going all the way through. Divide the cheesy-steak and peppers into each of the French loaves and serve hot.

For four servings, cut the loaf into fourths before slicing horizontally and stuffing with the steak and peppers.