Ingredients
Equipment
Method
Cook the Filling
- Preheat your griddle to medium heat and add a little avocado oil.
- Add the diced jalapeños and onion to the griddle and cook for 5 to 7 minutes, until softened and lightly charred. Move them to the side.
- Add the shaved steak to the griddle and season with the garlic powder, salt, and pepper. Cook for 3 to 4 minutes, breaking it apart as it cooks.
- Once the steak is cooked through, mix in the onions and jalapeños until well combined.
- Lay the provolone slices over the top of the steak and let them melt. Pour the cheese sauce over the top and mix until the steak is fully coated and cheesy.
Assemble and Toast
- Cut an opening along the top of each bolillo roll and carefully hollow out some of the bread to create a pocket.
- Stuff each roll with the cheesesteak mixture, packing it in generously.
- Place the stuffed rolls back onto the griddle and toast on all sides until golden brown and crispy and the filling is hot, about 3 to 5 minutes. Serve immediately.
Notes
Hollow, Don't Halve: Cut along the top of the bolillo and pull out the soft interior, leaving the walls and bottom intact. The shell holds the saucy filling without falling apart. Save the pulled bread for breadcrumbs or to mop up extra cheese sauce.
Move Fast on the Steak: Shaved steak cooks in just 3 to 4 minutes. Chop it apart on the griddle and pull it together with the vegetables as soon as the raw color is gone. Thin steak toughens quickly if overcooked.
Use Both Cheeses: The provolone melts in for stretch and classic cheesesteak flavor; the cheese sauce coats every strand for creaminess. Don't skip the sauce, it's what makes the filling luscious rather than dry.
Char the Vegetables First: Cook the jalapeños and onion before the steak. They take longer than the thin beef, and the light char builds sweet, smoky depth.
Adjust the Heat: Two jalapeños give moderate heat. Seed them for milder, leave seeds in or add a serrano for hotter. The cheese sauce tempers the spice, so the finished sandwich is milder than the raw pepper count suggests.
Shaved Steak Tip: Buy it pre-shaved, or freeze a steak (ribeye, top round, or sirloin) for about 45 minutes until firm, then slice as thin as possible against the grain.