Nik's Philly Recipe

Trim and slice

If your steak isn't already thinly sliced, partially freeze for 20–30 minutes and thinly slice across the grain into strips about 1/8–1/4 inch thick. Pat the slices dry with paper towel.

In a bowl, combine garlic powder, onion powder, paprika, kosher salt, and black pepper. Toss the sliced steak with the vegetable oil and then evenly coat with the seasoning mixture. Set aside to rest for 5–10 minutes while you prepare other components.

Heat a large skillet over medium heat. Lay bacon strips in the pan and cook until crisp, 6–8 minutes, flipping occasionally. Transfer to a paper towel–lined plate to drain and cool. When cool, chop roughly into 1/2–inch pieces. Reserve 1 tablespoon of bacon fat in the pan and discard excess (or save for another use).

Slice the yellow onion thinly. Remove stems and seeds from jalapeños for milder heat (slice into thin rings or half-moons).

In the skillet with reserved bacon fat (add the 1 tablespoon unsalted butter if needed), heat over medium-high. Add the sliced onions and cook, stirring occasionally, until soft and beginning to brown, 6–8 minutes. Add jalapeño slices and cook another 2–3 minutes until they are softened but still have some texture. Season lightly with a pinch of salt. Transfer onions and jalapeños to a bowl and keep warm.

Return the skillet to medium-high heat. Add the seasoned steak in an even layer (work in two batches if necessary so the pan isn't overcrowded). Cook undisturbed for about 1 minute to develop color, then stir and flip strips, cooking another 1–2 minutes until just cooked through (thin slices cook quickly).

Add the chopped bacon and half of the buffalo sauce (about 1/4 cup) to the skillet with the steak. Stir to combine and heat through, 30–60 seconds. Taste and adjust seasoning if needed.

Preheat broiler to high or oven to 450°F (230°C) with a rack near the top. Split the French rolls and spread about 1 tablespoon mayonnaise evenly on the cut sides of each roll. Butter the outside of the rolls lightly with 1 teaspoon butter each.

Toast the rolls cut-side up under the broiler 1–2 minutes until lightly browned (watch closely).

Pile the steak, bacon and buffalo mixture onto the bottom halves of the toasted rolls. Spoon the sautéed onions and jalapeños over the steak evenly. Drizzle the remaining buffalo sauce over the toppings (about 1/4 cup) or to taste.

Top each sandwich with 3 slices of pepper jack cheese, covering the filling. Place assembled sandwiches on a baking sheet and return to the oven or under the broiler just long enough for cheese to melt and bubble, about 1–2 minutes. Remove when cheese is fully melted and internal filling is hot.

Place the top roll over the cheese, press lightly, and garnish with chopped parsley if using. Serve immediately while hot with extra buffalo sauce on the side if desired.