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1
Slice your skirt steak into thirds, pop it onto a small sheet pan and place it into the freezer for 20-25 minutes.
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2
Meanwhile you can prep the peppers and onions and preheat a griddle pan to medium-high heat.
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3
After the time is up, remove the steak from the freezer.
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4
Put steak onto a cutting board.
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5
Slice the steak across the grain and at slight angle into quarter inch thick pieces, give or take.
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6
Add a tablespoon or so of olive oil to the hot griddle and add the peppers, onions and a couple pinches of kosher salt.
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7
Let those sizzle, stirring occasionally for 8 to 10 minutes or until soft.
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8
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.
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9
Add another couple of tablespoons of oil to the griddle and then evenly distribute the sliced skirt steak onto the hot griddle.
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10
Let the steak form a dark sear for a few minutes before flipping and continuing to cook.
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11
Add a half tablespoon of Worcestershire sauce and the half teaspoon of coarse cracked black pepper and stir.
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12
Add the peppers and onions to the cooked steak and cover with slices of pepper jack.
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13
Cover the griddle with a domed lid so the steam can help melt the cheese.
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14
Once melted stir it all together so the cheese is throughout the steak and peppers.
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15
Slice the French loaf in half down the center.
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16
Then slice it horizontally stopping before going all the way through.
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17
Divide the cheesy-steak and peppers into each of the French loaves and serve hot.
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18
For four servings, cut the loaf into fourths before slicing horizontally and stuffing with the steak and peppers.
