Seven Spice Cheesesteak

In a small bowl, combine cumin, coriander, allspice, cardamom, chipotle chili powder, smoked paprika, and garlic powder. Mix well to create the seven-spice blend.

Heat a griddle or large skillet over medium heat. Add 1 tbsp of beef tallow. Once melted, add the chopped onion and green bell peppers.

Season the vegetables with about half of the spice blend, the chopped jalapeño, and a pinch of salt. Sauté until softened and slightly blistered.

Move the cooked vegetables to one side of the griddle to keep warm.

Add the remaining 1 tbsp of beef tallow to the empty side of the griddle. Add the thinly sliced steak and spread it into a single layer to sear.

Once the steak develops some color, use a spatula or bench scraper to chop it into smaller pieces. Season generously with the remaining seven-spice blend and salt.

Mix the cooked vegetables back into the steak. Top with the sliced banana peppers and chopped sweet peppers.

Layer the slices of sharp American cheese over the steak and vegetable mixture. Cover with a large bowl or lid to trap steam and melt the cheese quickly.

Slice a hoagie roll open and place it, cut-side down, on top of the cheesy steak mixture to steam for a moment.

Place a piece of parchment paper over the roll. Slide a large spatula underneath the entire mixture and carefully flip it over into the roll. Serve immediately.