• 2 sirloin steaks , 6-8 oz each
  • 2 hoagie rolls
  • 1 cup havarti cheese , cubed
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 1 1/2 cups milk
  • salt and pepper
  • 1/2 red pepper , sliced
  • 1/4 white onion , sliced in strips
  • 1 poblano chile , seeded and diced
  • 2 tablespoons olive oil
  • 4 slices center-cut bacon , fried crisp
  • 1 pinch salt and pepper , if desired
  • 1 Cook steaks on the broiler or the grill until medium. Remove and set aside to rest.
  • 2 Spray poblano pepper with cooking spray and place on a cookie sheet. Bake at 325F, turning once, until both sides are charred. Put chili in a paper bag to rest.
  • 3 Slice onion and red pepper into thin slices.
  • 4 Remove charred skin from poblano, seed and slice into thin slices. Removing the skin is easy if the pepper has cooled.
  • 5 Saute onion, red pepper and poblano in 1 T olive oil until tender crisp.
  • 6 Fry bacon or bake in oven until crispy. (Bake at 325F until crispy) Drain.
  • 7 Slice steak into bite size pieces.
  • 8 For sauce:.
  • 9 In a saucepan, melt butter slowly on low heat so it doesn’t burn. Add milk slowly and stir. Add flour until thickened.
  • 10 Add havarti cheese and stir until melted. Remove from heat. Stir in peppers (red and poblano) and onion. Add salt and pepper to taste, if desired.
  • 11 Butter hoagie rolls or drizzle with olive oil. Put under broiler until golden.
  • 12 Arrange steak on rolls, top with bacon.
  • 13 Add poblano sauce on top. Enjoy!