First things first, gather all your ingredients and clear your workspace. There’s nothing worse than looking for an ingredient halfway through cooking. Trust me; I’ve been there!

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil shimmers, add the thinly sliced steak and sprinkle the fajita seasoning on top. Spread it out evenly. Allow it to cook for about 3-4 minutes until the meat is browned but still juicy. Flip it occasionally for even cooking. Remove the steak from the pan and set it aside on a plate.

Next, in the same skillet, add the remaining tablespoon of olive oil. Toss in the onions and sauté them for 2-3 minutes. Then, add the bell peppers and poblano peppers. Sprinkle the salt and pepper over them. Sauté for another 5-7 minutes until the veggies are tender yet still crisp. The colors should be vibrant, making your kitchen feel like a market!

Return the cooked steak to the pan with the veggies, gently mixing them together. Let them cook for another 2 minutes. Add a splash of balsamic vinegar for an extra punch, stirring to combine everything.

Now for the pièce de résistance! Layer the slices of cheese on top of the steak and vegetable mixture. Cover the pan with a lid, allowing the cheese to melt beautifully. This only takes about 2-3 minutes.

While the cheese is melting, preheat your oven to 375°F (190°C). In a small pan, melt the butter. Brush the insides of your hoagie rolls with melted butter. Place them open-faced on a baking sheet and toast in the oven for about 5 minutes or until golden brown.

Finally, transfer the cheesy steak and vegetable mixture into the toasted hoagie rolls. Fill them up generously!

Cut them in half and dig in while they're hot. You might want a side of chips or a hint of hot sauce for an added kick!