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Add the steak to a pan and cook for 2–3 minutes until browned. Remove from the pan and set aside.
In the same pan, add the sliced onion and green pepper. Cook for 3–4 minutes until softened. Add the garlic and taco seasoning with 2 tbsp water. Stir and cook for another minute.
Return the steak to the pan and mix everything together. Let it heat through, then remove from heat.
Lightly toast the sub rolls under the grill until golden and warmed through.
Mix the hot sauce mayo by combining the lighter mayo, hot sauce, and jalapeño juice. Spread this onto the bottom half of each roll.
Top the rolls with the steak and pepper filling.
In a bowl, combine the cheesy slices and 2–3 tbsp of milk. Microwave in short bursts (20–30 seconds), stirring between each, until smooth and melted.
Drizzle the cheese sauce all over the top of the steak filling. Finish with a sprinkle of crispy onions.