Here are the ingredients. I sprinkled some tarragon in the onions; some Montreal Steak Seasoning in the meat, then ground some lemon pepper into it, followed by extra Lowry’s Seasoned Pepper, and a good dose of Vege-Sal. The peppers caramelized pretty quickly, and the Mexican chili peppers needed only to be heated up a bit.
Toasted the Seedy Buns and layered on some Swiss cheese, and left them in the toaster oven to melt the cheese a bit.
Each of us helped ourselves to the fixings ad hoc. I added some Espresso Balsamic Vinegar to my pile of meat. That REALLY pepped up the flavor for me. DH liked it better without the vinegar.
A sandwich long remembered.