Preheat a Grill Frying Pan over the fire for 2 minutes. Cook Anaheim chilies until blistered and charred, then remove from heat and allow to cool. Slice peppers lengthwise, removing charred skin if desired.

Slice red onion into rings, cook until softened and charred, and set aside.

Liberally season steak with salt and pepper and sear evenly on each side, around 3-4 minutes, depending on the thickness of your steak. Remove steak from the heat and let it rest while you prepare the sandwiches.

Slice your baguettes lengthwise almost all the way through, leaving one long side attached. Open baguettes and toast, face down.

Spread a layer of mayonnaise on each baguette, then layer in thin slices of steak, chilies, and red onions.

Cook queso Oaxaca slices just until they start to melt. Top your sandwiches with the cheese, arugula, fresh herbs, and squeeze of lime.