Japanese cheesesteaks

Ingredients

• 2 pounds boneless beef Ribeye Steaks, thinly sliced
• 1 (12-ounce) can evaporated milk
• 14 ounces American cheese slices
• Kosher salt, to taste
• black pepper, to taste
• Togarashi, to taste (Japanese spice blend)
• 1 bunch scallions (green parts only, cleaned and dried), cut into thirds
• 12 Shishito peppers
• 2 small white onions, chopped
• 1/4 cup beef tallow or other neutral oil
• 1/3 cup soy sauce
• 4 (10-inch) soft French sub rolls, split