Season the steaks with salt, pepper, onion and garlic powder. Lightly flour on both sides, pass the steaks through the beaten egg and finally through the bread crumbs, pressing the steaks firmly so that the steaks are well breaded. Fry each steak at medium heat until light golden brown on both sides. Remove from heat and place on plate lined with paper towel to remove excess fat. Place the breaded steaks on an oven tray, top each steak with 2 slices of Sargento® Sliced Pepper Jack Cheese and broil in a medium high oven until medium golden brown an bubbly, remove steaks from the oven.
Cut the bolillos horizontally in half. Spread the bottom halves with refried beans and the top halves with mayonnaise.
Place one piece of breaded steak on top on the bottom of the bolillo with the refried beans, top each Torta with 3 slices of tomato 1 slice on onion, and 4 slices of avocado, close with the top of the bolillo, serve with pickled jalapeño peppers. Enjoy!