Combine 2 tbsp sriracha, soy sauce, garlic and steak seasoning in a medium bowl.

Add the steak to the marinade.

Place the marinating steak in the refrigerator for 20 minutes.

While the steak marinates, combine the cream cheese, 1 tbsp sriracha, pepper jack cheese and crumbled bacon together in a small bowl.

Slice the stems off the jalapenos.

Slice the jalapenos in half lengthwise and remove the seeds and membranes.

Spoon the bacon cream cheese mixture into the jalapeno halves.

Remove the steak from the marinade and slice into 20 strips.

Wrap a piece of steak around each jalapeño.

Place 4 steak wrapped jalapeño poppers on a skewer to secure the steak around the jalapeño.

Heat an outdoor grill or indoor grill pan to medium heat.

Place the skewers on the grill and cook for 5 minutes per side.