To make the green piri-piri sauce, combine the green jalapeño peppers, fresh cilantro, red wine vinegar, half of the sliced garlic, and 1 tablespoon of olive oil in a blender. Blend on high speed until completely smooth and vibrant green, then season with salt to taste and set aside.

Season the pounded beef sirloin cutlets generously on both sides with kosher salt, black pepper, and the remaining sliced garlic. Let the meat sit at room temperature for 10 minutes to absorb the savory garlic infusion.

Heat the remaining 1 tablespoon of olive oil in a large skillet over high heat until shimmering. Sear the steaks for 1 to 2 minutes per side until a rich brown crust forms but the center remains tender, then transfer them to a plate and cover loosely with foil.

Reduce the skillet heat to medium, then add the unsalted butter and dry white wine to the pan. Scrap the bottom of the skillet with a wooden spoon to release the caramelized brown bits, simmering for about 2 minutes until the liquid reduces into a glossy pan sauce.

Lightly toast the split rolls, then drizzle the inside of each roll with the warm garlic-butter pan sauce. Place a seared steak inside each roll, top generously with the prepared green piri-piri sauce, and serve immediately while hot.