COOK IT.
Add vegetable oil to your flat-top griddle and turn to medium-low heat.
Put down the lid or place a melting dome over the ingredients. Open after 4-5 minutes. The provolone should be completely melted.
Complete the steak sandwich recipe by loading the mixture onto your toasted hoagie rolls. Serve fresh, and enjoy!
Once at temperature, add the onion and bell peppers, griddling until tender. Turn the veggies occasionally, and if they begin to brown, lower the heat.
Depending on your griddle size, make room for the chopped sirloin by transferring the tender veggies into a dish and setting it aside for now.
Add more oil to your griddle if needed and, again, depending on size, place all or half of your sirloin onto the surface over medium-high heat.
Use all-purpose seasoning and garlic pepper on the meat or your favorite Philly cheesesteak seasoning.
Griddle for 4-5 minutes until no pink meat remains.
If necessary, free up griddle space for the hoagie rolls by adding the sirloin to the dish with the veggies.
Place your hoagies buttered-side down on the griddle, checking the bottoms frequently to prevent too much browning and the rolls becoming hard.
Remove the rolls once golden and toasted, and set aside.