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1
Prepare a hot fire in a grill.
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2
Place a Griddle-Q on the grill rack, cover the grill and preheat for 4 to 8 minutes.
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3
In a bowl, stir together the onions, 3 Tbs.
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4
of the olive oil, salt and pepper.
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5
Place the onions on the griddle and cook, stirring occasionally with a large metal spatula, until they just begin to soften, 3 to 5 minutes.
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6
Add the bell peppers and stir.
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7
Cover the grill and cook, opening it occasionally to stir the vegetables, until they are softened and the onions are light golden, about 15 minutes.
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8
Move the vegetables to the side of the griddle, or transfer to a bowl and cover.
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9
Cover the grill.
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10
In a bowl, stir together the mushrooms, 1 Tbs.
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11
of the oil, salt and pepper.
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12
Place the mushrooms on the griddle, cover the grill and cook, opening it occasionally to stir the mushrooms, until they are softened, about 5 minutes.
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13
Add the mushrooms to the onions and bell peppers.
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14
Cover the grill until the griddle is hot, about 5 minutes.
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15
Drizzle 2 teaspoons of the oil on the griddle.
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16
Place one-third of the steak on the griddle in a single layer.
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17
Cook, chopping lightly with the spatula, until the meat is lightly browned, 1 to 2 minutes per side.
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18
Arrange the meat on half of the griddle; if you transferred the vegetables to a bowl, spoon one-third of them onto the other half of the griddle.
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19
Place one-third of the cheese in a single layer on the meat.
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20
Cover the grill and cook until the cheese melts, about 1 minute.
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21
Using the spatula, transfer the meat, cheese and vegetables to 2 of the rolls, dividing evenly.
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22
Wrap the sandwiches in aluminum foil.
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23
Repeat to make the remaining sandwiches.
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24
Serve warm.
