Smoky Philly Cheesesteaks

1. 1

   Prepare a hot fire in a grill.

2. 2

   Place a Griddle-Q on the grill rack, cover the grill and preheat for 4 to 8 minutes.

3. 3

   In a bowl, stir together the onions, 3 Tbs.

4. 4

   of the olive oil, salt and pepper.

5. 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.

6. 6

   Add the bell peppers and stir.

7. 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.

8. 8

   Move the vegetables to the side of the griddle, or transfer to a bowl and cover.

9. 9

   Cover the grill.

10. 10

    In a bowl, stir together the mushrooms, 1 Tbs.

11. 11

    of the oil, salt and pepper.

12. 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.

13. 13

    Add the mushrooms to the onions and bell peppers.

14. 14

    Cover the grill until the griddle is hot, about 5 minutes.

15. 15

    Drizzle 2 teaspoons of the oil on the griddle.

16. 16

    Place one-third of the steak on the griddle in a single layer.

17. 17

    Cook, chopping lightly with the spatula, until the meat is lightly browned, 1 to 2 minutes per side.

18. 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.

19. 19

    Place one-third of the cheese in a single layer on the meat.

20. 20

    Cover the grill and cook until the cheese melts, about 1 minute.

21. 21

    Using the spatula, transfer the meat, cheese and vegetables to 2 of the rolls, dividing evenly.

22. 22

    Wrap the sandwiches in aluminum foil.

23. 23

    Repeat to make the remaining sandwiches.

24. 24

    Serve warm.

* Per serving · 4 servings · Values may vary.