Open the hoagies · mayonnaise
Place each hoagie roll face down on the cool griddle so they are all the way open. That helps the bread brown more evenly later. Spread 1 Tbs mayonnaise on each hoagie (inside the roll).
Fast Philly Cheesesteak
Preheat the griddle
Preheat the griddle to 350°F (or heat a large skillet over medium-high).
Prep the vegetables
Slice the peppers, onions, and mushrooms if they are not already sliced. Place them in a medium bowl and set aside until you are ready to cook them.
Toast the hoagies
Add 1 Tbs oil to the griddle and spread it around with your spatula. Place the hoagie rolls face down and brown for about 3 minutes, or until they are good and toasty.
Sauté the vegetables
Add another 1 Tbs oil and spread it around. Add the vegetables to the griddle and sauté for about 6 minutes. A timer helps so they cook through without getting too soft or over-caramelized.
Set the vegetables aside
Move the vegetables back into the bowl.
Cook the shaved steak
Add the last 1 Tbs oil to the griddle. Add the steak and chop and flip so it breaks into small pieces. Cook until browned and no pink remains—about 3–5 minutes.
Shape four piles
With your spatula, scoot the steak into four piles about the same size as the hoagie rolls.
Top with vegetables
Divide the vegetables evenly over the four piles of steak.
Add provolone
Shingle 2 slices of provolone on each pile.
Melt the cheese · tuck into rolls
Let the piles sit on the griddle until the cheese is fully melted. Turn off the griddle. Carefully move each pile onto a waiting hoagie roll.
