4 portabella mushroom caps, cleaned and thinly sliced
2 tbsp. liquid aminos
½ tsp. liquid smoke
Blackstone Chicago Steak Seasoning, to taste
1 onion, diced
¼ cup Cooper Sharp cheese, cut into bite-sized pieces (Boar’s Head American can also be used)
Hoagie rolls
Directions
In a medium bowl, combine the mushroom slices, liquid aminos, liquid smoke, and Chicago Steak Seasoning. Let the mushrooms marinate for 1 hour.
Preheat the Blackstone griddle to medium-low heat and add 2 tbsp of oil. Sauté the mushrooms and diced onions until the onions become translucent. Add the diced cheese and stir until it melts.
Divide the mushroom mixture into 3 equal portions, then place a hoagie roll on top of each. Turn off the griddle and carefully remove the cheesesteaks.
