Preheat your griddle to low heat while preparing the ingredients. Dice the onions and bell peppers, then drizzle avocado oil onto the griddle. Add the diced onions and bell peppers, seasoning them with Blackstone Essentials Blend, and cook until softened and caramelized. Move the vegetables to a cooler area of the griddle.
Next, place the sliced mushrooms on the griddle without seasoning. Let them cook for about 2 minutes, then drizzle with oil and lightly season. Continue cooking until the mushrooms are tender, then move them to the side.
Increase the griddle temperature to medium-high to high. Add a bit more avocado oil and place the Steak-Umm sheets on the griddle. Cook for 1-2 minutes per side, seasoning with Blackened Steak seasoning before flipping. Once cooked, use a spatula to chop the steak into small pieces.
Add the sautéed onions, bell peppers, and mushrooms to the steak. Layer the American and provolone cheese over the mixture, allowing it to melt while mixing everything together. Divide the mixture into four portions.
If desired, spread mayonnaise on the inside of each sub roll. Place the rolls face-down over each portion of the cheesesteak mixture to lightly steam and toast them.
Use a spatula to lift each portion of the meat and vegetable mixture, flipping it into the bun. Gently press the sandwich to ensure everything stays intact.
Garnish each sandwich with shredded lettuce, sliced tomato, and pickled cherry peppers for added crunch and flavor. Serve immediately and enjoy your homemade cheesesteak sandwiches.
