Preheat the Blackstone griddle. Set one half to medium-high and keep the other half off.

Season the sliced steak with half of the salt, pepper, and garlic powder. Once it is seasoned, set it aside while you prepare the veggies.

Thinly slice the onion and bell peppers.

Oil the Blackstone griddle and toss the sliced vegetables on the hot side of the Blackstone. Season with the rest of the salt, pepper, and garlic powder. Cook the veggies for 5-10 minutes or until the onions begin to carmelize and become translucent.

Slide the veggies to the cooler side of the grill.

Butter the hoagie rolls, place them in the middle of the Blackstone, between the hot and cool sides, and toast them for 5 minutes while the steak cooks.

Place the sliced steak on the hot side of the Blackstone griddle. Cook the steak for 5 minutes or until done. While the steak is cooking, use your spatula or turner to chop the meat up into smaller pieces.

When the steak is done cooking, portion it out into three equal piles. Place equal amounts of cooked veggies on each pile of meat. Place 2 tablespoons of Cheese Whiz on each pile. Optional: for extra cheese, place 2 slices of provolone cheese on top of each pile of meat and veggies.

Use a basting dome and cover the cheesesteak ingredients. Use a splash of water on the griddle to trap steam under the dome. Allow the cheese to melt for 2-3 minutes.

Place each pile of cheesesteak ingredients on the toasted hoagie rolls. Serve and enjoy!