Directions
- Fire up your Pit Boss KC Combo and preheat griddle to 375°F. If using a gas or charcoal grill, set heat to medium heat. For all other grills, preheat cast iron skillet on grill grates.
- Melt 1 tablespoon of butter and 1 tablespoon of olive oil on griddle. With a serrated knife, slice rolls 3/4 of the way through, then place face down onto griddle and cook until toasted. Set aside.
- Melt remaining tablespoon of butter and olive oil on the griddle. Add sliced onions and bell pepper and cook for 2 minutes, or until lightly caramelized. Move to the lower-right corner of griddle to keep warm.
- Season steak generously with Pit Boss Chophouse Steak Rub, then place on griddle and cook for 3 minutes, stirring to brown all sides. Mix in caramelized onions and bell pepper.
- Divide steak and onions into 4 portions on the griddle, then top each with 2 slices of provolone cheese. Let cheese melt slightly and transfer to a toasted hoagie roll using a bench scraper or metal spatula. Serve hot and enjoy!
