Open sub rolls and lightly butter in the inside of the rolls and set aside.

Heat griddle to medium high heat, add 2 tbsp oil. When hot, add mushrooms and onions and saute for 3-4 minutes until soft. Season with a couple of shakes of Lawry’s. Move to the side once softened.

Turn heat up to high and add sliced steak in a thin layer across the griddle. Sprinkle with seasoning salt. Fry for 2-3 minutes. As it cooks - use your metal spatulas to chop the sliced steak. You want it to sear and it will cook very quickly.

Turn down to medium heat and add onions and mushrooms to steak mixture and chop to combine.

Place opened rolls face down on griddle to toast them.

Separate meat mixture into four smaller rectangle-shaped piles. Lay two slices of provolone cheese across each pile. Cover with griddle steamer dome for 2 minutes. If using Cheese Whiz, spoon into the meat and mix with spatulas.

Once Cheese melts, turn toasted hoagie rolls over onto a platter.  Use spatula to move meat & cheese to each of the rolls and serve!