Indeed. Garlic is your friend. Will post recipe.
Real quick and from memory, here is the recipe for my Philly Cheesesteak on the griddle.
Heat griddle to 375ish.i
Ingredients:
Large bell pepper and red pepper
Large white onion
Shaved ribeye 1-3 lbs, depending on size of group you are feeding(ask your butcher for shaved-this is key)
Onion Powder
Garlic Powder
Garlic cloves or frozen garlic cubes
Hoagie roll
Butter
Olive oil
Provolone
Cheese Wiz
Mayo
Chop/slice bell pepper, red pepper and onion-use the amount you would like. I go fairly heavy.
Liberally apply olive oil to the griddle and add sliced peppers and onions(do the peppers and onions first as they take the longest)
Shake onion powder and garlic powder on the peppers and onions. I also typically add a couple of frozen garlic cubes- you can add fresh crushed garlic cloves if that's what you prefer but I've found the frozen garlic cubes do the trick just fine.
Grill peppers and onions for anywhere from 10-15 minutes. You'll know when they're done. Put them aside in a bowl.
Liberally apply olive oil to the griddle
Add shaved ribeye
Liberally apply onion powder and garlic powder
Add a couple frozen garlic cubes or garlic cloves
Grill steak for a few minutes or until done to your desire- this usually takes about 4-5 minutes for me constantly chopping and turning the meat
Remove steak and add to another bowl
Coat inside of hoagie rolls w butter and, you guessed it, more garlic
Toast rolls on griddle
Turn off heat on griddle
Immediately add meat and peppers/onions back to griddle, spreading it out to make the pile about an inch thick
Cover meat and peppers with sliced provolone allowing the provolone to melt
Slather mayo and Cheez Wiz on hoagie roll
Use a spatula and cut a portion out of the meat to fit on hoagie roll and add meat to roll
Top with pickled sweet and spicy banana peppers
Eat that sumbitch
My best sandwiches are made with homemade peppers from the garden and homemade pickled banana peppers from the garden.
After typing this out, I may need to put this on the menu this weekend.