• 4 submarine rolls , halved
  • 1/3 cup soft butter (can use more butter if desired)
  • 1/2 teaspoon garlic powder (optional)
  • 1 (8 ounce) can sliced mushrooms , well drained (can use fresh sauteed sliced mushrooms)
  • 1 small onion , thinly sliced
  • 1 green bell pepper , seeded and sliced into strips
  • seasoning salt (to taste) or white salt & freshly ground black pepper (to taste)
  • 1 lb thinly sliced cooked beef
  • 8 slices mozzarella cheese or 8 provolone cheese
  • 1 Preheat both sides of the electric griddle to medium-high heat.
  • 2 In a small bowl mix the soft butter with garlic powder.
  • 3 Lightly butter all of the roll halves.
  • 4 Place on the grill buttered side down and toast until lightly browned; remove and place on a plate/s, then place 2 slices of cheese over 4 bread halves; set aside.
  • 5 On one half of the grill place the mushrooms, onion slices and bell pepper, then season lightly with seasoned salt and black pepper.
  • 6 On the other side of the grill place the roast beef then season the beef lightly with freshly ground black pepper if desired.
  • 7 Cook stirring each group separately as they cook.
  • 8 When the veggies are tender and the beef is hot divide the hot beef onto the cheese slices then top with the veggies.
  • 9 Top with the remaining bread halves.