Philly Cheesesteak Grilled Cheese

On a hot, oiled flat-top griddle, add the sliced onions and bell peppers and begin to sauté.

On the other side of the griddle, add the shaved steak. Use spatulas to chop the meat as it cooks.

Season the cooking steak with steak seasoning, Worcestershire sauce, garlic powder, and water. Mix well and continue to chop.

Once the steak is cooked through and the vegetables are tender, combine them on the griddle.

Add the jalapeños and banana peppers to the steak mixture and mix to combine.

Place one slice of provolone cheese on top of the mixture and incorporate it as it melts.

On a clean area of the griddle, melt the butter.

Place the four slices of croissant toast on the buttered griddle. Top each slice with a slice of provolone cheese.

Divide the cheesesteak mixture onto two of the bread slices. Top each with a slice of white American cheese.

Close the sandwiches with the remaining two slices of bread. Grill on both sides until the bread is golden brown and toasted, and all the cheese is melted.

Remove from the griddle, slice in half, and serve immediately.