Preheat the griddle to medium heat. Add 1–2 tsp oil and the mushrooms. Cook for a few minutes without seasoning to develop a golden color. Once browned, add the onions and sauté until translucent. Stir in both seasonings and Tamari.
When the mushrooms and onions are well combined, add ¾ cup shredded cheddar. Squirt water around the veggies, cover with a dome, and steam for 1–2 minutes until the cheese melts.
Remove the dome and mix until everything is evenly coated with melted cheese.
Divide the mixture into 2 portions. Top each with ¼ cup shredded cheddar and place a sliced sub roll over each pile. Steam under the dome for 1–2 minutes.
Remove from the griddle, wrap in parchment paper, and let rest for 2–3 minutes before serving.
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