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Generously season the steaks on all sides with Blackstone Steakhouse and Blackstone Blackened Seasoning.
Heat your Blackstone or griddle to high heat and add a bit of olive oil. Once it starts to smoke, add the steaks and cook for 4-5 minutes per side.
When the steaks are halfway cooked to your desired doneness, add the onions to the griddle and toss them in the remaining beef fat and seasoning from the steaks. Cook for 4-6 minutes, tossing often.
In a small bowl, mix the mayonnaise, horseradish, Worcestershire sauce, lemon juice, and a bit more Blackstone Steakhouse Seasoning until well combined.
Remove the cooked steaks from the griddle and let them rest. Lightly toast the hoagie rolls on the griddle.
After the steak has rested, cut it into small bite-sized pieces. Divide the steak into four equal piles and place them back on the griddle. Top each pile with 2 slices of cheese and let it melt.
To assemble the sandwiches, spread some of the sauce on each hoagie roll, then add some arugula. Add a portion of caramelized onions to each roll, followed by the cheesy steak. Slice the sandwiches and serve them hot.
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