Sprinkle both sides of the ribeye steaks with Essential Blend and Blackened Seasoning. Set aside.
Chop the onion, green bell pepper, and mushrooms.
Add the oil blend to the griddle. Toss in the chopped vegetables, season with Essential Blend, and sauté until caramelized. Add Worcestershire sauce during the final minutes of cooking. Remove from heat and set aside.
In a griddle-safe dish, combine the cheese and cream. Heat gently, stirring occasionally, until melted and smooth. Move the dish to a warm part of the griddle to keep the sauce warm.
In a bowl, mix together the mayonnaise, roasted garlic, lemon juice, Essential Blend, and Blackened Seasoning. Set aside.
Increase the griddle heat to medium-high and add a small amount of oil. Cook the steaks, flipping every minute until done. Transfer to a cutting board.
Let the steaks rest for a minute, then slice thinly against the grain.
Lightly toast the ciabatta rolls on the griddle.
Spread aioli on both sides of each roll. Layer the sliced steak on the bottom half of the roll. Add the sautéed vegetables. Drizzle with warm cheese sauce. Place the top half of the roll on the sandwich.
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