If you are using homemade keto buns, make these ahead of time.

Start by making the sauce by adding equal parts of mayo and sriracha sauce in a bowl and mixing it until fully combined.  Add the mixture to a drizzle bottle and keep it in the refrigerator until ready to use.

Prepare all the vegetables first but slicing them thinly.

Lay out all of the ingredients needed before you start because once the grill heats up, the cooking process will go fast.

Preheat the griddle grill over medium heat.

On one side of the grill add 2 tbs of olive oil and add the precut vegetables (bell pepper and onions).

On the other side of the preheated griddle grill, add the thin layers of steak.  Do not stack them on top of one another because they will cook fast when spread out.

Flip the veggies and steak as needed.

Use a spatula to cut the steak into smaller pieces once it's almost done cooking.

Lower the heat on one side of the grill and move the steak over as it will be the ingredient the cooks the fastest and will be done first.

Cook the vegetables until the onions are translucent and the bell peppers are soft.  Move them over to the low heat and mix them in with the steak.

Turn the other side of the griddle grill to low heat.

Place the bread face side down to heat up the center of the buns.

After a minute or so, flip the buns and start adding the meat and veggies mixture to each bun split evenly among each bun.

Place two slices of provolone cheese on top of the meat and vegetable mixture on each bun.

Cover with the cooking cover to help melt the cheese faster.  This should only take a minute or two over low heat.

Remove the cover and use the spatula to remove each Philly Cheesesteak and place it on a serving platter.

Remove the sauce from the refrigerator and drizzle the sauce over each Philly cheesesteak just before serving.

Serve warm and enjoy!