Easy Blackstone Philly Cheesesteak
Ingredients
The filling
-
2
pounds
thinly sliced steak
-
2
teaspoons
sea salt
-
½
teaspoon
black pepper
-
2
bell peppers
sliced
-
2
onions
sliced
-
2
cloves
garlic, minced
-
6
slices
provolone cheese
The rolls
-
6
pieces
hoagie rolls, sliced and lightly toasted
Cooking oil
-
as needed
none
oil for the griddle
Instructions
- 1. Season the steak with salt and pepper and let it sit at room temperature for 1 hour.
- 2. Heat the Blackstone Griddle to medium heat and oil it well.
- 3. Add the onions and cook for 8 minutes.
- 4. Reduce the heat to medium-low and add the bell peppers; cook for another 6 to 8 minutes.
- 5. While the peppers are cooking, heat the other side of the griddle to medium-high.
- 6. Add the steak to the hotter side of the griddle and cook until browned, about 3 minutes.
- 7. Add cheese slices on top of the steak and cover; cook until the cheese melts, about 2 minutes.
- 8. Remove the steak and vegetables from the griddle and fold the cheese into the steak.
- 9. Form sandwiches with the rolls, steak mixture, onions, and peppers.
Nutrition Facts (estimated)
Servings
6
Calories
581
Total fat
29g
Total carbohydrates
39g
Total protein
42g
Sodium
1288mg
Cholesterol
105mg
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