PHILLY CHEESE STEAK ON THE BLACKSTONE GRIDDLE

Tonight we’re making Philly Cheese Steak sandwiches on the Blackstone Griddle. Enjoy one of the best sandwiches you’ll ever eat. It’s easy to make and so delicious. Thinly cut seasoned rib eye steak with caramelized onions, green and yellow bell peppers and melted provolone cheese on a fresh hoagie roll. Enjoy y’all!

Shopping List:
1 lb. of rib eye beef steak
Slices of provolone or Cheez-Whiz
1 green bell pepper
1 yellow bell pepper
1 yellow sweet onion
2-3 tbls. Canola, vegetable or light olive oil
2 pats of butter
Sprinkle of garlic powder
Sprinkle of Kosher salt and course black pepper
Hoagie rolls

Directions:
First, place the rib eye steak into the freezer for about 30 to 45 minutes to partially freeze. This will make slicing it into very thin strips easy.
Slice the onions and bell peppers into long strips.
Next, caramelize the onions. This will take about 45 minutes to an hour. I’m cooking mine in advance in a cast iron skillet on the stovetop so as to not waste the propane on the griddle since it takes a long time to cook them. In a cast iron or heavy bottomed skillet/pan add about 2 tbls. of oil and the onions over high heat and cover. After about 5 minutes add about 1 tbls. Kosher salt, pepper and garlic powder and stir. Reduce the heat to medium low to low, remove the cover and stir about every 5 minutes or so to promote even browning. When the onions have pretty much turned brown throughout and become kind of gooey and sticking together stir more frequently being sure to scrape along the sides and bottom. Remove from the heat to a bowl and set aside. We will warm them on the griddle later.
After the steak has been in the freezer for 30-45 minutes slice into very thin slices.
Preheat the griddle to medium high heat.
Add 1 tablespoon of oil to the griddle and spread evenly with a metal spatula.
Add the green and yellow peppers to the hot griddle and season with kosher salt, pepper and garlic powder and toss around. Add a splash of water and cover and cook until softened.
Add the thinly sliced rib eye steak to the griddle and toss around to promote even cooking. This won’t take long to cook. Season the meat with salt, pepper and garlic powder.
When the meat is cooked, add the caramelized onions and toss with the steak to ombine then divide it evenly on the griddle into piles.
Turn the heat down to medium and add in the peppers and mix to combine.
Add slices of provolone cheese to the top of each pile of steak and veggies with a squirt of water and cover to help the cheese melt.
Split your hoagie rolls and toast them on the griddle with a pat or two of butter.
When the rolls are toasted on the bottom place them over the steak piles and with a spatula scoop the cheese steak into the roll.
Serve immediately and enjoy!

Boo’s Block Cutting Board:
www.johnboos.com/

Blackstone Griddles
https://www.blackstoneproducts.com/

Blackstone Pic:
Courtesy of Jouppi Outdoors

Music: “Badass“ www.bensound.com
License: Creative Commons
Standard License
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