The Blackstone has been given some love lately. After the great refrigerator/freezer debacle, I’m looking to try to buy and cook and do less and less freezer stuff if possible. That being said, I went walking through the local market and came across “BEEF SHAVED STEAK”. Can’t help but laugh at the vagueness of the packaging, but I bought it anyway. Along with 3lbs of ground beef at a stupid price. Brandon is not being kind to my wallet – I’ll leave it at that.
Recipe above for if you want to cut to the chase – but come enjoy the journey. Lots of pictures for y’all on this one! Let’s go!
The Prep Table
I was scheduled for a work trip to Philadelphia recently, but I got pulled from it at the last minute. I was looking forward to getting that Philly cheesesteak! The only thing that kinda turns me off from it is that Wiz. I like the provolone cheese, so rather than try to re-create the Pat’s King of Steaks – I was going familiar.
The bread/bun game was severely lacking at the local market – but these will do. I always have some Delallo pepperoncini’s in the fridge – so we were going to add those to the sandwiches as well. The only thing seasonings-wise we’re doing on the beef is a few cranks of salt and pepper when it’s on the iron.
We were doing thin cuts for the pepper/onion so they had texture as well as flavor. I wanted a nice soft saute on the onion while still getting a bite on the peppers – so we’ll add those late. The garlic was an afterthought – but garlic is always a much appreciated ingredient. Let’s get to the process/pictures.
The Process
When I start the Blackstone cooking, I get it to medium-high heat and just let it heat up for about 5-10 minutes. I then drizzle some olive oil, wad up some paper towel, and pinch it with some tongs and spread it around. I get the whole surface wiped down and it also helps clean it before I add the grub.
Once we’ve wiped her down, I drizzle some more olive oil and take the back of the spatula and spread it around – usually, and definitely in this case – on the hot side of the griddle. We wanted a good saute going, so let it cook.
When we’ve got a good cook going, I put a Tbsp of butter on the onions and mixed in the garlic. I put another Tbsp on the other side of the griddle to get a toast on them buns.
Once the buns have a little buttery toast to them, put them aside. Onion/Garlic should be cooked good and fragrant. My two-burner Blackstone is at medium-high on the left side, low on the right (I’ve said this how many times now? ?). We’re gonna cook the meat on the heat and add the peppers to the onion/garlic on the right side and let that roll.
This was the fun part. I’ve never actually done it this way before – but I tried it, it worked greatly – and I’ll do it again. I’ll let the pictures do the talking:
This looked like an absolute disaster – but it’s a damn cheese steak, what are you expecting? The method actually worked well. The large picture was the result post-flip and it had everything I wanted. The cheese was stuck to everything – the bun got soft from the short ride it took on meat. The flip put everything on the bun – it worked.
Wasn’t exactly Instagram worthy – or how’d I’d serve it in a restaurant – so let’s tailor it up a little bit and get her looking nice.
The Result
These turned out really great. Wasn’t too much creativity one way or the other. Didn’t go nuts with seasonings – just had to make sure the ingredients were cooked and worked well together. The provolone was spot on – had a great unique flavor that works awesome with the shaved steak. The crunch of the green pepper and the flavor of the buttery sautéed onion – delicious. The pepperoncinis didn’t have much flavor, but I did get some vinegary heat every once and awhile.
Happy to share this one with you. By the time this one posts (I think February?! I’m typing this in early November) – a lot of life will have happened and may still be happening. We’ll see what my “Updates” provide before this goes live. Either way, I got MrsForensicBBQ in my corner and this goofy pup making sure all is well.
Update 1/21: Today was a good day. Things are looking positive, but it’ll be a bit until things settle down.
The Blackstone got some serious use this year – Definitely check out my BLACKSTONE cooks and join the journey!
The Recipe
Blackstone Cheesesteaks
Ingredients
- 1 Lb Shaved Ribeye Steak
- 6 Slices Provolone Cheese
- 3 Hoagie/Bratwurst buns
- 1 Green pepper Sliced
- 1 Sweet Onion Sliced
- 1 Cup Hot Pepperoncini Peppers Sliced
- 2 Tbsp Butter
- 2-4 Tbsp Olive Oil
- 2 Cloves Garlic minced
- Salt & Pepper to taste
Instructions
- Prep the Blackstone to medium-high heat. Slice onion, green pepper, pepperoncinis and mince the garlic.
- Splash the griddle with olive oil and saute onion until translucent. Add garlic to onions and move to the side.
- Add 1Tbsp of butter to the onion/garlic mix, and the other Tbsp of butter to the griddle and toast up the hoagie buns.
- Once the hoagies buns are toasting, add the green pepper to the onions and combine thoroughly.
- Once buns toasted, remove and set aside. Add pepperoncinis to the blend and combine.
- Splash more oil on the griddle and add the shaved steak. Cook until browned.
- Combine meat with peppers and separate into three piles – roughly the size of the hoagie buns. Add two slices of provolone to each pile and cook until cheese melted.
- Add a hoagie bun to each pile – let it set for a minute or two, and flip and make into sandwich. Put the remaining meat/peppers in the bun and eat it up!
Requesting this when the weather gets better 🙂