Philly Cheesesteak

Author Blackstone ANZ

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Servings

6

Prep Time

10 minutes

Cook Time

20 minutes

Ingredients

  • 1 kg thinly sliced steak
  • 1 brown onion, cut into 1 cm slices
  • 1 green capsicum cut into 1 cm slices
  • 1 red capsicum cut into 1 cm slices
  • 1 teaspoon garlic powder, divided
  • 2 tablespoons unsalted butter, divided
  • 3 tablespoons red wine or apple cider vinegar
  • 12-18 slices provolone cheese
  • 1 jar cream cheese spread
  • 6 hot dog rolls, split
  • Vegetable oil, for the griddle

Directions

  1. Preheat Blackstone griddle to medium high heat. Add 1 tablespoon butter and oil to griddle top. Add onions and both capsicums. Season with salt, pepper, vinegar and ½ teaspoon of garlic powder. Toss with two spatulas to combine and coat evenly. Cook vegetables for 6-8 minutes or until they are soft and lightly charred.
  2. Add another tablespoon of butter and oil to the other side of the griddle. Add the thinly sliced steak to the griddle. Chop it up with your metal spatulas to help it cook evenly. Season the meat with salt, pepper, and another ½ tsp of garlic powder. Cook until desired doneness.
  3. When the meat is cooked, divide it evenly on the griddle into 6 portions. Turn the heat down to medium.
  4. Add a few tablespoons of cheese spread to each pile of meat, then top with the cooked capsicum-onion blend. Add 2-3 slices of provolone cheese to each sandwich portion.
  5. Split your hot dog rolls and toast them on the griddle.
  6. Use a basting dome to melt the provolone. Once the cheese is melted, place each pile of meat onto a toasted hot dog roll and serve hot.