Sweet Harold gave me a new 28" Blackstone Griddle as my law office retirement present! I'm so excited to realize all the fun and delicious food we're going to enjoy!
We'll start with the mise en place (which means get all your stuff together before you begin cooking!)
Here we have Blackstone's Cheesesteak Seasoning Blend, Worcestershire Sauce, water, and oil.
One large yellow onion, yellow and green bell peppers (all thinly sliced), and 12 oz. of shaved ribeye steak. I used Heritage Ribeye Steak brand.
Hoagie style rolls, sliced and lightly buttered along with sliced provolone cheese.
To start the process, I preheated the griddle on high for about 5 minutes. Then, I spread about 2 T. of oil onto the griddle. The onion and pepper slices went onto the hot griddle and lowered the heat to medium high. I continued to toss the vegetables with the spatula as they begin to cook and soften. I added a few shakes of the seasoning. This mixture smelled heavenly by the way.
Next, I added another couple of tablespoons of oil onto the griddle and added the shaved ribeye.
I used the spatula to separate the meat as it began to cook and, again, added several shakes of the cheesesteak seasoning.
Continue to toss the steak as it cooks, separating the meat so that you get a great sear on all sides of the meat.
Next, add a few shakes of the Worcestershire sauce and bring the vegetables over to the middle of the grill and use the spatula to begin to combine the steak and the veggies.
At this point, you will want to get a fork and begin eating directly from the grill. You may WANT to do that, but wait...there's more!
Divide the sandwich mixture into four equal portions and lower the heat to low.
Place bread onto the cool end of the griddle with the buttered side down. While you finish the sandwich filling, the bread will be beautifully toasted.
Place two slices of cheese on each divided section of filling. Using a squeeze bottle, squirt water around the meat and immediately cover with a metal dome or bowl. This will trap in the steam and quickly melt the cheese.
Finally! It's time to scoop up those sandwich fillings and put that into the toasted rolls.
This first time griddling was exciting and fun! The sandwiches were absolutely amazing. The browned bits on the steak, the fresh vegetables, and the creamy cheese combined together made the perfect cheesesteak sandwich. I'm glad this is what I chose for my first time using the griddle.
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