Simple Steak & Cheese On The Blackstone

Just a simple steak and cheese on an outdoor griddle.

For 2-3 servings

Ingredients:

1-Angus Ribeye

Provolone Cheese

3-Mushrooms

1/2-Red Bell Pepper

1/2-Yellow Onion

Tame Jalapenos

Salt

Pepper

Garlic

Cooking Oil

Butter

Hogie Buns

I kept this simple but feel free to marinate your steak and add or remove ingredients to your taste. The griddle I used is a 22 inch Blackstone. 

Place your ribeye in the freezer for about 15-20 minutes so that it firms up. This will allow you to slice it very thin. If you like a thicker cut you can probably skip that step.

While that is freezing, cut up the vegetables you plan to use. I listed what I used but you can do it up the way you like it.

Remove the steak and slice it thin.

Open the rolls and spread on some butter then cover with plastic wrap so they do not dry out before you need them.

Since this is my first cook on a griddle, I will not be giving failproof details for times, etc. If you have a griddle you will be familiar.

I set my grill to med/high initially then turned down one side to low to hold food and keep it warm once cooked. 

Oil the grill, then toss on the vegetables and cook them how you like them, then push them to the warm side of the grill.  Add seasonings to taste and toss frequently.

We also had frozen fries so I put them on just before the vegetables were the way we like them. The frozen fry bag should have skillet instructions, that is what we used.

Once the fries were about halfway done I moved them over (still on the med/hot side) and added the sliced steak. Cook it the way you like it. It will not take long since it is so thin. Maybe 4-5 minutes depending on your heat. 

Once everything is about ready, move it all to the low side. Now, place your buns on the grill, butter side down, so that it will toast.  

NOTE: Here is where my inexperience came in. I toasted the buns then flipped them, added toppings, and topped with cheese. I placed my cover over them to melt the cheese. This did not happen fast enough so the bread touching the grill started to burn. I had to remove my sandwiches before the cheese was completely melted. When I do this again I plan on using a griddle safe rack to hold the sandwiches just off the surface. I will experiment to see what works best.

Other than that issue, they came out pretty good! I would definitely do it again.