Here’s another Blackstone Griddle recipe that took only a few minutes to make. The prep work was minimal and in no time I had a couple of Philly Cheesesteaks ready. I am having fun with this new griddle which heats so fast and much hotter than a grill. It doesn’t have a temperature gauge so I ordered an infrared thermometer laser gun to instantly read the temp of the griddle. It’s a must have to monitor the temperature.
These cheesesteaks are more traditional with thinly sliced steak, sliced white American cheese, onions, mushrooms and Anaheim chiles seasoned with a simple Verde seasoning. Joe and I don’t like green bells so we always substitute a green chile of some variety in place of the green bell peppers. Feel free to make it your own as I do. Whatever you enjoy on your cheesesteak is easy to add or eliminate ingredients based on your taste buds. And toasting the steak rolls on a griddle is also a bonus, the toasted buttered roll has that slight crunchy texture but is still soft. The steak and veggies were so tender and everything tasted so good with the melted cheese holding it all together. Don’t have a griddle . . . just make these cheesesteaks in a cast iron skillet or a wok.
An Inspired Cook 