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.
Our Blackstone Griddle has 2 burners. It’s smaller but a good size for the two of us or a small gathering.
Most people prefer a ribeye steak, skirt steak or a flank steak; basically any steak with marbled fat which turns out tender bites of steak. This is actually a flat iron steak that has a lot of marbled fat and my personal favorite for cheesesteaks. Slice it when it’s partially frozen will make it easier to make those thin and even slices.
I picked up a couple of Anaheim chiles to roast in place of green bell peppers. They are easy to roast over an open flame of a gas range. Use tongs to turn them as they blister so that they are charred over all sides. If you have electric, you can roast them in the oven under the broiler, turning them every few minutes until they are blistered over all sides.
When roasted, place the charred chiles in a plastic bag for 20 minutes to steam. This releases the outer skin and makes it easier to peel. Use a knife to scrape the skin off or run under water to gently peel them. Discard the stem, seeds and peel, then slice into thin strips.
Heat the griddle to approximately 400 degrees. Use the infrared thermometer to gauge the temperature. Get your sliced steak, veggies and tools ready to go.
I have a plastic bottle filled with oil to easily drizzle onto the griddle. Drizzle the oil in the area you plan to cook the vegetables. Spread the oil around on the surface and add a tablespoon of butter; then add the sliced onions and mushrooms. As they begin to cook, sprinkle the Verde seasoning over top. Use your spatula’s to flip them as they cook.
When the onions and mushrooms are starting to caramelize it’s time to add the green chile. Since the green chile is already roasted they just need a couple of minutes to heat up. Sprinkle some seasoning on them as well.
Toss them together and set them on a cooler part of the grill where they can keep warm.
Keep the griddle at about 400 degrees. Add some more oil to the griddle and then add the sliced steak. Sprinkle it with the Verde seasoning. As it begins to brown toss the meat so that it cooks over all sides.
Add a few drops of Worcestershire sauce over the meat.
Add the warm veggies back into the steak and use your spatulas to toss it all together.
Divide the steak and veggies into two about the size of the steak roll.
Add the sliced cheese over top of the divided steak and veggies.
Place a steaming lid over top to melt the cheese. Add buttered steak rolls buttered side down to toast the rolls. This will only take 1 – 2 minutes.
The cheese melted perfectly over the steak and veggies.
Time to scoop it up with your spatulas and pack onto your butter toasted steak rolls. Enjoy!
Philly Cheesesteaks
1/2 pound Steak, thinly sliced (Can use Ribeye, Flank, Skirt or Flat Iron Steak)
1/4 Onion, sliced thin
3-5 Mushrooms, sliced thin
1 Anaheim Green Chile, roasted, peeled, seeded and sliced thin diagonally
Verde Seasoning, recipe follows
1 teaspoon Worcestershire Sauce
4 slices White American Cheese
2 Steak Rolls
Oil for Griddle (Can use Canola, Vegetable, Grapeseed or any neutral high heat oil)
1 tablespoon Butter
Margarine to butter rolls
Heat griddle to approximately 400 degrees. Order an Infrared Thermometer Gun to gauge temperature on Amazon. When ready, drizzle oil on the area of the griddle you plan to use. Use your spatula to spread out the oil, add a tablespoon of butter and as soon as it has melted, add the sliced onion and mushrooms. Sprinkle with verde seasoning and use spatula to turn the vegetables as they cook. When they are softened and beginning to caramelize, move them over to the side and add the roasted green chile. Add a sprinkle of verde seasoning and let cook 1 – 2 minutes. Add them to the cooked onion and mushrooms and move to a cooler spot on the griddle.
Drizzle oil over the same area that is 400 degrees and spread with spatula. Spread the sliced steak over the area single layer and sprinkle with verde seasoning. Toss as they begin to brown and caramelize. Add a few drops of Worcestershire sauce to the steak. As it evaporates you will begin to smell the aroma and the steak will appear to crisp around the edges. Add the vegetables back to the steak mixture and toss to combine. Divide the steak and veggies into 2 rectangles approximate the size of your steak roll. Add 2 slices of cheese to each rectangle. Set a steaming lid over top of them. Place the buttered rolls butter side down on another part of the hot griddle and allow to toast 2 – 3 minutes. Use spatulas to scoop the melted cheesesteak and vegetables onto the butter toasted rolls. Makes 2 (6 inch) cheesesteak rolls.
Verde Seasoning
1 teaspoon Salt
1 teaspoon Green Chile Powder
1/2 teaspoon Garlic Powder
1/4 teaspoon Black Pepper
Mix together and store in a glass jar. Any unused seasoning should be kept in a dry cool space.
An Inspired Cook 