Blackstone Cheesesteaks
These classic cheesesteaks, filled with tender ribeye, caramelized onion, and melted provolone, will satisfy even the hungriest of campers.
Ingredients
- 4 tablespoons vegetable or olive oil divided
- 1 medium onion halved and sliced
- 1 ½ pounds (680 g) thinly sliced ribeye steak cut into ¾-inch wide strips
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper
- 4 (1-ounce | 28-g) slices provolone cheese
- 4 hoagie rolls
Instructions
- Heat 2 tablespoons of the oil on one side of the griddle over low heat.
- Add the onion and cook, covered, stirring occasionally, until soft and browned, about 15 minutes. Leave the heat on low.
- Heat the remaining 2 tablespoons of oil on the other side of the griddle over medium-high heat. Add the ribeye in a single layer, and cook, stirring occasionally until no pink remains, about 3 minutes. Reduce heat to low.
- Stir the onion into the beef and season generously with salt, pepper, and the garlic powder.
- Divide the meat mixture into 4 portions on the griddle, and top each portion with 1 slice of cheese. Cover and let it melt, 1 to 2 minutes.
- While the cheese is melting, slice open the rolls and place cut side down on the other side of the griddle. Toast until lightly browned, about 30 seconds.
- Scoop the meat and cheese mixture into the buns and serve.
Notes
- Finding sliced ribeye--If you have access to a Korean market, it's an excellent place to find pre-sliced ribeye at a reasonable price.
- Slice it frozen--For the easiest slicing, cut your beef into strips when it is still slightly frozen.
Nutrition
Serving: 1 sandwichCalories: 891kcalCarbohydrates: 50gProtein: 48gFat: 58gCholesterol: 129mgSodium: 1566mgFiber: 8gSugar: 7g
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