Blackstone Cheesesteak (Arizona Style)
This Blackstone Cheesesteak recipe ( Arizona Style ) combines ribeye steak, jalapeño peppers and cheese on a bolillo roll. A delicious sandwich you can make on the Blackstone griddle or a skillet. Enjoy a taste of the Southwest tonight!
Servings: 4
Cost: $10
Equipment
Ingredients
- 1 tablespoon avocado oil or vegetable oil
- 1 ribeye steak thinly sliced, about 1 pound
- 1 small onion about 1/2 cup chopped
- 1 large jalapeño pepper thinly sliced
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ¼ teaspoon ancho chili powder
- 4 slices provolone cheese
- 2 tablespoons nacho cheese sauce
- 2 bolillo rolls or hoagie rolls
Instructions
- Heat griddle on high heat, then turn down to medium high or medium, and brush avocado oil over cooking surface
- Add chopped onions and jalapeño peppers, and season with some of the salt, pepper and ancho chili powder. Cook until soft, then push aside and keep warm
- Add sliced steak, season with remaining salt, pepper and chili powder, and cook until steak is done, turning frequently
- Mix meat and veggies together, then top with provolone cheese, and mix together
- Slice bolillo rolls, and place cut sides down on cooking surface to heat up
- Remove rolls from griddle, and top with meat and cheese mixture. Top with melted nacho cheese sauce and additional sliced jalapeño pepper, if desired
Notes
This makes enough for 2 large sandwiches or 4 small ones. You can easily increase amount if needed.
If you don't have a flat top grill, you can prepare cheesesteak in a skillet on the stove.
Nutritional info is approximate.
Nutrition
Calories: 328kcal | Carbohydrates: 20g | Protein: 20g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 48mg | Sodium: 959mg | Potassium: 224mg | Fiber: 1g | Sugar: 4g | Vitamin A: 254IU | Vitamin C: 2mg | Calcium: 164mg | Iron: 7mg