Ingredients
Method
Preparation
- Preheat the Blackstone over medium-high heat and oil it lightly so the surface glistens.
- Spread the onions and bell pepper in a single layer. Sauté until softened and slightly browned, about 8 to 12 minutes. Push them to one side and keep warm.
- Season the steak with salt and pepper. Lay the slices on the hot griddle in an even layer. Cook 2 to 4 minutes per side until nicely seared. Work in batches if needed to avoid crowding.
- Chop or tear the cooked steak into bite-size pieces right on the griddle, then mix with the caramelized veggies. Heat together for about a minute so flavors combine.
- Pile the mixture into two mounds, top each with provolone, and cover with a metal pan or lid to melt the cheese for 1 to 2 minutes.
- Toast the hoagie rolls face down briefly on the griddle until golden. Spoon the cheesy steak and veggie mix into the rolls and serve immediately.
Nutrition
Notes
Serve hot off the griddle with sides like kettle chips or a bright vinegar slaw. Cool leftovers within two hours and refrigerate in an airtight container for 3 to 4 days.