The 30-Minute Blackstone Dinner I'm Making On Repeat This Summer

The 30-Minute Blackstone Dinner I'm Making On Repeat This Summer

from bhg.com
Entree
22 min
4 servings
1004 kcal / serving

Learn how to make Philly Cheesesteaks on your Blackstone for a quick and delicious dinner in less than 30 minutes.

Ingredients

  • 4hoagie rolls
  • 18-ounce pkg. button mushrooms, sliced
  • 1red bell pepper, cut in thin strips (1 cup)
  • 1green bell pepper, cut in thin strips (1 cup)
  • 1 mediumwhite onion, cut in thin wedges (1 cup)
  • 1 teaspoondried oregano
  • 1 teaspoonsalt
  • ½ teaspoonground black pepper
  • ½ teaspoongarlic powder
  • ½ teaspoonsmoked paprika
  • 2 tablespoonsolive oil
  • 1 poundboneless beef strip steak, thinly sliced
  • ¼ cupmayonnaise
  • 4slices provolone cheese

Directions

  1. 1

    Heat the Griddle Preheat Blackstone griddle to medium high. Toast the hoagie rolls, cut sides down, 1 to 2 minutes. Remove from griddle; set aside.

  2. 2

    Cook Veggies In a large bowl, combine mushrooms, peppers, onion, oregano, 1/2 tsp. salt, pepper, garlic powder, and smoked paprika. Heat oil on the griddle. Add vegetable mixture to the griddle . Cook, 5 minutes, turning occasionally, until vegetables are crisp-tender.

  3. 3

    Cook Meat Meanwhile, sprinkle steak with remaining 1/2 tsp. salt. Cook the steak on another area of the grill, adding an additional 1 Tbsp. olive oil if needed, 3 minutes or until browned but still pink in the center or desired doneness. Remove steak and vegetables from the griddle as they are done. Combine steak with vegetable mixture.

  4. 4

    Assemble Sandwiches Spread mayonnaise on toasted rolls. Add steak and vegetable mixture to rolls. Top with cheese. Tent with foil or griddle cover so cheese can melt from residual heat.