Ingredients:

  • 12 oz / 340 g Ribeye or Sirloin Steak (trimmed and partially frozen for easy, thin slicing)
  • 1 Tbsp / 15 ml neutral oil (e.g., canola or vegetable)
  • 1 Tbsp / 15 g Steak Seasoning Blend (coarse salt, pepper, garlic powder, onion powder, and paprika)
  • 1 tsp / 5 ml Worcestershire Sauce
  • 2 Tbsp / 30 ml neutral oil or clarified butter
  • 1 large Yellow Onion (thinly sliced)
  • 1 large Green Bell Pepper (thinly sliced)
  • 1 Tbsp / 15 ml water or beef stock
  • 8 slices Provolone Cheese (thick-cut preferred)
  • 4 slices White American Cheese
  • 4 soft Hoagie/Sub Rolls (or torpedo rolls)
  • 1/2 cup / 120 ml Mayonnaise (Optional)
  • 1/4 cup / 60 ml Ketchup (Optional)
  • Shredded iceberg lettuce (approx. 1 cup / 240 ml) (Optional)
  • 2 medium Tomatoes (sliced) (Optional)

Instructions:

  1. Slice the Steak: Ensure the steak is partially frozen (about 30 minutes in the freezer) to make shaving it thinly against the grain easier. Place the slices in a bowl and coat lightly with oil, Worcestershire sauce, and the Steak Seasoning Blend.
  2. Prep the Griddle: Preheat the Blackstone. Establish two heat zones: a high-heat searing zone (approximately 400°F / 200°C) and a medium-heat cooking/warming zone (approximately 325°F / 160°C).
  3. Prepare the Rolls: Slice the rolls lengthwise (leaving a hinge) and lightly butter the cut sides. Set aside.
  4. Sauté the Vegetables: Add 2 Tbsp of oil/butter to the medium-heat zone. Add the sliced onions and peppers. Cook gently, stirring occasionally, for 6–8 minutes until they are soft and beginning to caramelise. Move the cooked vegetables to the coolest edge of the griddle to keep warm.
  5. Toast the Rolls: Place the buttered sides of the rolls face down on the griddle. Toast quickly until light golden brown (about 90 seconds). Remove and set aside.
  6. Sear the Steak: Increase the heat in the high-heat zone. Lay the seasoned steak strips flat across the hottest part of the griddle. Let them sear undisturbed for 1–2 minutes to develop a crust.
  7. Chop the Meat: Using two sturdy metal spatulas, immediately begin chopping and scraping the steak directly on the griddle surface, breaking it into small, mince-like pieces. Continue stirring and chopping until the steak is fully cooked through and slightly crispy (about 3 minutes).
  8. Combine and Deglaze: Mix the chopped steak with the caramelised onions and peppers. Scrape up any browned bits (the fond) into the mixture. Add 1 Tbsp of water or beef stock and steam briefly.
  9. Add the Cheese: Divide the meat and vegetable mixture into four equal piles. Top each pile first with two slices of Provolone, then one slice of American cheese.
  10. The Dome Melt: Place the buttered, toasted rolls (cut side up) next to the cheese piles. Immediately cover the cheese and rolls with the basting dome. Add a small squirt of water beneath the dome to create steam. Melt the cheese completely (about 60–90 seconds).
  11. Assemble the Sandwich: Once the cheese is molten and dripping, use one spatula to scoop the entire cheesy meat pile onto the bottom half of the toasted roll. Close the sandwich, press lightly, slice in half if desired, and serve immediately with your choice of toppings (mayo, ketchup, lettuce).