Ingredients:

  • 1 lb lean ground beef (80/20)
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp vegetable oil
  • 1 medium yellow onion, thinly sliced
  • 1 medium green bell pepper, thinly sliced
  • 1 tbsp minced garlic
  • 8 slices provolone cheese
  • 4 (6-inch) hoagie rolls
  • 2 tbsp unsalted butter, softened

Instructions:

  1. Preheat the Blackstone griddle to high heat and apply a thin layer of vegetable oil to one side.
  2. Add the ground beef, spreading it into a thin layer; let it sit undisturbed for 2-3 minutes to develop a mahogany-colored crust.
  3. Break the beef apart with a spatula and stir in the garlic powder, onion powder, salt, and black pepper, cooking until fully browned.
  4. On the other side of the griddle over medium heat, melt a pat of butter and sauté the sliced onions and bell peppers until translucent and slightly charred.
  5. Stir in the minced garlic for the final 60 seconds of sautéing.
  6. Combine the beef and vegetables into four distinct mounds and place two slices of provolone cheese over each mound.
  7. Cover the mounds with a basting dome for 30 seconds until the cheese is fully melted.
  8. Butter the inside of the hoagie rolls and toast them on the griddle until golden brown, then assemble the sandwiches by scooping the beef and cheese mixture into the rolls.