Steak Sandwiches | Blackstone Griddles

Hussey fires up the Blackstone griddle to create the ultimate ribeye steak sandwich, packed with perfectly seasoned Good Chop steak, caramelized veggies, and a rich cheese sauce. Topped with a homemade aioli and nestled in a toasted ciabatta roll, this sandwich is what dreams are made of. It’s more than just a meal—it’s what Hussey calls good groceries!

Steak Sandwiches: https://blackstoneproducts.com/blogs/recipes/steak-sandwiches

Ingredients
2 thinly sliced ribeye steaks
1–2 teaspoons Essential Blend seasoning
1–2 teaspoons Blackened Seasoning
1 sweet yellow onion, chopped
1 green bell pepper, chopped
4–5 baby Bella mushrooms, chopped
2 teaspoons avocado/olive oil blend
2 teaspoons Essential Blend seasoning
1 tablespoon Worcestershire sauce
¼–½ cup heavy whipping cream
½ lb. American cheese
4 ciabatta rolls
½ cup mayonnaise
1 tablespoon roasted garlic
Juice of ½ lemon
1 teaspoon Essential Blend seasoning
1 teaspoon Blackened Seasoning

Directions
1. Preheat the griddle on low heat.

2. Sprinkle both sides of the ribeye steaks with Essential Blend and Blackened Seasoning. Set aside.

3. Chop the onion, green bell pepper, and mushrooms.

4. Add the oil blend to the griddle. Toss in the chopped vegetables, season with Essential Blend, and sauté until caramelized. Add Worcestershire sauce during the final minutes of cooking. Remove from heat and set aside.

5. In a griddle-safe dish, combine the cheese and cream. Heat gently, stirring occasionally, until melted and smooth. Move the dish to a warm part of the griddle to keep the sauce warm.

6. In a bowl, mix together the mayonnaise, roasted garlic, lemon juice, Essential Blend, and Blackened Seasoning. Set aside.

7. Increase the griddle heat to medium-high and add a small amount of oil. Cook the steaks, flipping every minute until done. Transfer to a cutting board.

8. Let the steaks rest for a minute, then slice thinly against the grain.

9. Lightly toast the ciabatta rolls on the griddle.

10. Spread aioli on both sides of each roll. Layer the sliced steak on the bottom half of the roll. Add the sautéed vegetables. Drizzle with warm cheese sauce. Place the top half of the roll on the sandwich.

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