Ingredients:

  • 1.5 lbs ribeye or sirloin steak, shaved paper-thin
  • 1 tbsp vegetable oil
  • 1 large yellow onion, thinly sliced
  • 2 medium green bell peppers, thinly sliced
  • 2 tbsp unsalted butter
  • 8 oz provolone cheese, sliced thin
  • 4 (6-inch) hoagie rolls
  • 2 tbsp unsalted butter, softened

Instructions:

  1. Preheat the Blackstone griddle, setting one side to medium-high for vegetables and the other side to high for the steak.
  2. Apply a thin layer of vegetable oil to the high-heat zone to create a non-stick barrier.
  3. Spread softened butter on the interior of the hoagie rolls.
  4. Melt 2 tbsp of butter on the medium-high zone; add sliced onions and peppers and sauté until onions are translucent and peppers are charred. Move them to the cooler edge of the griddle.
  5. Place shaved steak onto the high-heat zone, spreading it thin. Let sear undisturbed for 60 seconds to develop a mahogany crust.
  6. Using two spatulas, rapidly chop and flip the beef until cooked through.
  7. Fold the sautéed onions and peppers into the beef, mixing thoroughly.
  8. Shape the beef and vegetable mixture into four logs. Top each log with provolone cheese slices and toast the buttered hoagie rolls on the griddle until crisp.
  9. Scoop the cheesy beef mixture into the toasted rolls and serve immediately.