Ingredients:
- 900 g thinly sliced beef (rib-eye, chuck, sirloin, roast beef or flank steak)
- 1 yellow onion, finely chopped
- 1 green pepper, finely chopped
- 1 red pepper, finely chopped
- 1 teaspoon garlic powder,
- 2 tablespoons butter
- 3 tablespoons red wine or apple cider vinegar
- 12-18 slices of provolone cheese
- 1 jar of cheese sauce
- 6 rolls, split
- Rapeseed oil for the griddle
Instructions:
1. Heat the Blackstone griddle to medium-high. Add 1 tablespoon of butter and oil to the griddle. Add the onions and peppers. Season with salt, pepper, apple cider vinegar and ½ teaspoon of garlic powder. Mix with two spatulas to combine and coat evenly. Cook the vegetables for 6-8 minutes or until soft and lightly ''charred''.
2. Add another tablespoon of butter and oil to the other side of the griddle. Add the thinly sliced beef to the griddle. Chop the meat with metal spatulas to help it cook evenly. Season the meat with salt, pepper and another ½ teaspoon of garlic powder. Cook to your desired doneness.
3. Once the meat is cooked, divide it into six portions on the griddle. Reduce the heat to medium.
4. Add a few tablespoons of cheese sauce on top of each pile of meat, then top with the cooked pepper and onion mixture. Add 2-3 slices of provolone cheese to each pile of meat.
5. Split your rolls and toast them on the griddle.
6. Use the basting dome to melt the provolone cheese. Once the cheese has melted, place the piles in the rolls and enjoy warm.