Blackstone philly cheesesteak recipe
Blackstone Philly Cheesesteak is one of the best Blackstone recipes that use tender shaved ribeye, simple seasonings, and every one the cheese to form one among the simplest sandwiches available, anywhere.
blackstone philly cheesesteak
When you look on wikipedia or pinterest Philadelphia and end up within the Mecca of Philly cheesesteak sandwiches, then you’ll find one thing in common with all of them. A blackstone grill to quickly sear the meat and therefore the onions and peppers and to assist melt the cheese.
Blackstone grills enjoy wide and flat heat, typically with a cast-iron surface. So, they will quickly cook meats, and particularly the skinny slices of ribeye ideally used for Blackstone Philly Cheesesteaks.
You can melt the cheese with a dome-like chrome steel bowl at an equivalent time as grilling the onions and the other toppings you would possibly like on your Philly cheesesteak sandwich like mushrooms or green peppers.
Finally, you’ll also toast your bread inside lightly right the griddle too. All that on one cooking surface and every one at an equivalent time makes an enormous broad flat top grill sort of a Blackstone so fun to cook with.
What is the best meat for the best Philly Cheesesteak ?
To really go all the way and keep it real, then you’ve got to travel with thinly sliced ribeye steak. The ribeye is wonderfully marbled so you get all the flavour from the marbling. Also, the thinly sliced steak allows more flavor from the meat to shine through also .
If you would like to form it easy, then plow ahead and appearance for the pre-sliced ribeye steak that you simply can find within the freezer section at the market. it’s actually sold as “cheesesteak meat” so you’ll find it pretty easily.
However, if you’re game, then plow ahead and devour some ribeyes from the fresh counter . be happy to ask the butcher to slice it and just let the butcher realize it is meant for cheesesteaks. they’re going to know exactly how thinly it must be sliced.
The beauty of using fresh ribeye is you’ll see what percentage slices you’ll get per pound of steak. counting on how thick you wish to form your sandwiches, you’ll escape with 1 / 4 to a 3rd of a pound per sandwich.
Keep in mind that the sandwich also has all that cheese and therefore the grilled veggies too. So, it isn’t just like the sandwich goes to be skimpy.
Cheese on a Philly Cheesesteak?
If you’re going for a full-on true Philly cheesesteak sandwich, then go all the way with the cheese too. Provolone, American cheese , and even Cheese Whiz are all utilized in authentic Philly Steak Sandwiches.
I know some people aren’t fans of Cheese Whiz and anyone that questions if it’s actually cheese isn’t terribly faraway the mark. But, it does help achieve that supremely regional Philly taste and proper meltiness.
Personally, I’m not an enormous fan of the Whiz in most cases, but I’ve been to Philadelphia and have had an authentic cheesesteak from one among the foremost famous places around, and that i chose provolone and that i chose poorly. Just a minimum of have some Cheese Whiz around so you’ll compare, and let me know what you think that is best.
Provolone remains an excellent option though, and since my family are largely also not Cheese Whiz fans, that’s why you see it pictured here.
Truth be told, you’ll use any quite cheese that features a good melt thereto and you’ll do exactly fine. The purists have some extent if the purpose is to form it exactly as they are doing at Geno’s or any of the opposite famous cheesesteak joints, but the foremost important thing is to enjoy it the way you wish it.
blackstone philly cheesesteak
- 3 pounds thinly sliced ribeye
- 1 tablespoon oil
- provolone or american cheese
- pepper and onion
- Preheat your gas griddle over medium heat until it is preheated. Butter your buns and give them a quick toast. On one half of the griddle, put down some butter and the onions and peppers if you are going that direction, and on the other half throw down some oil.
- Let it preheat, but not quite smoking, and then put the beef on. Salt and pepper the beef according to your preferences, and more around continuously with large metal spatulas, Top with cheese, cover with a dome and turn OFF the griddle. The residual heat will melt the cheese. Load up your buns with cheese-covered ribeye, top with any peppers and onions that you want.