Blackstone Balsamic Steak Sandwiches
A “simple sliced steak hoagy” was the dinner request of my husband, so I created this easy griddle recipe for Blackstone Balsamic Steak Sandwiches.
His favorite steak is a Ribeye, so that’s what I started with.
Ciabatta rolls seemed sturdy enough to hold all that yummy steak.
Havarti cheese always melts beautifully, and a combo of balsamic glaze and horseradish sauce was just speaking to me.
How to make Blackstone Balsamic Steak Sandwiches
First season your Ribeye or steak of choice with kosher salt, pepper, and a steak seasoning blend.
This is a pound of steak, so it will equal 4 ounces of steak per sandwich.
Preheat the Blackstone or flat top griddle to medium heat.
Add some cooking oil of choice and the seasoned steak.
Cook the steak for 3 to 4 minutes per side for a doneness of medium rare to medium.
Remove the steak, turn the griddle off, and let the steak rest for 6 to 8 minutes.
Then slice the steak.
Turn your Blackstone back on over medium heat.
Add little more cooking oil and place 4 ciabatta rolls, cut side down.
And 4 piles of the sliced steak.
I tried to aim for the piles to be similar in size to the ciabatta rolls.
Drizzle some of the balsamic glaze over each pile of steak.
And 2 slices of Havarti cheese, or really any cheese that you like.
Cover with a melting dome so the cheese melts.
The best part is the balsamic glaze that bubbles and chars on the griddle and some of the cheese that crisps right on the Blackstone.
Remove the rolls once they are toasted how you prefer.
And drizzle some horseradish sauce on the bottoms.
Pile on the steak, cheese, and any juices that are on the griddle.
You can add more balsamic glaze if preferred and also some arugula would add some color and freshness.
Add the top bun and enjoy!
Blackstone Balsamic Steak Sandwiches were so flavorful!
If you like Blackstone Balsamic Steak Sandwiches, you might also like these griddle recipes…
Blackstone Surf and Turf Loaded Potatoes
Blackstone Steak and Cheese Subs
And Blackstone Griddle Caprese Tortellini
Blackstone Garlic Steak and Mushrooms
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Blackstone Balsamic Steak Sandwiches
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- 1 pound Ribeye steak (or steak of choice)
- kosher salt, pepper, steak seasoning blend
- cooking oil of choice
- 4 ciabatta rolls sliced in half
- 2 tablespoons balsamic glaze
- 8 slices Havarti cheese (or sliced cheese of choice)
- 2 tablespoons horseradish sauce
- Optional: arugula, more balsamic glaze
Instructions
- Season both sides of the steak with kosher salt, pepper, and steak seasoning blend.
- Preheat griddle to medium. Add some cooking oil and the steak. Cook 3 to 4 minutes per side for medium rare to medium. Remove steak, turn griddle off, and let steak rest for 6 to 8 minutes.
- Slice steak and turn griddle back on set to medium heat. Add some cooking oil and place the rolls, cut side down on the Blackstone.
- Add 4 piles of sliced steak on the griddle, drizzle each pile of steak with balsamic glaze and add 2 slices of cheese to each pile. Cover steak with melting dome for cheese to melt.
- Remove rolls once toasted to your liking. Drizzle horseradish sauce on bottom ciabatta rolls. Use spatulas to transfer each pile of steak and cheese to the rolls, be sure to get any juices and crispy cheese from the griddle.
- Add arugula and/or more balsamic glaze if desired. Add top ciabatta rolls to each sandwich and serve.
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