Blackstone Pesto Goat Cheese Steak Sandwiches
I took my husband’s favorite ingredients and made him a legendary meal on the griddle with these Blackstone Pesto Goat Cheese Steak Sandwiches.
Technically most of these are his favorites… steak, my homemade basil pesto, spicy cheese… but I added goat cheese in the mix because it’s MY favorite and he loves ME 😉
How to make Blackstone Pesto Goat Cheese Steak Sandwiches
I even put him to work to help season the strip steak.
Both sides get kosher salt, pepper, and steak seasoning of choice.
Preheat your Blackstone or flat top griddle to medium-high to get a nice sear on the steak.
Add cooking oil of choice first and then the seasoned steak.
Flip after 3 to 4 minutes using tongs.
And cook another 3 to 4 minutes on the other side for a medium-rare to medium doneness.
Remove the steak to let it rest for at least 5 minutes before slicing.
I turned my griddle off while the steak rested, then turned it back on over medium-low heat to toast 4 ciabatta rolls.
My husband sliced the steak while I spread some goat cheese on the bottom of each roll.
Then we added the sliced steak, pesto, pepper jack cheese, and top ciabatta bun.
Finally, back onto the griddle under a melting dome or griddle lid until the cheese is melted.
We were pretty proud of this masterpiece that we created on the Blackstone griddle together!
Slice and serve Blackstone Pesto Goat Cheese Steak Sandwiches right away, and with lots of napkins 😉
If you like Blackstone Pesto Goat Cheese Steak Sandwiches, you might also like these griddle recipes…
Blackstone Chicken Bacon Ranch Tacos
Blackstone Cheesesteak Loaded Potatoes
Blackstone Parmesan Pesto Shrimp Toast
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Blackstone Pesto Goat Cheese Steak Sandwiches
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- 1 pound strip steak
- kosher salt, pepper, steak seasoning blend of choice
- cooking oil of choice
- 4 ciabatta rolls sliced in half
- 4 ounces spreadable goat cheese
- 4 ounces pesto
- 4 slices cheese of choice (I used pepper jack)
Instructions
- Season the steak on both sides with kosher salt, pepper, and steak seasoning.
- Preheat griddle to medium-high. Add cooking oil of choice and the steak. Cook 3 to 4 minutes per side for medium rare to medium. Remove steak to let rest for 5 minutes (I turned my griddle off while the steak rested).
- Set griddle to medium-low when steak is done resting. Add more cooking oil and place the ciabatta rolls, cut side down, for a minute or two until toasted how you prefer. While rolls are on the griddle, slice steak against the grain.
- Assemble sandwiches with goat cheese spread on the bottom ciabatta roll, add some slices of steak, spoon pesto over the steak, add a slice of cheese, and top ciabatta roll.
- Place the assembled sandwiches back on the medium-low griddle. Cover with a melting dome until cheese is melted. Slice and serve.
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