Blackstone Cherry Pepper Steak Sandwiches
My husband saw a restaurant picture online that grabbed his interest so I had to recreate it, that’s the inspiration behind Blackstone Cherry Pepper Steak Sandwiches.
I got this shaved ribeye from our local butcher, KC Meats (if you are local GO THERE 🙂 ), it was seriously amazing.
How to make Blackstone Cherry Pepper Steak Sandwiches
Had to represent my buddy from Cooking with the Schmidt as I started the shaved ribeye on the Blackstone griddle over medium heat in some cooking oil.
Season the steak with kosher salt, pepper, steak seasoning, and Worcestershire sauce.
Cook for a few minutes and also toast your sliced ciabatta rolls on the griddle.
Divide the steak into 4 piles, ya know… for the 4 sandwiches.
Top with some sliced cherry peppers and a slice of provolone cheese.
I also drizzled balsamic glaze on mine.
Add some garlic aioli or horseradish sauce on the bottom buns and then the steak.
My husband was thrilled with how these Blackstone Cherry Pepper Steak Sandwiches turned out!
This was our first experience with cherry peppers and I cannot wait to come up with other ways to enjoy them 🙂
If you like Blackstone Cherry Pepper Steak Sandwiches, you might also like these recipes…
Blackstone Harissa Chicken Burgers
Blackstone Lazy Beef Enchiladas
Ohhhh and Blackstone Cheesesteak Loaded Potatoes
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Blackstone Cherry Pepper Steak Sandwiches
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- cooking oil of choice
- 1 to 1 1/2 pounds shaved or thin sliced steak
- 1 to 2 tablespoons Worcestershire sauce
- kosher salt, pepper, steak seasoning
- sliced cherry peppers (as many as your heart desires)
- balsamic glaze (optional)
- 4 slices provolone cheese (or cheese of choice)
- 4 ciabatta rolls sliced in half
- garlic aioli or horseradish sauce
Instructions
- Preheat your griddle to medium heat. Add cooking oil of choice, steak, Worcestershire sauce, kosher salt, pepper, and steak seasoning.
- Cook 6 to 7 minutes, mixing a few times. Divide the steak on the griddle into 4 piles. Top each pile with the cherry peppers, balsamic glaze (if using), and a slice of provolone cheese.
- While cheese melts, place the ciabatta rolls, cut side down with a little more cooking oil on the griddle until toasted how you prefer.
- Drizzle garlic aioli or horseradish sauce to bottom buns, add a pile of steak and cheese to each, and top bun.
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