Blackstone Balsamic Steak Sandwiches
Blackstone Balsamic Steak Sandwiches is a simple griddle recipe with Ribeye on ciabatta rolls with balsamic glaze and horseradish sauce!
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.