Blackstone Cheesesteak Loaded Potatoes
Blackstone Cheesesteak Loaded Potatoes has all the goodness of cheesesteaks on the flat top griddle but served on a potato topped with cheese!
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- cooking oil of choice
- 1 onion sliced
- 3 jalapeno peppers seeds removed and sliced
- kosher salt, pepper
- 1 pound shaved steak
- 4 cloves garlic
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Blackstone Cheesesteak seasoning blend
- 4 baked potatoes (see note section below for baking directions)
- 1 1/4 cups nacho cheese sauce (I used jalapeno cheddar cheese sauce) warmed
Instructions
- Preheat griddle to medium. Add cooking oil, onions, sliced jalapenos, kosher salt, and pepper. Cook 4 to 5 minutes, mixing a few times.
- Add steak, garlic, Worcestershire sauce, Cheesesteak seasoning, and more kosher salt and pepper. Cook 4 to 5 more minutes, mixing a few times and use spatulas to break apart the shaved steak.
- Put each potato on a plate. Cut down the center, open potatoes, and use a fork or your griddle scraper to mash and flatten them. Top each with the cheesesteak mixture and nacho cheese sauce.
Notes
Baked Potatoes: Rub 4 Russet potatoes with olive oil and season with plenty of kosher salt. Place on a lined baking sheet. Bake in a 400-degree oven for 45 minutes to 1 hour, depending on potato size.