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I gave my husband a 36″ Blackstone Griddle as his anniversary/Father’s Day gift from us a few weeks ago. Ladies, buy your husband one! It was basically a gift to me. He offers to cook almost every day that it isn’t raining and he makes good food!
In the height of the COVID19 panic, I stocked up on Steak-umms. Yep! Cheap ol’ Philly steaks! Simply because they were one of the only meats that my Walmart had available. In the interest of using up what I bought, I put them on the menu a couple of weeks ago. My intention was to make them the way we had them growing up: on toast with cheese and ketchup! A true 90’s delicacy! Michael had other plans…
In comes our fancy griddle! He whipped these up and they were SO good! Like I’m serious, you couldn’t even tell we weren’t eating at some fancy restaurant. And it was a bargain meal that cost less than $10 to feed our whole family! I am a huge fan of cheap meeting delicious! Read on to get all the deets on how to make these for yourself! And if you don’t have a Blackstone, go ahead and order you one! You will not be sorry. We haven’t missed our traditional grill for one second!
Philly cheesesteaks on the Blackstone Griddle- The Cheap Way
- 10 pack of Steak-Umms
- 2 Green Bell Peppers, seeded and diced
- Worcestershire sauce
- Garlic powder to taste
- Onion Powder to taste (it would be extra yummy to do a white onion, we just didn’t have one! If you do that, dice it and add it in with the green peppers. You could go crazy here: Red peppers, sliced mushrooms, etc)
- Good quality Hoagie rolls
- Sliced Provolone Cheese
- Preheat your griddle on medium heat.
- Put a drizzle of olive oil down, and then sautée your veggies until tender. Add a spritz of Worcestershire sauce here for flavor if you want!
- Once your veggies are cooked, slide them over to a “warm” burner.
- Break up your Steak-umms and cook them thoroughly in a drizzle of oil. Add a heavy pour of Worcestershire sauce and your spices to them as they cook.
- While the meat is cooking, heat a pat of butter. Slice open your hoagie rolls and place them insides-down on the butter to toast them.
- Add the vegetables back to the cooked meat and stir well.
- Divide the meat/veggie mixture between your rolls and top with two slices or provolone cheese (or whatever tickles your fancy! There’s no such thing as too much cheese!)
We have eaten these twice now, and I think I may just make them a regular! It’s been so nice living in our outdoor spaces with all of this nice weather, and we are loving our new outdoor kitchen staple!