Ingredients:

  • 1.5 lbs Ribeye Roast, thinly shaved
  • 2 tbsp high-smoke point oil
  • 1 tsp coarse sea salt
  • 1 tsp freshly cracked black pepper
  • 2 large yellow onions, thinly sliced
  • 1 green bell pepper, sliced into strips
  • 4 oz white button mushrooms, sliced
  • 8 slices Cooper Sharp American cheese
  • 4 authentic hoagie rolls
  • 3 tbsp unsalted butter, softened
  • 1/2 tsp garlic powder

Instructions:

  1. Place the ribeye roast in the freezer for 20 minutes until firm, then slice against the grain into paper-thin shavings.
  2. Preheat your Blackstone griddle to high heat and apply the high-smoke point oil across the surface.
  3. Spread the sliced onions, bell peppers, and mushrooms on one side of the griddle. Cook until softened and slightly charred.
  4. Place the shaved ribeye on the hottest part of the griddle. Season with sea salt and black pepper, using metal spatulas to chop and toss the meat until mahogany-edged and fully cooked.
  5. Mix the cooked vegetables into the beef and divide the mixture into four long mounds roughly the size of your hoagie rolls.
  6. Lay two slices of cheese over each mound. Add a squirt of water to the griddle nearby and cover with a melting dome to flash-melt the cheese.
  7. Combine the softened butter and garlic powder. Spread onto the interior of the hoagie rolls and toast them face-down on the griddle until golden brown.
  8. Place the toasted rolls over the cheese-covered meat mounds and use a spatula to scoop the filling into the sandwich.