Cheese Steak Grilled Cheese with Au Jus

Directions

1. Preheat your Blackstone griddle with one zone on high heat and the other on low. Place a saucepan on the low-heat zone, near the edge with the handle facing out. Add 2 tbsp of butter, the rosemary sprig, and smashed garlic cloves to the saucepan.

2. Once the butter melts, stir in 1 tbsp of flour until smooth. Gradually add 1/4 cup of beef broth, stirring until smooth. Then, stir in 1-2 tbsp of Worcestershire sauce and 2-3 tbsp of red wine. Reduce the heat to low, season with 1 tbsp of Blackstone Steakhouse seasoning, and cook until the mixture thickens. Once thickened, remove the saucepan from the heat and set it aside.

3. On the high-heat zone of your griddle, add a little olive oil or neutral oil and place the shaved ribeye on the griddle. Chop and break up the ribeye as it cooks to ensure even caramelization. Season with Blackstone Steakhouse seasoning, or with salt and pepper if preferred. Toss the beef occasionally to cook evenly.

4. Next to the beef, add more oil to the griddle and cook the diced bell pepper and onion. Season with salt and pepper, allowing them to cook down until soft. Mix in the shredded cheddar cheese and allow it to melt. At this point, reduce the heat to medium-low.

5. Place 4 slices of sourdough bread on the griddle near the vegetables, toasting one side. Once toasted, flip the bread over and add 2 slices of provolone cheese to each slice. On two of the slices, add a portion of the beef mixture, then top with another slice of bread, cheese side down. Press down on the sandwiches to allow the provolone to melt.

6. To serve, slice each sandwich in half and serve with a small bowl of the au jus on the side. Enjoy!