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4
15 minutes
15 minutes
Cheesy, flavor-packed cheesesteak ovals on naan.
Author:Blackstone Betty
1 lb shaved ribeye steak
2 tbsp olive oil or Blackstone griddle oil
1 small yellow onion, thinly sliced
1 tsp Blackstone Cheesesteak Seasoning
½ tsp salt
¼ tsp cracked black pepper
4 small oval naan breads
12 slices Cooper Sharp American cheese
1 cup shredded mozzarella cheese
Ranch dressing, for dipping
Fresh parsley, chopped (optional, for garnish)
Preheat your Blackstone griddle to medium heat and drizzle with oil.
Add the sliced onions to one side of the griddle. Cook, stirring occasionally, until softened and lightly caramelized. Season with a pinch of salt and pepper.
On the other side of the griddle, add a little more oil and the shaved ribeye. Spread it out in an even layer and season with Blackstone Cheesesteak Seasoning. Cook until browned, then mix the onions into the meat.
Place the naan breads on the griddle and lightly toast one side. Flip them over.
Top each naan with 3–4 slices of Cooper Sharp cheese, then evenly add the ribeye and onion mixture.
Sprinkle shredded mozzarella over the top. Cover with a dome and cook for 1–2 minutes, until the cheese is melted and the naan edges are lightly crispy.
Remove from the griddle, garnish with parsley if desired, and serve hot with ranch dressing for dipping.
Optional: Spread a thin layer of ranch on the naan before adding the cheese for extra flavor.
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