Cubano Cheesesteak

Directions

1. Preheat your Blackstone griddle to medium-high heat.

2. Add the oil to one side of the griddle, then add the sliced onion. Season with salt and pepper and cook for 8–10 minutes, or until softened and lightly caramelized. Move the onions to a cooler area of the griddle to keep warm.

3. Add the sliced ribeye to the hot side of the griddle. Using two spatulas or a spatula and scraper, chop and toss the steak as it cooks. Season with salt and pepper to taste.

4. When the steak is nearly cooked through, mix in the caramelized onions. Top with the Cooper Sharp American cheese and allow it to melt, then fold everything together until evenly combined.

5. Spread Dijon mustard on one side of each Cuban roll and mayonnaise on the other. Divide the steak and cheese mixture evenly among the rolls.

6. Place the assembled sandwiches on the griddle. Press firmly with a grill press and toast until the bread is golden brown and crispy. Flip and repeat on the other side until crisp and heated through.

7. Slice each sandwich in half and serve immediately with dill pickle chips on the side.