Leftover Philly Cheesesteak

Directions

1. Preheat your griddle to high.

2. Generously season the steak with good-quality salt. (If you can, do this the night before and leave it uncovered in the fridge for a few hours.)

3. Tip: For easier slicing, place the steak in the freezer for 30–60 minutes. Trim off any excess fat cap now and reserve it for rendering to cook the vegetables.

4. Thinly slice the peppers and onion if you haven’t already. Frozen sliced peppers and onions also work—just adjust the cooking time as needed.

5. Add the sliced peppers and onion to the hot griddle, ideally using the rendered beef fat. Let them soften and start to caramelize.

6. Crumble the beef stock cube over the vegetables and stir to combine.

7. Thinly slice the chilled, dry-brined ribeye. Add it to the griddle near the vegetables so the two can eventually be combined.

8. Cook the steak for 3–4 minutes, or until nicely browned. Then mix the steak with the peppers and onions, letting all the juices mingle.

9. Add salt, pepper, and Worcestershire sauce. Remember, the stock cube brings saltiness, so adjust carefully.

10. Heat the hot dog buns on the side of the griddle (standing along the vertical edges works well). Keep an eye on them to prevent burning.

11. Divide the filling on the griddle into two piles slightly larger than your buns. If your cloche/basting dome fits both, even better.

12. Layer 4 slices of burger cheese over each pile, slightly overlapping in a diamond pattern. Cover with the dome for 1–2 minutes until fully melted.

13. Using two Blackstone spatulas, scoop each cheesy pile and transfer it onto the open buns. The melted cheese on top looks great—and don’t worry, it covers everything underneath.

14. Sit back and watch how fast they disappear!