Southwest Cheesesteaks

Directions

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

2. Make the chipotle mayo by blending mayonnaise, chipotle peppers, adobo sauce, lime juice, and a pinch of salt until smooth and creamy. Set aside.

3. Add oil to the griddle and cook the chopped poblano peppers and onion. Stir occasionally until softened and slightly charred, about 6–8 minutes. Move to the side of the griddle, leaving the oil behind.

4. Add the shaved ribeye directly onto the griddle. Chop and break it apart with your spatulas as it cooks.

5. Season the meat with salt, pepper, and a generous amount of Blackstone Hatch Chili & Cheddar Seasoning.

6. Mix the cooked peppers and onions back into the meat. Divide the mixture into 4 equal portions.

7. Spread chipotle mayo inside each roll. Place the rolls face-down over the meat piles and let them steam for 1–2 minutes to absorb flavor.

8. Using a spatula, scoop each portion of meat while holding the roll and flip to form the sandwich.

9. Top with fresh pico de gallo and finish with a light sprinkle of Hatch Chili & Cheddar Seasoning. Serve hot.