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Rated 5.0 stars by 2 users
4
15 minutes
20 minutes
Packed with shaved ribeye, poblano peppers, melty cheese, and a smoky chipotle mayo.
Author:Blackstone Betty
2 lbs shaved ribeye steak
2 poblano peppers, chopped
1 large onion, chopped
3 tbsp oil (avocado or vegetable)
Salt and pepper, to taste
Blackstone Hatch Chili & Cheddar Seasoning (plus more for finishing)
4 seeded Italian rolls
Chipotle Mayo
1 cup mayonnaise
4–5 chipotle peppers in adobo
2 tbsp adobo sauce (from the can)
2 tbsp fresh lime juice
Pinch of salt
Toppings
Fresh pico de gallo
Preheat your Blackstone griddle to medium-high heat.
Make the chipotle mayo by blending mayonnaise, chipotle peppers, adobo sauce, lime juice, and a pinch of salt until smooth and creamy. Set aside.
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.
Add the shaved ribeye directly onto the griddle. Chop and break it apart with your spatulas as it cooks.
Season the meat with salt, pepper, and a generous amount of Blackstone Hatch Chili & Cheddar Seasoning.
Mix the cooked peppers and onions back into the meat. Divide the mixture into 4 equal portions.
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.
Using a spatula, scoop each portion of meat while holding the roll and flip to form the sandwich.
Top with fresh pico de gallo and finish with a light sprinkle of Hatch Chili & Cheddar Seasoning. Serve hot.
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