Preheat your griddle to low to medium heat. Slice the onion and red bell pepper, then add 1 teaspoon of oil to the griddle. Sauté the vegetables and season them with 1 teaspoon of Blackstone Essentials Blend. For faster cooking, you can add a splash of water. Let the veggies cook for about 3–4 minutes, then move them to a cooler area of the griddle, such as the edges or front.
Next, lightly toast the bagels in the center of the griddle until golden and set them aside. Turn the middle burners up to medium-high or high heat and add the shaved ribeye to the hot zone. Let it sear for 30 seconds without moving it, then flip to brown the other side. Season the meat with the remaining Blackstone Essentials Blend and the Blackstone Blackened Steak seasoning.
Chop the ribeye into small pieces and divide it into four equal piles. Mix the sautéed vegetables into each pile, followed by a generous portion of white American cheese. Stir each pile to melt the cheese and fully combine the flavors.
Spread mayonnaise on the bagel halves. Press each bagel bottom onto a pile of meat and cheese, lift it from the griddle, and top it with the matching bagel top.
Serve the sandwiches immediately while hot and enjoy!
Preheat your griddle to low to medium heat. Slice the onion and red bell pepper, then add 1 teaspoon of oil to the griddle. Sauté the vegetables and season them with 1 teaspoon of Blackstone Essentials Blend. For faster cooking, you can add a splash of water. Let the veggies cook for about 3–4 minutes, then move them to a cooler area of the griddle, such as the edges or front.
Next, lightly toast the bagels in the center of the griddle until golden and set them aside. Turn the middle burners up to medium-high or high heat and add the shaved ribeye to the hot zone. Let it sear for 30 seconds without moving it, then flip to brown the other side. Season the meat with the remaining Blackstone Essentials Blend and the Blackstone Blackened Steak seasoning.
Chop the ribeye into small pieces and divide it into four equal piles. Mix the sautéed vegetables into each pile, followed by a generous portion of white American cheese. Stir each pile to melt the cheese and fully combine the flavors.
Spread mayonnaise on the bagel halves. Press each bagel bottom onto a pile of meat and cheese, lift it from the griddle, and top it with the matching bagel top.
Serve the sandwiches immediately while hot and enjoy!
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