Cheesesteak Smashburger | Epic Blackstone Griddle Sandwich

Form ground beef into balls weighing 4 to 5 oz each.

Place the beef balls on the griddle.

Chop thinly shaved ribeye on the griddle at medium-high heat until desired consistency is reached.

Season the ribeye with a spice blend.

Rough chop onions and place them on the griddle, seasoning them as well.

Mix the chopped ribeye with the onions on the griddle to combine flavors.

Place the burger balls on the griddle and use the 'Simon's flip' technique to smash them down.

Cook the patties until the Maillard reaction occurs, creating a crisp exterior.

Add Cooper Sharp American cheese on top of the patties to melt.

Toast the outside of the buns on the griddle until crispy.

Cook down peppers and mushrooms on the griddle, seasoning them as desired.

Mix the steak and onion mixture with more Cooper Sharp cheese until gooey.

Assemble the sandwich starting with a thin layer of cheese whiz, then add the first burger patty, followed by the cheese steak mixture, another burger patty, more cheese steak mixture, and finally the cooked peppers and mushrooms.

Equipment Needed

Spice Level:

Allergens