Philly Cheesesteak – Blackstone Products (MX)

Ingredients

• 2 pounds thinly sliced beef (Rib-eye, roast, sirloin, tri-tip roast, rump roast or flank steak)’
• 1 yellow onion, cut into ¼-inch slices
• 1 green bell pepper, cut into ¼-inch slices
• 1 red bell pepper, cut into ¼-inch slices
• 1 teaspoon garlic powder, divided
• 2 tablespoons unsalted butter, divided
• 3 tablespoons red wine or apple cider vinegar
• 12-18 slices provolone cheese
• 1 jar Cheez Wiz
• 6 hoagie rolls, split
• Vegetable oil, for the griddle
• When the meat is cooked, divide it evenly on the griddle into 6 portions. Turn the heat down to medium.
• Add a few tablespoons of Cheese Whiz to each pile of meat, then top with the cooked pepper-onion blend. Add 2-3 slices of provolone cheese to each sandwich portion.
• Split your hoagie rolls and toast them on the griddle.
• Use a basting dome to melt the provolone. Once the cheese is melted, place each pile of meat onto a toasted hoagie roll and serve hot.