Welcome to Amy’s Grill! Today’s specials are: homemade sausage and bell pepper potato hash; eggs over easy with bacon and buttery pancakes; double decker cheeseburger with caramelized onions, served with crispy smashed red potatoes; and last, but not least, sizzling chicken fajitas. Now that I have your taste buds salivating for more, all of these mouthwatering dishes, plus many more, can be cooked using Bull’s Commercial Griddle Cart. It is the perfect addition that will have you cooking in your backyard, outdoor kitchen year round!
I grew up with a commercial griddle in our family kitchen. My mom’s breakfasts had all my childhood friends asking for a sleepover, anticipating what she would make us for breakfast on the hot griddle! As a young adult, a griddle has definitely been one of the “wish list” items I would love to have in my own kitchen and home. Bull has made this wish come true, giving my outdoor kitchen versatility and endless culinary adventures to enjoy with their one of a kind griddle cart. The cast iron chromium plated griddle and 45,000 BTU’s makes this commercial griddle cart one of the bests amongst its competitors and a must have!
The smell of sautéed onions, garlic, and bell peppers is one of the best aromas around, hands down. Add sizzling, thinly sliced beef and melted cheese along with a soft hoagie roll to the onion mix, and we have this week’s recipe – the Philly cheesesteak sandwich. Paired with an ice-cold beer, this is a perfect game day sandwich to offer your crazed, World Series baseball fans and football fanatics. This recipe is great for tailgating too – a grab and go sandwich, easy to eat with your hands, while visiting with friends and family.
- I have created my own griddle accessory kit to make cooking and clean-up easy and accessible alongside my cart. My kit includes: Bull’s Hardwood Long Handle Spatula, a bench/chop scraper (great for removing residual and cleaning the flat top), clean towels, Bull Steak and Burger Rub, and two clear squeeze bottles (one filled with olive oil, and the other with water).
- Try placing the ribeye in the freezer for 45 minutes before slicing. The meat firms up without freezing, and the firm texture of the meat allows for a super thin slice, which is desired for cheesesteak sandwiches.
- 4 hoagie rolls, soft, cut ¾ way, local bakery preferred
- 2.5 pounds ribeye steak, sliced as thin as possible
- 12 slices provolone cheese, thinly sliced, 3 slices per sandwich
- 4 tablespoons olive oil
- 2 large yellow onion, thinly sliced/julienned
- 1 green bell pepper, cleaned, thinly sliced/julienned
- 1 red bell pepper, cleaned, thinly sliced/julienned
- 1 yellow bell pepper, cleaned, thinly sliced, julienned
- Kosher salt and freshly ground pepper, to taste
- *Mayonnaise for sandwich (optional)
- Turn the griddle on to high. Make sure to have your griddle accessory kit ready and staged.
- Add 2 tablespoons oil and onions and bell peppers. Sauté for 6-8 minutes, stirring occasionally until soft. Salt and pepper, to taste.
- Push the mix off to the side of the griddle, making room to cook the meat.
- Take the bench scraper and clean surface of griddle, removing any residual.
- Add 2 tablespoons olive oil and the thinly sliced beef. Sauté the meat on one side for about one minute. Salt and pepper, to taste.
- Flip the meat over and cook until the meat is no longer pink, about one more minute.
- Using the spatula and bench scraper, miix the meat with the onion mix, and form 4 rows with spatula, one for each sandwich. Taste the mix, and if needed salt and pepper.
- Top each row with 3 slices of cheese per row/sandwich. Turn the heat off and close the lid for a minute to allow the cheese to melt.
- To plate, using the spatula, scoop the meat and onion mix and carefully place on top of the soft hoagie roll. If you like, add some mayonnaise to your sandwich before you add the meat. Enjoy
♥ Chef Amy