Cheesesteak Ovals
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 4
- Difficulty
- Medium
Cheesy, flavor-packed cheesesteak ovals on naan.
Ingredients
- 1 lb shaved ribeye steak
- 2 tbsp olive oil or Blackstone griddle oil
- 1 small yellow onion, thinly sliced
- 1 tsp Blackstone Cheesesteak Seasoning
- ½ tsp salt
- ¼ tsp cracked black pepper
- 4 small oval naan breads
- 12 slices Cooper Sharp American cheese
- 1 cup shredded mozzarella cheese
- Ranch dressing, for dipping
- Fresh parsley, chopped (optional, for garnish)
Directions
- Preheat your Blackstone griddle to medium heat and drizzle with oil.
- Add the sliced onions to one side of the griddle. Cook, stirring occasionally, until softened and lightly caramelized. Season with a pinch of salt and pepper.
- On the other side of the griddle, add a little more oil and the shaved ribeye. Spread it out in an even layer and season with Blackstone Cheesesteak Seasoning. Cook until browned, then mix the onions into the meat.
- Place the naan breads on the griddle and lightly toast one side. Flip them over.
- Top each naan with 3–4 slices of Cooper Sharp cheese, then evenly add the ribeye and onion mixture.
- Sprinkle shredded mozzarella over the top. Cover with a dome and cook for 1–2 minutes, until the cheese is melted and the naan edges are lightly crispy.
- Remove from the griddle, garnish with parsley if desired, and serve hot with ranch dressing for dipping.
- Optional: Spread a thin layer of ranch on the naan before adding the cheese for extra flavor.