Cheesesteak Sloppy Joes

Directions

1. 1

   Dice the onion and green bell pepper, slice the mushrooms if needed, and preheat your Blackstone griddle to low heat.

2. 2

   Add the bacon fat to the griddle, then cook the onion, bell pepper, and mushrooms for 3–4 minutes, stirring occasionally, until the mushrooms release moisture; lightly season the vegetables and move them to a cooler side of the griddle.

3. 3

   In a bowl, whisk together the beef broth, Worcestershire sauce, and cornstarch, adding beef bouillon powder if using, and set the sauce aside.

4. 4

   Spread butter on the buns and toast them on the griddle until golden brown, then remove and set aside.

5. 5

   Increase the griddle heat to medium-high, add the avocado oil, and spread the shaved ribeye in an even layer; season with steak seasoning, sear for 1–2 minutes, then flip and chop with spatulas until fully cooked.

6. 6

   Add the sautéed vegetables back to the cooked beef, mix well, pour the prepared sauce over the mixture, and stir until it thickens into a rich gravy.

7. 7

   Lay the provolone and white American cheese over the beef and vegetable mixture, allow it to melt, and fold it into the mixture until everything is combined and creamy.

8. 8

   Spread mayonnaise on the toasted buns, load them with the cheesy beef mixture, and top with pickled jalapeños if desired.