Cheese Steaks

​

Hello Friends,

I thought I had my Blackstone cheesesteaks dialed in… until I made two simple changes that completely changed the game:

1. Lowering the temp – I used to crank the burners to get that sear. Turns out, running the griddle around 300–325°F keeps the steak juicy and lets it cook in its own fat. Less sizzle, way more flavor.
2. Wrapping in foil – After building the sandwich, I wrap it up tight. That quick steam softens the bun just enough and ties everything together. It’s a small step, but it makes a huge difference.

I walk through the full process—including how I slice the onions paper-thin without a mandolin, why I skip the oil, and how I keep the cheese from burning—in this new video.

​

Watch My Video:

​

​

Full Recipe Blog Post:

​https://www.johnnybrunet.com/cheesesteaks-on-a-blackstone/​

Trust me, these cheesesteaks are worth the few extra minutes.
And yeah, they’ve become my go-to way to celebrate something special… like bringing home a new baby!

​
​Cheers,
Johnny

P.S I just sent out an updated copy of the ebook last week. If you'be purchased the ebook check you spam folder because it could have ended up there. If you haven't purchased the ebook you can grab it here. I send out updated copies about every 2 months or when I get a few new recipes that are worth going in it.

​