Ninja Woodfire Bavette Cheesesteak

Love cheesesteaks? This recipe is here to take your cravings to the next level. Featuring tender bavette steak cooked on a Ninja Woodfire grill, topped with melty gouda, and paired with perfectly grilled onions and peppers, this is comfort food done right. Whether it’s a gathering with mates or a well-deserved treat for yourself, this recipe promises bold flavours and happy bellies. Time to fire up that Woodfire grill and dig into the ultimate sandwich experience!

Ninja Woodfire Bavette Cheesesteak

Beef

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Prep Time 1 hr Cook Time 40 mins Total Time 1 hr 40 mins

Difficulty: Intermediate Cooking Temp: 210  C Servings: 4 Estimated Cost: £ 25 Calories: Approximately 850 per serving Best Season: Suitable throughout the year

Author: Lee - Smoke & Sear Cooking Method: Grilling, Ninja Woodfire Grill Cuisine: American BBQ Courses: Brunch, Dinner, Lunch Recipe Keys: Family Friendly Party Pleaser Smoke & Sear Fav.

Ingredients

Scale

1/2x 1x 2x 3x

• 900 Grams Bavette steak (Freeze for 30 mins for easier slicing)

• 2 Large Onions (Thinly sliced)

• 2 Green bell peppers (Thinly sliced)

• 8 Slices Processed cheese

• 12 Slices Gouda cheese

• 4 Large Ciabatta rolls

• 2 Tbsp Vegetable oil

• 1 Tsp Salt

• 1 Tsp Black pepper

• 1 Tsp Garlic powder

• 1 Tsp Paprika

• Splash - Worcestershire sauce (Optional, for onions and peppers)

Instructions

1. Prepare the Steak:

   • Freeze the bavette steak for 30 minutes to ease slicing.
   • Slice thinly against the grain for tenderness.
   • Season with salt, black pepper, garlic powder, and paprika. Let it rest at room temperature for 30 minutes.
   

2. Fire Up the Ninja Woodfire Grill:

   • Insert the Grill Flat Plate (or equivalent accessory).
   • Preheat using the “Grill” function on high for 20 minutes with the lid closed.
   

3. Toast the Rolls:

   • Spread a thin layer of butter on the sliced rolls.
   • Place them on the flat plate to toast until golden. Set aside.
   

4. Cook the Onions and Peppers:

   • Add 1 tbsp of vegetable oil to the grill plate.
   • Sauté the onions for 5-7 minutes until soft with a charred edge.
   • Add the peppers and cook for another 5-7 minutes. Optionally, splash some Worcestershire sauce for an extra hit of flavour.
   • Move to the side of the plate to make space for the steak.
   

5. Cook the Steak:

   • Cook portions of the sliced steak (enough for one sandwich at a time) on the flat plate for 2-3 minutes per side.
   • Mix in 2 slices of processed cheese while grilling and allow it to melt into the steak.
   

6. Assemble the Cheesesteak:

   • Layer cooked steak onto the toasted roll base.
   • Top with onions, peppers, and 3 slices of Gouda.
   • Close the roll and place it back on the grill. Close the lid briefly to allow the cheese to melt and flavours to meld.
   

7. Serve and Enjoy:

   • Use a large spatula to transfer the assembled cheesesteak to a plate.
   • Repeat for the remaining portions.
   

Equipment

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Note

Cooking Hack: If you’re short on time, you can slice the steak ahead and store it in the fridge, seasoned and ready to go.

Alternative Cheese: Try provolone or cheddar for a twist.

Serving Suggestion: Pair with fries or a fresh salad for a complete meal.

Keywords: bavette cheesesteak, Ninja Woodfire grill, gouda cheesesteak, grilled steak sandwich, BBQ steak sandwich