If you’re a fan of cheesesteaks, you’re gonna love this one. We’re taking it up a notch with bavette steak cooked on a Ninja Woodfire and melty gouda cheese. It’s the perfect comfort food, whether you’re cooking for friends or indulging in some solo eats.
. . . let’s do this!
The Ingredients – Enough for 4 hungry people (we’ll be cooking one at a time)
First let’s make sure we’ve got everything we need:
- 900g – 1.1kg bavette steak
- 2 large onions – Thinly sliced
- 2 green bell peppers – Thinly sliced
- 8 slices of ‘plastic cheese’
- 12 slices of Gouda cheese
- 4 large ciabatta rolls
- 2 tbsp vegetable oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- Worcestershire sauce – Optional
The Steak
Freeze the bavette steak for 30 minutes to make it easier to slice it thinly against the grain.
Slicing against the grain will result in more tender and juicy slices of meat.
Season the sliced steak with salt, black pepper, garlic powder, and paprika and let it sit at room temperature for 30 minutes before grilling.
Firing up the Woodfire
We’ll be mostly using open-lid cooking on the Ninja Woodfire grill today.
First, place the Grill Flat Plate in the Woodfire and close the lid. Select the “GRILL” function and set to high for 20 minutes to preheat the grill.
Full Disclaimer: I don’t have the official grill flat plate . . . I’m using the one from my Ninja Foodi MAX Pro Health Grill.
The Rolls
Whilst the grill is preheating let’s toast the rolls.
Note: Toasting the rolls improves the texture and taste of the bread and helps to prevent the bread from absorbing moisture and becoming soggy.
Add a small amount of butter to the flat plate and then place the sliced rolls on top to toast. Keep an eye on things . . . making sure not to burn them.
Onions & Peppers
Add 1 tablespoon of vegetable oil to the flat plate and add the onions. Cook until they are soft and have a nice char, about 5-7 minutes.
Add the sliced bell peppers to the griddle plate and continue cooking until they are tender and slightly charred, about 5-7 minutes.
Note: For an extra kick of flavour I like to add a splash of Worcestershire sauce whilst I’m cooking the onions and peppers.
Once the onions and peppers are nearly cooked move them to one side to create some space for the steak.
Cooking the Steak
Place enough of the seasoned sliced steak for 1 on the flat plate and cook for 2-3 minutes per side . . . or until it’s cooked to your desired level of doneness.
As you are cooking the steak add 2 slices of plastic cheese into the mix and combine.
Building the Sandwich
When the steak is fully cooked, spread it out to cover an area roughly the width of an opened roll and spoon the onions and peppers down the centre. Add three slices of Gouda cheese on top of the onions and peppers.
Next, open up one of the bread rolls and place it on top of the cheese. Close the lid of the Woodfire and allow a few minutes for those flavours to meld and the cheese to melt.
When the cheese is melted and the flavours have melded together, use a large spatula to flip the cheesesteaks over and place them on plates.
The Final Result
