In honor of National Cheesesteak Day, we’re participating in the #freethecheesesteak party with Blackstone! They tasked us to create the ultimate cheesesteak, inspired by our home state – Washington. The result is this melty, chessy, buttery Blackstone Seattle Cheesesteak.
Seattle Cheesesteak Recipe
Having grown up in Northern Minnesota, the Pacific Northwest was a brand new adventure for me when we moved out here way back in 2006. Tides and whales and trees taller than any building in the city I grew up in, in almost everyone’s backyard, and ALL of the fresh, delicious seafood you could possibly want.
When we were tasked with creating the ultimate Washington-inspired cheesesteak, I knew immediately what protein I wanted to feature.
Dungeness crab is easily one of my favorite bites that exists. The sweet, briny crab meat is easy to love, and was a perfect fit for a unique, Seattle Cheesesteak.
More great Blackstone Recipes await!
Blackstone Seattle Cheesesteak shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- black pepper
- Old Bay seasoning
- bell peppers, sliced
- white or yellow onion
- olive oil
- parmesan cheese
- hoagie rolls
- Dungeness crab meat
- cheddar cheese
Make our Smoked Hot Crab Dip with Dungeness too!
How to make a Crab Melt Cheesesteak on the Blackstone
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Preheat your griddle
Medium heat is the goal. Preheat for at least 10-15 minutes!
Pick your crab. Try not to eat too much while you are picking. Slice, oil, and season all the vegetables. Mix together the mayo, parmesan, and pepper.
Saute the vegetables for about 5 minutes. Toast your hoagie rolls. Put some butter down and put the crab on top. Cook. Put some of the parmesan mixture on top along with a slice of cheese and cover until melted.
Take the hoagie, shovel some of the melty, cheesy, crab mix on top along with some of those onions and pepper and enjoy!
Our Dungeness Crab Cakes are pretty amazing too.
Seattle Cheesesteak FAQ
This is best eaten fresh and hot, so aim to not have any leftover. If you wind up with some anyway, ideally you’ll want to store the ingredients separately (no crab mix on bread, overnight, for example.) Store them in an air-tight container for 1-2 days max.
An air fryer or oven would be best for reheating these. You can also throw them back on the griddle in a pinch!
Any kind of crab that’s real crab will work for this! Snow, king, blue, whatever. If it is crab, it’ll be delicious.
Serve this with a crisp green Greek Salad!
More great recipes to love!
- Smoked Cream Cheese
- Smoked Ham
- Traeger Funeral Potatoes
- Prime Rib Roast
- Smoked Beef Tenderloin
- Smoked Baked Potato
- Homemade Sour Mix
- Smoked Over the Top Chili
- Traeger New York Steak
FREE THE CHEESESTEAK!!
Find out more about Blackstone’s quest to free the cheesesteak from its bonds here on their Free The Cheesesteak page! You can see the other participants, join some fantastic Griddle groups, and also download the free cheesesteak ebook featuring this recipe, too.
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 teaspoon Old Bay seasoning, divided
- 2 bell peppers, sliced
- 1 medium white or yellow onion, sliced
- 1 teaspoon olive oil
- 1/2 cup mayonnaise
- 1/4 shredded parmesan cheese
- 4 fresh hoagie rolls
- 8 tablespoons butter, divided
- 1 pound Dungeness crab meat
- 4 ounces aged cheddar cheese
Preheat your griddle over medium heat.
Place your vegetables into a bowl and drizzle in the olive oil. Season the oiled vegetables with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon Old Bay seasoning.
In a small bowl mix the mayonnaise, parmesan cheese, and 1/4 teaspoon black pepper. Set aside.
Sauté the vegetables on the griddle, stirring occasionally.
While the vegetables sauté, split your hoagie buns down the middle. Butter the inside with 1 tablespoon of butter (approximately) per hoagie roll, and place on the griddle top to toast. After they are toasted and golden brown, pull them from the griddle and set aside.
When your vegetables have been on the grill for about five minutes, add your butter to another part of the griddle and lay all of your crab meat on top.
Spread the crab out flat onto the griddle, so that it is about 1-inch thick. Sprinkle the crab with 1/2 teaspoon salt.
Separate the crab meat into four distinct piles of about 4 ounces each, and the general length and with of the hoagie roll. 6” is ideal length for most rolls. Spoon out two tablespoons of the mayonnaise and parmesan mix onto each pile.
Place a nice slice of the cheddar cheese on top of the mayo/parmesan mix, and cover the crab and cheese until the cheddar cheese has melted.
Add a layer of peppers and onion to the bottom of your hoagie rolls.
Place the crab on top of your vegetables on the rolls.
Sprinkle the rest of your Old Bay on top of the melted cheese. Serve hot.
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Amount Per Serving: Calories: 821Total Fat: 63gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 32gCholesterol: 222mgSodium: 1905mgCarbohydrates: 18gFiber: 2gSugar: 4gProtein: 45g
Nutrition data provided here is only an estimate.