Dirty Martini Steak Melt on the Blackstone Griddle

If you know me, you probably know I recently learned that I love an extra dirty martini. Steak and bacon are pretty high on my list of favorite foods too, so when I needed to come up with a recipe for the Guilty Pleasures category of Blackstone's Great Griddle Off, combining all three seemed like a pretty good place to start.

And that is how the Dirty Martini Steak Melt was born.

This sandwich has thick-cut sourdough toasted right on the Blackstone, sirloin steak, crispy bacon, plenty of provolone cheese, green olives, and a creamy Dirty Martini Aioli made with even more olives and a little olive brine.

Is it over the top? Absolutely. But that's kind of the point when the category is Guilty Pleasures.

Why Make It on the Blackstone?

This is exactly the kind of meal I love making on the Blackstone because you can cook everything in one place. Start with the bacon, cook the steaks, toast the thick slices of sourdough, and then build the sandwiches right on the griddle.

I cooked my sirloin steaks, let them rest, and then sliced them before assembling the melts. That way the steak stays juicy while the cheese gets nice and melty and the sourdough gets golden and crispy.

I also made fries on the Blackstone while my steaks were resting. They're completely optional and aren't technically part of the recipe, but we're talking about guilty pleasures here. Fries seemed appropriate.

Dirty Martini Blackstone Steak Melt

Ingredients

For the Steak Melts

• 2 sirloin steaks

• Blackstone High Plains Steak Seasoning, to taste

• Blackstone Garlic Butter Seasoning, to taste

• 8 slices bacon

• 8 thick slices sourdough bread

• Mayonnaise, for spreading on the bread

• 12 slices provolone cheese

• ½ cup sliced green olives

• 4 whole green olives, for garnish

• 
  

For the Dirty Martini Aioli

• ½ cup mayonnaise

• ¼ cup green olives, finely chopped

• 1½ tablespoons olive brine

• 1 teaspoon Dijon mustard

• ½ teaspoon garlic powder

• ½ teaspoon freshly cracked black pepper

• 1 teaspoon lemon juice

  
  

Optional for Serving

• French fries

  
  

Directions

1. Cook the Bacon

Preheat the Blackstone griddle to medium heat. Cook the bacon until crispy. Remove it from the griddle and set aside.

2. Cook the Steaks

Season both sides of the sirloin steaks with Blackstone High Plains Steak Seasoning and Blackstone Garlic Butter Seasoning.

Cook the steaks on the Blackstone until they reach medium rare, or your preferred doneness. Remove them from the griddle and allow them to rest before slicing.

3. Make the Dirty Martini Aioli

While the steaks are resting, combine the mayonnaise, finely chopped green olives, olive brine, Dijon mustard, garlic powder, black pepper, and lemon juice. Mix until well combined and set aside.

If you're serving fries with your Dirty Martini Steak Melts, this is also a good time to cook them on the Blackstone.

4. Slice the Steak

Once the steaks have had time to rest, slice them against the grain into strips.

5. Start Building the Steak Melts

Cut the sourdough into thick slices. Spread mayonnaise on one side of four slices and place them mayo-side down on the Blackstone.

On each piece of sourdough, layer the ingredients in this order:

Provolone → sliced steak → sliced green olives → provolone → crispy bacon → provolone

Let everything cook until the bottom of the sourdough is golden and crispy and the provolone begins to melt.

6. Toast the Top Slices

Spread mayonnaise on one side of the remaining four slices of sourdough. Place them mayo-side down on the griddle and toast until golden brown.

7. Add the Dirty Martini Aioli

Remove the loaded sandwiches from the Blackstone and spread a generous layer of Dirty Martini Aioli over the top of each one.

Place the remaining sourdough slices on top with the golden, toasted side facing up.

8. Garnish and Serve

Finish each Dirty Martini Steak Melt with a whole green olive on a cocktail pick.

Serve immediately, with crispy fries on the side if you'd like.

Tips for the Best Dirty Martini Steak Melt

Don't skip resting the steak. Giving the sirloin a few minutes to rest before slicing helps keep all those juices in the steak instead of running out onto your cutting board.

Use thick sourdough. There's a lot happening inside this sandwich, so you want bread sturdy enough to hold the steak, bacon, olives, cheese, and aioli.

Watch your salt. Between the steak seasoning, bacon, provolone, olives, and olive brine, this sandwich already has plenty of salty ingredients. Taste your aioli before adding any additional salt.

Adjust the dirty to your liking. Love an extra-dirty martini? Add a little more olive brine to your aioli. Just add it gradually so the sauce doesn't become too thin.

Favorite Products for This Recipe

Here are a few of my go-to tools (Affiliate Links) that make cooking and serving this recipe a breeze:

• Blackstone Serving Tray - Designed to fit perfectly on the side shelf of a Blackstone griddle.

• Blackstone Spatula Set - Spatulas crafted from durable stainless steel for long-lasting use.

• Blackstone Cutting Board – Great for slicing, prepping, or serving up your sandwiches in style.

The Ultimate Guilty Pleasure Blackstone Recipe

This Dirty Martini Steak Melt ended up being exactly what I wanted for the Great Griddle Off Guilty Pleasures category. It combines three things I already love, dirty martinis, steak, and bacon, and turns them into one seriously indulgent Blackstone recipe.

You've got juicy steak, crispy bacon, salty green olives, gooey provolone, creamy Dirty Martini Aioli, and that thick sourdough toasted golden brown right on the griddle.

If you're looking for a Blackstone steak recipe that's a little different from the usual cheesesteak or steak sandwich, give this one a try.

And if you already order your martinis extra dirty, I have a feeling you're going to like this one.