To celebrate National Cheesesteak Day, we teamed up with Blackstone to build a Pacific Northwest twist on a classic favorite. This rich, buttery, and melty Blackstone Seattle Cheesesteak swaps traditional beef for sweet Dungeness crab, bringing a bright, coastal flavor to the griddle.
Seattle Cheesesteak Recipe
I moved from Northern Minnesota to the Pacific Northwest in 2006 and quickly fell in love with the region: tidal shores, towering evergreens, and an abundance of fresh seafood. When asked to create a Washington-inspired cheesesteak, the choice was obvious—Dungeness crab. Its sweet, briny meat pairs beautifully with butter, cheese, and charred vegetables for a unique Seattle-style sandwich.
This recipe is designed for a Blackstone griddle but will work on any flat-top grill or large skillet. The crab stays tender and bright while the mayo–Parmesan mix and melted cheddar add the classic, comforting cheesesteak richness.
More great Blackstone recipes and griddle ideas await in our recipe collection.
Recipe Shopping List
Before you start, gather these pantry and fresh ingredients. Exact quantities are in the recipe card below.
- Salt & pepper
- Old Bay seasoning
- Bell peppers
- White or yellow onion
- Olive oil
- Mayonnaise
- Parmesan cheese
- Hoagie rolls
- Butter
- Dungeness crab meat (or other real crab)
- Aged cheddar cheese
This Dungeness crab can also be used in crab cakes, crab dip, and pasta recipes for more seafood dinners.
How To Make This Recipe
Here’s a concise overview so you know what to expect. Follow the full step-by-step instructions in the recipe card below while you cook.
- Preheat the griddle: Aim for medium heat and allow the surface to warm at least 10–15 minutes.
- Prep your ingredients: Pick through the crab meat, slice peppers and onions, and toss the vegetables with oil and seasoning. Combine mayonnaise, grated Parmesan, and pepper to create a creamy topping.
- Sauté the vegetables: Cook peppers and onions on the griddle until softened and slightly charred, about five minutes, then toast the buttered hoagie rolls.
- Cook the crab: Move vegetables aside, add butter, spread the crab into even portions, season, top with mayo–Parmesan and a slice of cheddar, then cover until cheese melts.
- Assemble: Layer peppers and onions in the toasted rolls, add the cheesy crab portions, finish with a sprinkle of Old Bay, and serve while hot.
Pair this sandwich with a crisp green salad for a bright contrast.
Recipe FAQ
This sandwich is best eaten fresh and hot. If you do have leftovers, store crab and bread separately in airtight containers. Refrigerate components for 1–2 days maximum for the best texture and flavor.
Reheat in an oven or air fryer to maintain crisped bread; alternatively, warm gently on the griddle. Reheating covered briefly helps melt the cheese without drying the crab.
Yes—real crab such as snow, king, or blue crab will work well. Fresh or high-quality cooked crab meat keeps the sandwich flavorful and tender.
Serve with a simple Greek or mixed green salad for a complete meal.
More Crab Recipes
- Crispy Shallot Crab Pasta
- Traeger Cajun Crab Legs
- Ginger Scallion Crab
- Cajun Crab Boil
- Crab-Stuffed Mushrooms
- Dungeness Crab Roll
- Smoked Hot Crab Dip
- Holiday Crab and Shrimp Cocktail
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Blackstone Seattle Cheesesteak
Looking for a seafood-forward spin on a Philly classic? This Seattle Cheesesteak uses Dungeness crab, caramelized peppers and onions, a creamy Parmesan mayo, and melted cheddar for an unforgettable griddle sandwich.
10 minutes
15 minutes
25 minutes
Ingredients
- 1 teaspoon salt, divided
- ½ 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
- ½ cup mayonnaise
- ¼ cup shredded Parmesan cheese
- 4 fresh hoagie rolls
- 8 tablespoons butter, divided
- 1 pound Dungeness crab meat
- 4 ounces aged cheddar cheese
Instructions
- Preheat your griddle over medium heat until evenly hot.
- Place sliced peppers and onions in a bowl, drizzle with olive oil, and season with ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon Old Bay.
- In a small bowl combine mayonnaise, Parmesan, and ¼ teaspoon black pepper; set aside.
- Sauté the vegetables on the griddle, stirring occasionally, until softened and slightly charred (about 4–6 minutes).
- Split the hoagie rolls and butter the cut sides with about 1 tablespoon butter per roll. Toast them on the griddle until golden, then remove and set aside.
- Add remaining butter to a clean area of the griddle and spread the crab meat into an even layer about 1 inch thick. Sprinkle with ½ teaspoon salt.
- Divide the crab into four equal portions roughly the size of your rolls. Spoon 2 tablespoons of the mayonnaise–Parmesan mixture onto each portion.
- Top each crab portion with a slice of cheddar and cover until cheese melts and the crab is warmed through.
- Build each sandwich: place a layer of peppers and onions in the toasted roll, add a cheesy crab portion, and finish with a sprinkle of Old Bay. Serve immediately.
Nutrition Information
Yield: 4
Calories: 821
Total Fat: 63g
Cholesterol: 222mg
Sodium: 1905mg
Carbohydrates: 18g
Protein: 45g
Nutrition data is an estimate.
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