Authentic Blackstone Philly Cheesesteak

Authentic Blackstone Philly Cheesesteak

Authentic philly cheesesteak made on a Blackstone griddle with thinly sliced ribeye, caramelized onions and peppers, and melted provolone on toasted hoagie rolls. The griddle method gives hot, fast cooking with chopped steak and gooey cheese in every bite.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 950

Ingredients Equipment Method Notes

Ingredients

Ribeye and vegetables

1.5 lb ribeye steak Thinly sliced.
2 onions Sliced.
2 green bell peppers Sliced.
3 tbsp oil
salt and pepper To taste.
8 provolone cheese Slices (or Cheese Whiz).
4 hoagie rolls
1 butter For toasting rolls.

Equipment

1 cast iron skillet

Method

Caramelize onions and peppers

Heat a Blackstone griddle to medium-high heat and add the oil, letting it shimmer. Add the onions and green bell peppers and cook, stirring occasionally, until caramelized, about 8-10 minutes, then move them to the side.

Cook and chop the steak

Season the thinly sliced ribeye with salt and pepper to taste. Cook the steak on the hot griddle for 3-4 minutes, chopping with spatulas as it cooks, until browned.

Melt cheese and toast rolls

Divide the cooked steak into 4 portions and top each portion with provolone cheese so it melts over the hot steak. Butter the hoagie rolls and toast them on the griddle until golden.

Assemble and serve

Scoop each steak portion with the caramelized onions and peppers into a toasted roll. Serve immediately while the cheese is fully melted.

Notes

Pro tip: keep the griddle truly hot before cooking the steak so the edges brown quickly while the center stays juicy. Store leftovers in an airtight container in the fridge up to 3 days; reheat on the griddle or in a skillet to re-melt cheese. Freezing isn’t recommended for the best texture. For a lighter option, use reduced-fat provolone or a thinner cheese layer so the sandwich still melts without as much fat.