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Blackstone Philly Cheesesteak Sandwiches

Blackstone Philly cheesesteak sandwiches with thinly sliced ribeye, caramelized onions and peppers, and overflowing melted provolone. Cook everything on the griddle for quick, char-kissed flavor and a cheesy pull in toasted hoagie rolls.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Ribeye steak
  • 1.5 lb ribeye steak, thinly sliced
Onions
  • 2 large onions, sliced
Green bell peppers
  • 2 green bell peppers, sliced
Oil
  • 3 tbsp oil
Seasoning
  • 0.5 tsp Salt and pepper to taste
Provolone cheese
  • 8 provolone cheese 8 slices
Hoagie rolls
  • 4 hoagie rolls
Butter
  • 2 tbsp Butter for toasting
Mayo
  • 1 tbsp Mayo (optional)

Equipment

  • 1 cast iron skillet

Method
 

Caramelize the vegetables
  1. Heat a Blackstone griddle to medium-high and add the oil. Spread it thin so the onions and peppers cook quickly without steaming.
  2. Cook the sliced onions and green bell peppers until caramelized, about 8-10 minutes, then set aside. Stir occasionally and scrape up browned bits for deeper flavor.
Cook the steak and melt the cheese
  1. Season the thinly sliced ribeye with salt and pepper. Keep the griddle medium-high so the steak browns fast.
  2. Cook the steak for 3-4 minutes, chopping with spatulas as it cooks. Move it around frequently to get browned edges.
  3. Divide the steak into 4 portions and top each with the caramelized vegetables and 2 slices of provolone. Let the cheese melt on top until glossy and flowing.
Toast and assemble
  1. Butter and toast the hoagie rolls on the griddle until golden. Press lightly so the cut sides toast evenly.
  2. Scoop the steak mixture into the toasted rolls, add mayo if desired, and serve immediately. Serve right away so the cheese pull stays hot and stretchy.

Notes

Pro tip: slice the steak very thin and chop it on the griddle with spatulas so it cooks fast and evenly for that classic Philly texture. Assemble to order for the best melty cheese and toasted roll. Refrigerate leftovers in a sealed container up to 3 days; freeze the cooked steak-vegetable mixture up to 2 months, then reheat on the griddle to melt provolone again. For a lighter swap, use reduced-fat provolone while keeping the griddle-toasted rolls the same.