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Authentic Blackstone Philly Cheesesteak

Authentic Philly cheesesteak made on a Blackstone griddle with thinly sliced ribeye, melted provolone, and caramelized onions and peppers. Chopped steak cooks fast, then gets topped with cheese for an instant melt before loading into butter-toasted hoagie rolls.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Steak and sandwich components
  • 1.5 lb ribeye steak Thinly sliced.
  • 2 onions Sliced.
  • 2 green bell peppers Sliced.
  • 3 tbsp oil
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
  • 8 slice provolone cheese Or Cheese Whiz.
  • 4 hoagie rolls
  • 1 tbsp butter For toasting rolls.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan
  • 1 Dutch oven

Method
 

Caramelize onions and peppers
  1. Heat Blackstone griddle to medium-high heat and add oil.
  2. Cook onions and peppers until caramelized, about 8-10 minutes, then move to the side.
Cook and melt the steak
  1. Season steak with salt and pepper and cook on hot griddle for 3-4 minutes, chopping with spatulas.
  2. Divide steak into 4 portions and top each with cheese, allowing to melt.
Toast and assemble
  1. Butter and toast hoagie rolls on the griddle until golden.
  2. Scoop each steak portion with onions and peppers into toasted rolls and serve immediately.

Notes

Pro tip: keep the griddle hot and work in portions so the steak browns quickly and the cheese melts right after topping. Refrigerate leftovers in a covered container up to 3 days; reheat on a hot griddle for best texture. Freezing isn’t recommended because the bread and cheese texture changes. For a lower-fat swap, choose part-skim provolone (or use less cheese) while keeping the steak cooking the same.