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Blackstone Philly Cheesesteak Sandwiches

Blackstone Philly cheesesteak sandwiches with thinly sliced ribeye, caramelized onions and peppers, and provolone melted on a hot griddle. Overflowing steak-and-cheese filling gets tucked into toasted hoagie rolls for a classic cheese steak pull.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Blackstone Philly cheesesteak Sandwiches
  • 1.5 lb ribeye steak Thinly sliced.
  • 2 onions Sliced.
  • 2 green bell peppers Sliced.
  • 3 tbsp oil
  • salt To taste.
  • pepper To taste.
  • 8 slices provolone cheese
  • 4 hoagie rolls
  • butter For toasting.
  • mayo Optional.

Equipment

  • 1 cast iron skillet

Method
 

Cook the vegetables
  1. Heat the Blackstone griddle to medium-high and add the oil.
  2. Cook the onions and peppers until caramelized, about 8-10 minutes, then set aside.
Cook and chop the steak
  1. Season the steak with salt and pepper and cook for 3-4 minutes.
  2. Chop the steak while cooking with spatulas until bite-size pieces form.
Build and toast the sandwiches
  1. Divide the steak into 4 portions and top each with caramelized vegetables and 2 slices of provolone.
  2. Butter and toast the hoagie rolls on the griddle until golden.
  3. Scoop the steak mixture into rolls, add mayo if desired, and serve immediately.

Notes

Pro tip: keep the griddle at medium-high so the onions caramelize without burning, and let the provolone fully melt before scooping so the cheese pulls with the steak. Store leftovers in an airtight container in the fridge for up to 3 days; reheat on the griddle until hot. Freezing isn’t recommended for best roll texture. For a lighter option, use reduced-fat provolone and trim visible fat from the ribeye.