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Authentic Blackstone Philly Cheesesteak

Authentic Philly cheesesteak cooked on a Blackstone griddle with thinly sliced ribeye, caramelized onions, and bell peppers. Melted provolone (or Cheese Whiz) tops the chopped steak, then everything is stuffed 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: 820
Ingredients Equipment Method Notes

Ingredients
  

Ribeye, onions, peppers, and cheese steak build
  • 1.5 lb ribeye steak thinly sliced
  • 2 onions large, sliced
  • 2 green bell peppers sliced
  • 3 tbsp oil
  • 0.25 salt and pepper to taste
  • 0.25 pepper and salt to taste
  • 8 slice provolone cheese or Cheese Whiz
  • 4 hoagie rolls
  • 1 tbsp butter for toasting rolls

Equipment

  • 1 Blackstone griddle

Method
 

Caramelize the vegetables
  1. Heat the Blackstone griddle to medium-high heat and add the oil. Wait until the oil is shimmering before adding the onions and peppers.
  2. Cook the sliced onions and bell peppers until caramelized, about 8-10 minutes, then move them to the side. Keep them moving occasionally so they brown without burning.
Cook and chop the steak
  1. Season the thinly sliced ribeye with salt and pepper to taste. Spread it in a single layer so it sears quickly on contact.
  2. Cook the steak on the hot griddle for 3-4 minutes, chopping with spatulas. Continue cooking until browned and tender, then stop with a little moisture left so it melts cheese fast.
Melt cheese and toast the rolls
  1. Divide the steak into 4 portions and top each with provolone cheese, allowing it to melt. Cover with a loose splash of heat by leaving portions undisturbed for 30-60 seconds.
  2. Butter and toast the hoagie rolls on the griddle until golden. Toast cut-side down first, then flip briefly for even browning.
Assemble and serve
  1. Scoop each steak portion with the caramelized onions and peppers into toasted rolls and serve immediately. Use a tight packing so each sandwich shows meat plus melted cheese in the cross-section.

Notes

Pro tip: keep the griddle at medium-high and don’t overcrowd the steak—chopping helps it cook through fast and keeps the cheese melting smooth. Store leftovers in a sealed container in the refrigerator up to 3 days; reheat in a hot skillet/griddle to re-melt cheese. Freezing isn’t recommended because the rolls and onions lose texture. For a lighter swap, use thin-sliced top sirloin instead of ribeye for a similar chew and less fat.