Go Back

Blackstone Philly Cheesesteak Sandwiches

Blackstone Philly cheesesteak sandwiches with thin-sliced ribeye, caramelized onions and peppers, and provolone melted over toasted hoagie rolls. Juicy steak and overflowing melted cheese come together fast on a hot griddle for classic cheese steak texture and pull.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 980
Ingredients Equipment Method Notes

Ingredients
  

Ribeye steak and cheese steak components
  • 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
  • 4 hoagie rolls
  • butter For toasting
  • mayo optional

Equipment

  • 1 Blackstone griddle

Method
 

Caramelize peppers and onions
  1. Heat the Blackstone griddle to medium-high and add the oil. Let it heat until shimmering so the vegetables brown instead of steaming.
  2. Cook the onions and green bell peppers until caramelized, about 8-10 minutes, stirring occasionally. Remove them to a plate when deeply golden.
Cook steak and build sandwiches
  1. Season the thinly sliced ribeye with salt and pepper to taste. Spread it out in an even layer on the hot griddle.
  2. Cook the steak for 3-4 minutes, chopping with spatulas as it cooks. Keep the heat medium-high so the edges brown.
  3. Divide the steak into 4 portions and top each with the caramelized vegetables and 2 slices of provolone. Cover just until the cheese melts, turning glossy and stretchy.
  4. Butter and toast the hoagie rolls on the griddle until golden. Toast cut-sides first for sturdier melted-cheese layering.
  5. Scoop the steak mixture into the toasted rolls and add mayo if desired. Serve immediately so the cheese pull is hot and fluid.

Notes

Pro tip: keep the griddle at medium-high and chop the steak right on the surface so it browns and stays juicy. Store leftovers in an airtight container in the refrigerator up to 3 days; rewarm on the griddle for best texture and re-melt the provolone. Freezing is not recommended because the onions and cheese texture can get watery. For a lighter option, use reduced-fat provolone and a smaller amount of mayo.