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Authentic Blackstone Philly Cheesesteak

Authentic Philly cheesesteak cooked on a Blackstone griddle with thinly sliced ribeye, caramelized onions and peppers, and melted provolone on toasted hoagie rolls. Quick griddle method creates browned steak edges and gooey cheese for a classic steak sandwich.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

Ribeye steak, thinly sliced
  • 1.5 lb ribeye steak Thinly sliced.
Vegetables for caramelized topping
  • 2 large onions Sliced.
  • 2 green bell peppers Sliced.
  • 3 tbsp oil Use for griddle.
  • 0.5 salt To taste.
  • 0.5 pepper To taste.
Cheese
  • 8 slices provolone cheese Or Cheese Whiz; use enough to fully cover each portion.
Sandwich rolls
  • 4 hoagie rolls For toasting.
  • 1 tbsp butter For toasting rolls.

Equipment

  • 1 griddle

Method
 

Caramelize onions and peppers
  1. Heat the Blackstone griddle to medium-high heat and add the oil.
  2. Cook the onions and peppers until caramelized, about 8-10 minutes, then move them to the side with a spatula.
Cook and season the steak
  1. Season the thinly sliced ribeye with salt and pepper to taste.
  2. Cook the steak on the hot griddle for 3-4 minutes, chopping with spatulas as it cooks until browned and hot.
Melt cheese and toast rolls
  1. Divide the cooked steak into 4 portions and top each portion with provolone cheese, allowing it to melt.
  2. Butter and toast the hoagie rolls on the griddle until golden.
Assemble and serve
  1. Scoop each steak portion with the onions and peppers into the toasted hoagie rolls and serve immediately.

Notes

Pro tip: keep the griddle at steady medium-high so the steak browns while the cheese melts quickly—move vegetables to the side so they don’t overcook. Store leftovers in the fridge up to 3 days; reheat in a skillet or on the griddle until hot (microwaving can soften the bread). Freezing isn’t recommended for best texture. For a lighter option, swap provolone to part-skim provolone and use a thinner oil coating to reduce fat.