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Blackstone Philly Cheesesteak Sandwiches

Blackstone Philly cheesesteak sandwiches with thinly sliced ribeye and provolone piled high on toasted hoagie rolls. Quick griddle cooking creates caramelized onions and peppers, with steak and melted cheese that overflow with every bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 880
Ingredients Equipment Method Notes

Ingredients
  

Ribeye steak mixture
  • 1.5 lb ribeye steak Thinly sliced.
  • 2 onions Sliced.
  • 2 green bell peppers Sliced.
  • 3 tbsp oil
  • 0.5 salt and pepper To taste.
  • 8 provolone cheese 8 slices.
Sandwich assembly
  • 4 hoagie rolls
  • 1 butter For toasting.
  • 1 mayo Optional.

Equipment

  • 1 griddle

Method
 

Caramelize the vegetables
  1. Heat the Blackstone griddle to medium-high and add the oil. The surface should shimmer slightly before you add the vegetables.
  2. Cook the onions and bell peppers until caramelized, about 8-10 minutes, then set aside. Look for deep golden-brown edges and reduced volume before removing.
Cook the steak and melt the cheese
  1. Season the steak with salt and pepper, then cook for 3-4 minutes, chopping with spatulas. The pieces should brown and separate as they cook.
  2. Divide the steak into 4 portions, top each with the caramelized vegetables and 2 slices of provolone. Continue cooking just until the provolone melts and begins to pull away in strands.
Toast and assemble sandwiches
  1. Butter and toast the hoagie rolls on the griddle until golden. Toasted sides should feel crisp and look lightly browned.
  2. Scoop the steak mixture into the rolls, add mayo if desired, and serve immediately. Aim for overflowing melted cheese over the filling for the classic cheesesteak pull.

Notes

For the best griddle results, cook in batches if your griddle crowding prevents browning. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet or on the griddle to re-melt the cheese. Freezing isn’t recommended because provolone texture can turn grainy after thawing. Swap mayo for Dijon-mayo or a light spread if you want a lower-fat, still creamy finish.