Blackstone Philly Cheesesteak
Description
This Blackstone Philly Cheesesteak is loaded with thinly sliced ribeye, sweet caramelized onions, sautéed peppers, and melty provolone, all piled onto a toasted hoagie roll. It's an easy, crowd-pleasing dinner made entirely on the griddle in about 25 minutes.
Ingredients
- 1 pound ribeye steak, sliced thin (sirloin or flank steak also work)
- 1 whole green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 cup mushrooms, sliced (optional)
- 2 tablespoons oil, avocado or vegetable, divided
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 8 slices provolone cheese, or American cheese / Cheez Whiz
- 4 hoagie rolls, or sub rolls
Instructions
- Preheat the griddle. Turn your Blackstone to medium-high heat and let it fully preheat for 3 to 4 minutes.
- Prep the ingredients. While the griddle heats, slice the ribeye as thin as possible (freeze it 30 minutes first for easier slicing). Slice the onion, bell pepper, and mushrooms. Toss the vegetables with 1 tablespoon of oil.
- Sauté the vegetables. Drizzle the remaining oil onto the griddle and add the onions, peppers, and mushrooms to one side. Cook 4 to 5 minutes, stirring, until soft and lightly caramelized.
- Cook the steak. Add the thinly sliced ribeye to the other side of the griddle. Use a metal spatula to chop and fold the meat as it cooks, about 3 to 4 minutes, until just cooked through.
- Season and combine. Season the meat and vegetables with the Worcestershire sauce, garlic powder, salt, and pepper, then fold everything together.
- Add the cheese. Divide the mixture into 4 roll-sized portions. Lay 2 slices of provolone over each portion and let it melt, about 1 minute.
- Toast the rolls. Place the hoagie rolls face-down on the griddle for about 1 minute until lightly toasted.
- Assemble and serve. Scoop each cheesy steak portion into a roll with your spatula. Serve immediately.
Equipment
- Blackstone Griddle
- Metal spatula (two spatulas help for chopping)
Notes
Storage: Cool to room temperature, then store the steak filling and rolls separately in airtight containers in the refrigerator for up to 3–4 days. Storing them apart keeps the bread from getting soggy.
Reheating (best method): Warm the steak filling on a griddle or skillet over medium heat until heated through, then toast the roll briefly to crisp it back up. Avoid reheating more than once for the best flavor and texture.
Tips: Freeze the steak for 30 minutes before slicing for thinner, easier cuts. Don't overcrowd the griddle — give the meat room to sear rather than steam.
Nutrition
Serving: 1ServingCalories: 627kcalCarbohydrates: 38gProtein: 39gFat: 35gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.03gCholesterol: 95mgSodium: 1267mgPotassium: 520mgFiber: 2gSugar: 7gVitamin A: 358IUVitamin C: 3mgCalcium: 315mgIron: 13mg