Authentic Blackstone Philly Cheesesteak

Authentic Blackstone Philly Cheesesteak

Authentic Blackstone Philly cheesesteak with thinly sliced ribeye, melted provolone, and caramelized onions on a toasted hoagie roll. Cooked on a griddle for fast chopping, smoky browning, and cheese that melts into the steak.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 850

Ingredients Equipment Method Notes

Ingredients

Ribeye steak

1.5 lb ribeye steak Thinly sliced for quick griddle cooking.

Vegetables

2 onions Slice thin for caramelization.
2 green bell peppers Slice thin for even cooking.

Cooking fat and seasoning

3 tbsp oil Use to coat the griddle and help browning.
0.25 tsp salt and pepper to taste Season in stages; adjust to preference.

Cheese

8 slice provolone cheese (or Cheese Whiz) Use provolone for classic melt; Cheese Whiz works for extra gooey flavor.

Bread

4 hoagie rolls Toasted with butter for sturdiness.
1 tbsp butter for toasting rolls Butter for golden toast and richer flavor.

Equipment

1 cast iron skillet
1 sheet pan

Method

Cook onions and peppers

Heat the Blackstone griddle to medium-high heat and add oil to coat the surface.
Cook the onions and green bell peppers until caramelized, about 8-10 minutes, then move them to the side.

Cook and chop the steak

Season the thinly sliced ribeye with salt and pepper to taste.
Cook the steak on the hot griddle for 3-4 minutes, chopping with spatulas as it browns.

Melt cheese and toast rolls

Divide the steak into 4 portions and top each portion with provolone cheese (or Cheese Whiz), allowing the cheese to melt.
Butter and toast the hoagie rolls on the griddle until golden.

Assemble and serve

Scoop each steak portion with onions and peppers into toasted rolls.
Serve immediately for the best hot, melty cheese texture.

Notes

Pro tip: keep the griddle hot and work quickly—thinly sliced ribeye and melted cheese lose that ideal texture if the sandwich sits. Refrigerate leftovers in a sealed container up to 3 days; reheat on a hot griddle or skillet to refresh the melt. Freezing is not recommended for best cheese texture. For a lighter option, use reduced-fat provolone (or a blend) while keeping the same caramelized onion routine.