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Blackstone Philly Cheesesteak Sandwiches

Blackstone Philly cheesesteak sandwiches with thin-sliced ribeye, caramelized onions and peppers, and provolone melted until it overflows the toasted hoagie rolls. Cook everything on a griddle for quick, steakhouse-style flavor and that stretchy cheese pull when you cut the sandwich in half.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Steak and vegetables
  • 1.5 lb ribeye steak Thinly sliced.
  • 2 onions Sliced.
  • 2 green bell peppers Sliced.
  • 3 tbsp oil
  • salt and pepper To taste.
  • 8 slice provolone cheese Slice into 8 pieces total.
  • 4 hoagie rolls
  • butter For toasting.
  • mayo Optional.

Equipment

  • 1 cast iron skillet

Method
 

Caramelize the onions and peppers
  1. Heat the Blackstone griddle to medium-high and add the oil.
  2. Cook the onions and green bell peppers until caramelized, about 8-10 minutes, then set aside.
Cook and chop the steak
  1. Season the ribeye steak with salt and pepper.
  2. Cook the steak for 3-4 minutes, chopping with spatulas as it cooks.
Melt cheese and toast rolls
  1. Divide the steak into 4 portions and top each with the caramelized vegetables and 2 slices of provolone.
  2. Butter and toast the hoagie rolls on the griddle until golden.
Assemble
  1. Scoop the steak mixture into the toasted rolls and add mayo if desired.
  2. Serve immediately while the provolone is melted and pulling.

Notes

Pro tip: Caramelize the onions/peppers first and set aside so the griddle heat stays focused for quick steak cooking and fast cheese melt. Store leftovers in the fridge up to 2 days; reheat in a hot skillet to re-melt cheese. Freezing isn’t recommended because hoagie rolls and sliced peppers soften when thawed. For a lighter option, use reduced-fat provolone and trim visible fat from the ribeye slices.