Description
This Blackstone Philly Cheesesteak is a sizzling flat-top favorite—thinly sliced beef, caramelized onions, gooey cheese, and toasted hoagie rolls. Perfect for game day, backyard BBQs, or quick weeknight dinners!
Ingredients
Scale
- 1.5 lbs ribeye steak, thinly sliced or shaved beef
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced (optional)
- Salt and pepper, to taste
- 4 hoagie rolls
- 8 slices provolone cheese (or white American, Cheez Whiz, etc.)
- Optional: mushrooms, banana peppers, hot sauce
Instructions
- Preheat griddle: Set Blackstone to medium-high. Add butter and olive oil.
- Sauté veggies: Cook onions (and peppers if using) until caramelized, about 8–10 minutes. Push to the side.
- Sear beef: Spread shaved beef on griddle, season with salt and pepper, and cook 5–7 minutes until browned.
- Combine: Mix beef with onions and peppers. Divide into 4 piles.
- Add cheese: Place 2 slices provolone over each pile. Cover with a dome and melt for 1–2 minutes.
- Toast rolls: Split hoagie rolls and toast on griddle until golden.
- Assemble: Scoop cheesy beef onto rolls, press lightly, and serve hot.
Notes
- Beef tips: Freeze steak 30 minutes before slicing for thinner cuts.
- Cheese options: Provolone, white American, Cheez Whiz, or mozzarella.
- Serving: Pair with fries, side salad, or pickles for a full meal.
- Storage: Refrigerate up to 3 days; freeze wrapped sandwiches up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 cheesesteak
Keywords: Blackstone Philly Cheesesteak, Blackstone griddle steak sandwich, cheesesteak hoagie recipe, Blackstone griddle recipes beef, Philly cheesesteak sandwich Blackstone, Blackstone steak sandwich, Blackstone cheesesteak sliders, Blackstone cheesesteak wraps