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Authentic Blackstone Philly Cheesesteak

Authentic Philly cheesesteak made on a Blackstone griddle with thinly sliced ribeye, caramelized onions and peppers, and melted provolone on buttery toasted hoagie rolls. Thin, quick griddle cooking keeps the steak tender while the cheese melts right on top.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 920
Ingredients Equipment Method Notes

Ingredients
  

Philly cheesesteak filling
  • 1.5 lb ribeye steak Thinly sliced.
  • 2 onions Sliced.
  • 2 green bell peppers Sliced.
  • 3 tbsp oil
  • salt and pepper To taste.
  • 8 provolone cheese Use Cheese Whiz if preferred; slices/portions for topping.
Hoagie rolls
  • 4 hoagie rolls
  • 1 butter For toasting rolls.

Equipment

  • 1 Blackstone griddle

Method
 

Caramelize onions and peppers
  1. Heat the Blackstone griddle to medium-high heat and add the oil, letting it shimmer before you add vegetables.
  2. Cook the onions and bell peppers until caramelized, about 8-10 minutes, then move them to the side of the griddle.
Cook steak and melt cheese
  1. Season the thinly sliced ribeye with salt and pepper to taste.
  2. Cook the steak on the hot griddle for 3-4 minutes, chopping with spatulas as it cooks.
  3. Divide the steak into 4 portions and top each portion with provolone cheese so it melts on the meat.
Toast rolls and assemble
  1. Butter the hoagie rolls and toast them on the griddle until golden.
  2. Scoop each steak portion with caramelized onions and peppers into a toasted hoagie roll and serve immediately, keeping the cheese molten.

Notes

For best melt and texture, keep the griddle at medium-high so the steak cooks fast and the cheese goes on while the meat is hot. Store leftovers in the fridge up to 3 days; reheat on a griddle or skillet until warmed through (cheese may be less stretchy). Freezing is not recommended for best roll texture. If you want a lighter option, use reduced-fat provolone or a smaller amount of cheese while keeping the same steak and onion-pepper ratio.