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Blackstone Philly Cheesesteak Sandwiches

Blackstone Philly cheesesteak sandwiches with thinly sliced ribeye, caramelized onions and peppers, and overflowing provolone melted on a hot griddle. Loaded into buttery-toasted hoagie rolls for that classic steak sandwich pull.
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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: 980
Ingredients Equipment Method Notes

Ingredients
  

Steak and vegetables
  • 1.5 lb ribeye steak
  • 2 onions
  • 2 green bell peppers
  • 3 tbsp oil
  • 0.25 salt and pepper to taste
Cheese and bread
  • 8 slices provolone cheese
  • 4 hoagie rolls
  • 1 butter for toasting
Optional sauce
  • 1 tbsp mayo (optional)

Equipment

  • 1 griddle

Method
 

Caramelize the onions and peppers
  1. Heat a Blackstone griddle to medium-high and add the oil, letting it shimmer before adding vegetables. Cook onions and peppers until caramelized, about 8-10 minutes, stirring so they brown evenly.
  2. When caramelized and glossy, set the onions and peppers aside so they don’t overcook on the griddle.
Cook the steak
  1. Season the thinly sliced ribeye with salt and pepper, then lay it on the hot griddle. Cook for 3-4 minutes, chopping with spatulas as it browns.
  2. Divide the steak into 4 portions, then top each with the caramelized vegetables and 2 slices of provolone. Cover briefly (if needed) just until the cheese melts and looks stretchy.
Toast and assemble
  1. Butter and toast the hoagie rolls on the griddle until golden, pressing lightly so both sides toast. Move them to a plate as soon as they’re browned.
  2. Scoop the steak mixture into rolls, add mayo if desired, and serve immediately with visible melted cheese on top.

Notes

Pro tip: thinly slice ribeye (or ask for it) so it cooks in 3-4 minutes without drying out. Store leftovers in the fridge up to 3 days; reheat on a griddle until warm and cheese is re-melted. Freezing is not ideal because rolls get soft, but you can freeze cooked steak/veg for up to 2 months and reassemble. For a lighter swap, use light mayo or skip mayo and add extra provolone for the richest flavor without sauce.