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Authentic Blackstone Philly Cheesesteak

Authentic Philly cheesesteak cooked on a Blackstone griddle with thinly sliced ribeye, caramelized onions, and melted provolone. Crispy-edged steak, gooey cheese, and toasted hoagie rolls come together fast for a classic cheese steak sandwich.
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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: 880
Ingredients Equipment Method Notes

Ingredients
  

Ribeye steak
  • 1.5 lb ribeye steak, thinly sliced
Vegetables
  • 2 large onions, sliced
  • 2 green bell peppers, sliced
Cooking fat
  • 3 tbsp oil
  • 1 butter for toasting rolls
Seasoning
  • 1 salt and pepper to taste
Cheese
  • 8 slices provolone cheese (or Cheese Whiz)
Bread
  • 4 hoagie rolls

Equipment

  • 1 Blackstone griddle

Method
 

Cook the vegetables
  1. Heat Blackstone griddle to medium-high heat and add oil.
  2. Cook onions and peppers until caramelized, about 8-10 minutes, then move to the side.
Cook and melt the steak
  1. Season steak with salt and pepper and cook on hot griddle for 3-4 minutes, chopping with spatulas.
  2. Divide steak into 4 portions and top each with cheese, allowing to melt.
Toast rolls and assemble
  1. Butter and toast hoagie rolls on the griddle until golden.
  2. Scoop each steak portion with onions and peppers into toasted rolls and serve immediately.

Notes

Pro tip: Keep the griddle medium-high and chop the steak as it cooks so you get thin, bite-sized crumbles instead of thick slices. Refrigerate leftovers in a sealed container up to 3 days; reheat in a skillet or on the griddle until hot. Freezing is not recommended because the onions and cheese can lose texture. For a lighter option, use reduced-fat provolone and trim excess fat from the ribeye before slicing.