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Blackstone Philly Cheesesteak Sandwiches

Blackstone Philly cheesesteak sandwiches with thin-sliced ribeye, caramelized peppers and onions, and provolone that melts and overflows from buttery toasted hoagie rolls. Cooked on a hot griddle for fast, cheesy, steak-forward filling.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Cuisine: American
Calories: 950
Ingredients Equipment Method Notes

Ingredients
  

Steak and cheese steak filling
  • 1.5 lb ribeye steak Thinly sliced.
  • 2 onions Sliced.
  • 2 green bell peppers Sliced.
  • 3 tbsp oil
  • salt and pepper to taste Seasoning for the vegetables and steak.
  • 8 provolone cheese 8 slices total.
Buns and optional topping
  • 4 hoagie rolls
  • butter for toasting
  • mayo (optional) Optional spread after assembling.

Equipment

  • 1 Blackstone griddle

Method
 

Caramelize the peppers and onions
  1. Heat the Blackstone griddle to medium-high and add the oil. Let it shimmer before adding sliced onions and peppers.
  2. Cook onions and peppers until caramelized, about 8-10 minutes, stirring occasionally until browned and softened. Set the vegetables aside when done.
Cook the steak and melt the cheese
  1. Season the thinly sliced ribeye with salt and pepper to taste. Spread it on the griddle so it cooks quickly and evenly.
  2. Cook the steak for 3-4 minutes, chopping with spatulas as it cooks. Stop when browned with small tender pieces.
  3. Divide the steak into 4 portions and top each portion with caramelized vegetables and 2 slices of provolone. Cook until the provolone melts and looks glossy over the filling.
Toast rolls and assemble
  1. Butter and toast the hoagie rolls on the griddle until golden. Toast cut-sides first for better coverage.
  2. Scoop the steak mixture into rolls and add mayo if desired. Serve immediately while the cheese is still pulling.

Notes

Pro tip: keep the griddle at medium-high and avoid overcrowding so the ribeye browns instead of steams. Refrigerate leftovers in an airtight container up to 3 days; reheat on a griddle or skillet to help re-melt the cheese. Freezing is not recommended for best texture. For a lighter option, use reduced-fat provolone and slice the ribeye a touch thinner to keep filling volume the same.