Go Back

Authentic Blackstone Philly Cheesesteak

Authentic Philly cheesesteak made on a Blackstone griddle with thinly sliced ribeye, melted provolone, and caramelized onions. Build juicy steak sandwich portions on toasted hoagie rolls for a classic cheese steak cross-section.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Philly cheesesteak
  • 1.5 lb ribeye steak thinly sliced
  • 2 onions large, sliced
  • 2 green bell peppers sliced
  • 3 tbsp oil
  • 1 salt to taste
  • 1 pepper to taste
  • 8 slice provolone cheese or Cheese Whiz
  • 4 hoagie rolls
  • 1 butter for toasting rolls

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Caramelize the vegetables
  1. Heat the Blackstone griddle to medium-high heat and add the oil. Let it shimmer before adding the onions and peppers.
  2. Cook the onions and green bell peppers until caramelized, about 8-10 minutes, stirring occasionally. Move them to the side of the griddle when done so the steak can sear.
Cook and melt the steak
  1. Season the thinly sliced ribeye with salt and pepper to taste. Spread it on the hot griddle for quick browning.
  2. Cook the steak for 3-4 minutes, chopping with spatulas as it cooks. Keep the heat medium-high so the edges brown instead of steaming.
  3. Divide the steak into 4 portions and top each with provolone cheese, letting it melt over the meat. Wait until the cheese fully softens and starts to pull slightly.
Toast rolls and assemble
  1. Butter and toast the hoagie rolls on the griddle until golden, turning if needed. Transfer when crisp and browned at the edges.
  2. Scoop each steak portion with the caramelized onions and peppers into toasted rolls. Serve immediately while the cheese is melted and hot.

Notes

Pro tip: slice the ribeye thin (or use pre-sliced steak) so it cooks in 3-4 minutes without drying out. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a skillet until hot and melty (cheese may firm up, so add a small splash of water and cover briefly). Freezing isn’t recommended for the best texture, but you can freeze cooked filling for up to 2 months and reheat on a griddle. For a lower-fat option, use reduced-fat provolone and trim any excess fat from the ribeye before slicing.