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Authentic Blackstone Philly Cheesesteak

Authentic Philly cheesesteak made on a Blackstone griddle with thinly sliced ribeye, caramelized onions, and melted provolone. The steak is chopped on the hot surface, then layered into butter-toasted hoagie rolls for a cheesy, saucy cross-section.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Cast iron skillet

Method
 

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

Notes

Pro tip: keep the griddle fully hot before adding steak so it chars quickly instead of steaming. Store leftovers in the fridge up to 3 days; reheat in a hot pan or on the griddle until warmed through. Freezing isn’t recommended because the onions and bread texture change. For a dairy-light swap, use reduced-fat provolone (or use Cheese Whiz made with reduced-fat cheese) to lower calories without changing the melt style.