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Blackstone Philly Cheesesteak Sandwiches

Blackstone Philly cheesesteak sandwiches with thinly sliced ribeye and caramelized peppers and onions, all piled high on buttery toasted hoagie rolls. Melted provolone over hot steak creates an overflowing cheese pull in each toasted 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
Ingredients Equipment Method Notes

Ingredients
  

Steak and sandwich
  • 1.5 lb ribeye steak Thinly sliced
  • 2 onions Sliced
  • 2 green bell peppers Sliced
  • 3 tbsp oil
  • 0.25 salt and pepper To taste
  • 8 slice provolone cheese
  • 4 hoagie rolls
  • 1 butter For toasting
  • 1 mayo (optional) Optional

Equipment

  • 1 Blackstone griddle

Method
 

Cook peppers and onions
  1. Heat the Blackstone griddle to medium-high and add the oil, then let it shimmer.
  2. Add onions and peppers and cook until caramelized, about 8-10 minutes, stirring occasionally, until deeply golden and softened.
  3. Set the caramelized onions and peppers aside so they don’t keep cooking on the griddle.
Cook steak and assemble
  1. Season the thinly sliced ribeye steak with salt and pepper, then cook on the hot griddle for 3-4 minutes.
  2. Chop and break the steak as it cooks using spatulas so it resembles classic cheesesteak crumbles.
  3. Divide the steak into 4 portions, top each portion with the caramelized vegetables, and add 2 slices of provolone per sandwich.
  4. Butter the hoagie rolls and toast them on the griddle until golden, with toasted edges.
  5. Scoop the steak mixture into the toasted rolls, add mayo if desired, and serve immediately.

Notes

For the best cheese pull, assemble and serve right away—don’t let the steak sit after the provolone melts. Store leftovers in the fridge up to 3 days; reheat in a hot skillet or on the griddle to re-melt cheese. Freezing is not recommended for best texture. For a lighter option, use reduced-fat provolone and trim excess fat from the ribeye while slicing.