Ingredients
- 1.5 lbs Ribeye steak (very thinly shaved)
- 1 large White onion (diced)
- 1 Green bell pepper (thinly sliced – optional, but highly recommended)
- 2 tbsp Vegetable oil (for the griddle)
- 8 slices Provolone cheese (or your cheese of choice)
- 4 Hoagie rolls (split down the middle)
- 2 tbsp Butter (softened, for the rolls)
- 1 tsp Salt (or to taste)
- 1/2 tsp Black pepper (freshly ground)
Instructions
- Preheat your Blackstone griddle to medium-high heat. While it is heating up, spread the softened butter on the insides of the split hoagie rolls.
- Place the rolls butter-side down on the griddle to toast them until they are golden brown (about 1-2 minutes). Remove them and set aside.
- Drizzle vegetable oil onto the griddle. Add the diced onions (and bell peppers, if using). Sauté them, tossing frequently, until they are soft and beautifully caramelized (about 4-5 minutes). Move them to a cooler side of the griddle.
- Add a little more oil to the hot zone and drop the shaved ribeye onto the griddle. Season generously with salt and pepper.
- As the meat cooks, use two sturdy metal spatulas to quickly chop and shred the meat directly on the flat top. Cook until no longer pink (about 3-4 minutes).
- Bring the caramelized vegetables back into the center and mix them thoroughly with the cooked meat.
- Divide the meat and vegetable mixture into 4 equal, rectangular piles (roughly the length of your hoagie rolls). Turn off the burners directly under the meat.
- Place 2 slices of Provolone cheese over each pile. The residual heat from the griddle will perfectly melt the cheese within a minute.
- Take a toasted hoagie roll and place it upside down right on top of a cheesy meat pile. Slide your large spatula completely under the meat and carefully flip the entire sandwich over. Serve immediately!
Nutrition
Bring the Taste of Philadelphia to Your Backyard
Have you ever craved that iconic, melt-in-your-mouth sandwich from the East Coast, but thought you had to travel all the way to Pennsylvania to get it? Good news—your flat-top grill is the ultimate tool for recreating that legendary street-food magic right at home. We are excited to share the ultimate guide to making an authentic Blackstone Philly Cheesesteak. It is messy, savory, incredibly cheesy, and guaranteed to become an instant family favorite for weekend lunches or game day gatherings.
Why the Griddle is the Ultimate Cheesesteak Tool
When it comes to crafting a traditional cheesesteak, the cooking surface is everything. A massive flat-top griddle provides the intense, even heat necessary to sear the shaved beef rapidly without boiling it in its own juices. Making a Blackstone Philly Cheesesteak outdoors gives you the incredible advantage of space; you can cook multiple huge sandwiches at the exact same time, making it the absolute best choice for feeding a hungry crowd.
If you are hosting a cookout and want to offer a diverse menu of classic American favorites, consider pairing these sandwiches with our incredibly juicy Ultimate Blackstone Smash Burgers!
The Holy Trinity of Ingredients: Beef, Veggies, and Cheese
The secret to a mouthwatering Blackstone Philly Cheesesteak lies in keeping things relatively simple and focusing strictly on high-quality ingredients. Here is what you need to build the perfect sandwich:
- The Beef: Ribeye is the undisputed king of the cheesesteak. It has the perfect fat-to-meat ratio to stay tender and juicy on a hot griddle. Pro tip: Place your steak in the freezer for about 30 to 45 minutes before slicing it. This firms up the meat, allowing you to slice it as thinly as humanly possible.
- The Veggies: Sweet yellow onions are the traditional choice, finely chopped and slowly caramelized to perfection. Many people also love to add diced bell peppers and mushrooms. While purists might argue over the additions, your flat-top gives you the ultimate freedom to customize your meal. (Speaking of chopping and grilling colorful veggies on the flat-top, you will also love our highly rated Best Blackstone Hibachi Chicken Recipe for another fantastic dinner idea!)
- The Cheese: The classic Philadelphia debate! You can go with the iconic, gooey Cheez Whiz, sharp and creamy Provolone, or classic White American cheese. The trick is to lay the cheese directly over the hot meat on the griddle so it melts deeply into every single crevice.
- The Bread: A fresh, soft hoagie roll with a slightly crusty exterior is absolutely mandatory. Toast it briefly on the griddle with a touch of butter to ensure it holds up to the heavy, juicy filling.
4 Expert Tips for Griddle Perfection
To guarantee your meal rivals the best legendary sandwich shops, follow these four expert flat-top techniques:
- Utilize High Heat for Searing: Use the hottest zone of your griddle to get a quick, aggressive sear on the thinly sliced ribeye. You want crispy, flavorful brown edges, not gray, steamed meat.
- Master the “Chop and Flip”: Use two sturdy metal griddle spatulas to continuously chop and tear the meat as it cooks. This breaks down the beef, mixes it intimately with the caramelized onions, and ensures a fast, even cook.
- The Steam Melt Technique: Once you portion the cooked meat into sandwich-sized piles and layer on your cheese of choice, cover each pile briefly with a metal basting dome. This traps the heat and creates a gorgeously gooey, rapid cheese melt.
- The Roll Scoop: Instead of trying to scoop the meat into the bread, place your sliced, toasted hoagie roll directly upside down over the cheesy meat pile on the griddle. Slide your long spatula underneath the entire mound and confidently flip it right-side up for a perfectly loaded, mess-free sandwich.