25 mins 619 cal 3.6/5
Experience the ultimate comfort food with this classic Philly Cheesesteak recipe made right on your Blackstone griddle. Thinly shaved ribeye, caramelized onions, and gooey melted cheese come together directly on the flat top for a messy, mouthwatering sandwich in under 20 minutes.
🥘 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!
The Ultimate Comfort Sandwich
There is nothing quite like a piping hot, perfectly messy Philly Cheesesteak. This iconic sandwich easily earns its spot among the top 10 Blackstone recipes because it perfectly captures that street-food style right in your own backyard. It is quick, satisfying, and incredibly fun to make.
Why the Griddle Makes This One of the Top 10 Blackstone Recipes
Making a cheesesteak on a traditional stove usually means making a huge mess across multiple pans. The Blackstone griddle simplifies the entire process and elevates the flavor:
- Chop While You Cook: The heavy-duty flat top allows you to aggressively chop and shred the meat with your spatulas right as it cooks, just like they do in Philadelphia.
- Melt Directly on the Flat Top: You can portion your meat into piles and melt the cheese right on top of them on the hot griddle. No need for the broiler or extra dishes!
- Everything in One Place: You can toast your buns, sauté your onions, and cook your steak all on the same surface, allowing the flavors to beautifully blend together.
Tips for the Best Cheesesteak
- The Freeze Trick: Place your ribeye in the freezer for about 30–40 minutes before prepping. This makes it significantly easier to slice the meat paper-thin.
- The Right Bread: A high-quality hoagie roll with a crusty exterior and a soft interior is crucial to hold up all that juicy, cheesy goodness.
- Cheese Choices: Provolone is a fantastic, gooey classic, but if you want the most authentic Philly street-cart experience, don’t be afraid to try some warmed Cheez Whiz!
