Blackstone Philly Cheesesteak Sandwiches

Blackstone Philly Cheesesteak Sandwiches

Blackstone Philly cheesesteak sandwiches with thinly sliced ribeye, caramelized peppers and onions, and provolone melty enough to overflow a toasted hoagie roll. Cook everything right on the griddle for fast, steak-forward flavor and that classic cheesy pull.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Cuisine: American

Calories: 820

Ingredients Equipment Method Notes

Ingredients

Steak and vegetables

1.5 lb ribeye steak Thinly sliced for quick griddle cooking.
2 onions Sliced into thin pieces.
2 green bell peppers Sliced.
3 tbsp oil Use for caramelizing vegetables and greasing the griddle.
salt and pepper To taste, for seasoning steak.
8 provolone cheese Sliced into 8 portions.
4 hoagie rolls For toasting and filling.
butter For toasting hoagie rolls.
mayo Optional.

Equipment

1 cast iron skillet
1 sheet pan

Method

Caramelize the peppers and onions

Heat the Blackstone griddle to medium-high and add the oil.
Cook the onions and peppers until caramelized, about 8-10 minutes, then set aside.

Cook the steak and assemble

Season the ribeye steak with salt and pepper and cook for 3-4 minutes, chopping with spatulas.
Divide the steak into 4 portions, top each with the caramelized vegetables and 2 slices of provolone so the cheese begins to melt.
Butter and toast the hoagie rolls on the griddle until golden.
Scoop the steak mixture into the rolls, add mayo if desired, and serve immediately with the cheese pull.

Notes

Pro tip: thinly slicing the ribeye and chopping it on the griddle helps it cook fast and distribute evenly across the hoagie rolls. Refrigerate leftovers in an airtight container for up to 3 days; reheat on the griddle or in a skillet until hot. Freezing is not recommended because the cheese and peppers lose texture. For a lower-fat option, choose reduced-fat provolone (texture will be slightly less stretchy).