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Authentic Blackstone Philly Cheesesteak

Authentic Philly cheesesteak made on a Blackstone griddle with thinly sliced ribeye, caramelized onions and peppers, and melted provolone on toasted hoagie rolls. Hot-griddle cooking gives the steak a quick sear while the cheese melts right on top.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

ribeye steak
  • 1.5 lb ribeye steak, thinly sliced
onions
  • 2 large onions, sliced
green bell peppers
  • 2 green bell peppers, sliced
oil
  • 3 tbsp oil
salt and pepper
  • 0.25 tsp salt and pepper to taste
provolone cheese
  • 8 provolone cheese (or Cheese Whiz) slices
hoagie rolls
  • 4 hoagie rolls
butter
  • 1 tbsp butter for toasting rolls

Equipment

  • 1 cast iron skillet

Method
 

Cook the peppers and onions
  1. Heat your Blackstone griddle to medium-high heat and add the oil. Let it warm until it looks shimmery.
  2. Cook the sliced onions and green bell peppers until caramelized, about 8-10 minutes. Move them to the side when they’re browned and tender.
Cook and top the steak
  1. Season the thinly sliced ribeye with salt and pepper to taste. Spread the meat on the hot griddle in an even layer.
  2. Cook the steak for 3-4 minutes, chopping with spatulas as it cooks. Aim for browned edges and quick, hot cooking.
  3. Divide the steak into 4 portions and top each with the provolone cheese (or Cheese Whiz). Allow the cheese to melt for a few moments over the hot meat.
Toast and assemble sandwiches
  1. Butter the hoagie rolls and toast them on the griddle until golden. Toast cut sides down to get crisp color.
  2. Scoop each steak portion with the onions and peppers into the toasted rolls. Serve immediately so the cheese stays melted.

Notes

Pro tip: keep the griddle hot (medium-high) so the steak browns fast, then melt the cheese immediately over the top. Store leftovers in the refrigerator up to 3 days, reheating on a griddle or skillet until warm; freezer: no. For a lighter option, use reduced-fat provolone and use a thinner ribeye cut or lean steak while keeping the same griddle method.