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Blackstone Philly Cheesesteak Sandwiches

Blackstone Philly cheesesteak sandwiches with thinly sliced ribeye, caramelized onions and peppers, and provolone that melts and overflows from toasted hoagie rolls. Cook everything on the griddle for fast, juicy steak and a classic cheese pull.
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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: 1200
Ingredients Equipment Method Notes

Ingredients
  

Ribeye and vegetables
  • 1.5 lb ribeye steak Thinly sliced.
  • 2 onions Sliced.
  • 2 green bell peppers Sliced.
  • 3 tbsp oil
  • 8 provolone cheese Sliced into 8 slices.
  • 4 hoagie rolls
  • 1 butter For toasting.
  • 1 mayo Optional.
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 cast iron skillet

Method
 

Caramelize onions and peppers
  1. Heat a griddle to medium-high and add the oil.
  2. Cook the onions and bell peppers until caramelized, about 8-10 minutes, then set aside.
Cook and chop the steak
  1. Season the steak with salt and pepper and spread it on the griddle.
  2. Cook for 3-4 minutes, chopping with spatulas until the steak is evenly broken up.
Assemble Philly cheesesteak sandwiches
  1. Divide the steak into 4 portions, top each with caramelized vegetables, and lay 2 slices of provolone over the top.
  2. Butter the hoagie rolls and toast them on the griddle until golden.
  3. Scoop the steak mixture into the rolls, add mayo if desired, and serve immediately.

Notes

Cook the vegetables until truly caramelized (8-10 minutes) so they add sweetness that balances the savory steak. Store leftovers in the refrigerator up to 3 days; reheat on the griddle or in a skillet until hot, then assemble with fresh toasted rolls. Freezing isn’t recommended for best cheese texture. For a lighter option, use reduced-fat provolone (or a lower-fat provolone-style cheese) to reduce calories while keeping the melty pull.