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Blackstone Philly Cheesesteak

A classic Philly cheesesteak made on the Blackstone griddle — thin-sliced ribeye, caramelized onions, melted provolone, and toasted hoagie rolls all cooked on the flat top at the same time.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 Sandwiches
Course: Blackstone Recipes
Cuisine: Burgers & Sandwiches
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs ribeye steak sliced as thin as possible
  • 2 large yellow onions sliced thin
  • 1 green bell pepper sliced thin (optional)
  • 8 slices provolone cheese or Cheez Whiz
  • 4 hoagie rolls
  • 4 tbsp butter divided
  • 3 tbsp vegetable oil
  • Salt and black pepper to taste
  • 1 tbsp Worcestershire sauce
Optional Toppings
  • Mushrooms sliced
  • Hot peppers
  • Jalapeños

Method
 

  1. Prep all ingredients before turning on the griddle — slice meat, onions, peppers, and have cheese and rolls ready to go.
  2. Preheat Blackstone to medium-high heat (around 400°F) for a full 10 minutes.
  3. Add 2 tbsp vegetable oil to one section of the griddle. Add sliced onions and a pinch of salt. Cook 8-10 minutes, stirring occasionally, until soft and caramelized. Add peppers and/or mushrooms if using.
  4. Add remaining 1 tbsp oil to a separate section of the griddle. Spread ribeye out in a thin layer — don't pile it. Season immediately with salt and pepper and add Worcestershire sauce.
  5. Use your spatula to chop and move the meat continuously while it cooks, about 4-5 minutes, until browned with crispy bits.
  6. Combine meat and onions into 4 equal piles on the griddle.
  7. Place 2 slices of provolone on each pile. Cover with a basting dome if available and let melt for about 1 minute.
  8. Butter the inside of hoagie rolls and toast butter-side down on a clean section of the griddle for about 2 minutes until golden brown.
  9. Scoop each meat and cheese pile into a toasted roll, press down gently, and serve immediately.

Notes

  • Freeze your ribeye for 45 minutes before slicing for much cleaner, thinner cuts — or ask your butcher to slice it for you.
  • Season meat when it hits the griddle, not before — salting early draws out moisture and prevents browning.
  • Don't skip toasting the rolls — it creates a barrier that keeps them from getting soggy.
  • Cheez Whiz is a valid and authentic alternative to provolone. No judgment here.