This Philly Cheesesteak on the Blackstone brings all the flavor of the iconic sandwich straight to your backyard.
Thinly sliced ribeye, golden sautéed onions and peppers, and gooey melted provolone all piled onto a toasted hoagie roll—griddled to perfection.
It’s street food comfort, right off your flat top.
Why You’ll Love This Recipe
Authentic Flavor: Ribeye, onions, peppers, and cheese just like Philly-style.
Quick Cook Time: Done in under 30 minutes on the Blackstone griddle.
Crowd-Pleaser: Perfect for gatherings, tailgates, or weeknight dinners.
Customizable: Choose your cheese, add mushrooms, or spice it up.
Restaurant Quality at Home: Golden rolls, juicy meat, cheesy goodness.
Ingredient Highlights
Ribeye Steak: Thinly sliced for quick cooking and juicy bites.
Bell Peppers & Onions: Classic veggie combo that adds sweetness and crunch.
Provolone Cheese: Melty and mild—perfect for Philly sandwiches.
Hoagie Rolls: Soft inside, crisped on the griddle.
Olive Oil or Butter: For sautéing and toasting the rolls.
Optional Add-ons: Mushrooms, hot peppers, or cheese sauce.
Pro Tips Before You Start
Freeze Ribeye for 30 mins before slicing for super thin cuts.
Use a meat slicer or sharp knife for clean, even slices.
Preheat your Blackstone well so everything cooks evenly.
Griddle the rolls last to soak up flavor from the meat.
Cover with a dome to help melt the cheese faster.
How to Make Philly Cheesesteak on the Blackstone
Step 1: Prep the Ingredients
Slice ribeye steak thinly and set aside. Slice onions and bell peppers.
Have cheese and hoagie rolls ready.
Step 2: Sauté the Veggies
Preheat the Blackstone to medium-high.
Add a bit of oil and sauté onions and peppers for 5–7 minutes until soft and caramelized.
Step 3: Cook the Steak
Add sliced steak to a clean spot on the griddle.
Season with salt and pepper.
Cook 2–3 minutes, then flip and cook another 2–3 minutes until browned.
Step 4: Combine & Melt Cheese
Mix veggies into the steak. Shape into sandwich-size portions.
Top each with slices of provolone.
Cover with a dome or metal bowl to melt the cheese.
Step 5: Toast the Rolls
Split hoagie rolls and toast face down on the griddle with a bit of butter until golden and crisp.
Step 6: Assemble and Serve
Use a spatula to lift the meat-veggie-cheese combo and place onto toasted rolls.
Serve hot.
What to Serve with Philly Cheesesteak
French Fries or Potato Wedges
Pickles or Giardiniera
Crispy Onion Rings
Creamy Coleslaw
Iced Tea or Cold Beer
Variations and Substitutions
Cheese Options: Try American, Cheez Whiz, or white cheddar.
Add Mushrooms: Sautéed mushrooms add an earthy touch.
Spicy Version: Add jalapeños or banana peppers.
Gluten-Free: Serve in lettuce wraps or on GF rolls.
Storage Tips
Fridge: Store meat-veggie mix in an airtight container for 3 days.
Reheat: On the griddle or skillet until hot.
Freezer: Freeze cooked meat mixture for up to 2 months.
FAQs
Can I use a different cut of beef?
Yes, sirloin or NY strip also works, just slice thinly.
What cheese is best for Philly cheesesteak?
Provolone, Cheez Whiz, or white American are all authentic picks.
How do I get thin slices of beef?
Partially freeze it and use a sharp knife or slicer.
Do I need a dome to melt cheese?
It helps, but you can tent with foil or use a pot lid instead.
Can I make this indoors?
Yes—use a cast iron pan or griddle on the stovetop.
Are hoagie rolls required?
Not required, but recommended. Use any soft, sturdy sandwich roll.
Final Thoughts
This Philly Cheesesteak on the Blackstone is everything you love about a classic cheesesteak—juicy steak, sweet onions and peppers, melted cheese, and a toasty roll—all done hot and fast on the griddle.
It’s a must-make for sandwich lovers, summer grilling, or game day gatherings.
Big flavor, little fuss.
