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Authentic Blackstone Philly Cheesesteak

Authentic Philly cheesesteak made on a Blackstone griddle with thinly sliced ribeye, caramelized onions, and melted provolone. Juicy steak is chopped and seared, then tucked into butter-toasted hoagie rolls for a classic cheese steak sandwich cross-section.
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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: 950
Ingredients Equipment Method Notes

Ingredients
  

Steak and toppings
  • 1.5 lb ribeye steak Thinly sliced.
  • 2 onions Sliced.
  • 2 green bell peppers Sliced.
  • 3 tbsp oil
  • 0.25 salt and pepper To taste.
  • 8 provolone cheese Use Cheese Whiz if desired.
Bread
  • 4 hoagie rolls
  • 1 tbsp butter For toasting rolls.

Equipment

  • 1 Blackstone griddle

Method
 

Caramelize onions and peppers
  1. Heat the Blackstone griddle to medium-high heat and add the oil. Let the oil warm until it shimmers, then add the sliced onions and bell peppers.
  2. Cook onions and peppers until caramelized, about 8-10 minutes, then move them to the side. Keep them cooking until browned and softened, but avoid burning at the edges.
Cook and chop steak
  1. Season the thinly sliced ribeye with salt and pepper. Spread it in a single layer on the hot griddle so it sears quickly.
  2. Cook the steak on the hot griddle for 3-4 minutes, chopping with spatulas. Stir and chop until the meat is browned and no longer pink.
Melt cheese and toast rolls
  1. Divide the steak into 4 portions and top each with provolone cheese, allowing to melt. Keep the cheese on the hottest surface so it turns fully melted and glossy.
  2. Butter and toast the hoagie rolls on the griddle until golden. Toast cut-side down until crisp and lightly browned.
Assemble and serve
  1. Scoop each steak portion with onions and peppers into toasted rolls and serve immediately. Use the griddle’s hot surface to keep the filling steaming as you load the sandwiches.

Notes

Pro tip: thinly sliced ribeye cooks fast—avoid overcrowding so you get browned edges instead of steaming. Refrigerate leftovers in an airtight container up to 3 days; reheat on a griddle or skillet until hot (cheese may not be as silky as fresh). Freezing isn’t ideal for the best texture, but it can work for the filling only. Dietary swap: use plant-based provolone or a vegan cheese sauce to keep the melted-cheese effect.