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Blackstone Philly Cheesesteak Sandwiches

Blackstone Philly cheesesteak sandwiches with thinly sliced ribeye, caramelized peppers and onions, and overflowing provolone on buttery toasted hoagie rolls. Cooked on a griddle for fast, chop-worthy steak texture and gooey 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: 760
Ingredients Equipment Method Notes

Ingredients
  

Ribeye steak, thinly sliced
  • 1.5 lb ribeye steak thinly sliced
Onions, sliced
  • 2 onions sliced
Green bell peppers, sliced
  • 2 green bell peppers sliced
Oil
  • 3 tbsp oil
Salt and pepper
  • salt and pepper to taste
Provolone cheese
  • 8 slice provolone cheese
Hoagie rolls
  • 4 hoagie rolls
Butter for toasting
  • 1 tbsp butter for toasting
Mayo (optional)
  • mayo optional

Equipment

  • 1 Blackstone griddle

Method
 

Caramelize the peppers and onions
  1. Heat the Blackstone griddle to medium-high and add the oil. Spread it thin so it shimmers across the surface.
  2. Cook the onions and green bell peppers until caramelized, about 8-10 minutes, stirring occasionally. Keep them moving until they turn deep golden-brown.
  3. Set the caramelized onions and peppers aside on a plate. Let them cool slightly so they don’t steam the steak later.
Cook and chop the steak
  1. Season the sliced ribeye with salt and pepper to taste. Sprinkle evenly so every bite tastes balanced.
  2. Cook the steak on the griddle for 3-4 minutes, chopping with spatulas as it cooks. Look for browned edges and small, tender steak pieces.
Assemble the sandwiches
  1. Divide the steak into 4 portions and top each portion with the caramelized vegetables and 2 slices of provolone. Press lightly so the cheese starts melting right away.
  2. Butter the hoagie rolls and toast them on the griddle until golden. Toast cut-side down first, then flip briefly for even color.
  3. Scoop the steak mixture into the toasted rolls, add mayo if desired, and serve immediately. Serve hot so the provolone stretches and overflows.

Notes

Pro tip: use very thinly sliced ribeye and chop with spatulas while it cooks so the texture stays tender and crumbles into the roll. Store leftovers in an airtight container in the fridge up to 3 days; reheat in a hot pan or on the griddle. Freezing is not recommended because the steak and cheese texture softens. For a lighter swap, use part-skim mozzarella or reduced-fat provolone instead of full-fat provolone.