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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. Cooked on a hot griddle for fast chopping and a melty, juicy steak filling in toasted hoagie rolls.
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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: 980
Ingredients Equipment Method Notes

Ingredients
  

Ribeye steak
  • 1.5 lb ribeye steak, thinly sliced
Vegetables
  • 2 large onions, sliced
  • 2 green bell peppers, sliced
Seasoning and oil
  • 3 tbsp oil
  • 0.25 Salt and pepper to taste
Cheese and bread
  • 8 slice provolone cheese
  • 4 hoagie rolls
  • 1 tbsp Butter for toasting
  • 0.5 tbsp Mayo (optional)

Equipment

  • 1 cast iron skillet

Method
 

Preheat and cook vegetables
  1. Heat a Blackstone griddle to medium-high and add the oil, then let it shimmer. Aim for a steady sizzle so the onions and peppers caramelize instead of steaming.
  2. Cook the sliced onions and bell peppers until caramelized, about 8-10 minutes, stirring occasionally. Transfer them to a tray or plate once they’re browned and softened.
Cook and chop the steak
  1. Season the thinly sliced ribeye with salt and pepper, then spread it out in a single layer on the hot griddle. Keep the griddle at medium-high so the meat browns quickly.
  2. Cook the steak for 3-4 minutes, chopping with spatulas as it cooks. Stop when it’s browned and no longer pink.
Assemble the cheesesteak sandwiches
  1. Divide the cooked steak into 4 portions on the griddle and top each with the caramelized vegetables. Add 2 slices of provolone to each portion so they start melting right away.
  2. Butter and toast the hoagie rolls on the griddle until golden. Toast just until crisp so the rolls can hold the hot filling without getting soggy.
  3. Scoop the steak mixture into the toasted rolls and add mayo if desired. Serve immediately so the cheese stays stretchy and the filling is hot.

Notes

Pro tip: To get that classic cheese pull, assemble and serve right after the provolone melts—don’t let the filling sit uncovered. Refrigerate leftovers up to 3 days; reheat on a griddle/skillet over medium to re-melt cheese, adding a splash of water if needed. Freezing is not recommended because hoagie rolls and bell peppers can soften. For a lighter option, use reduced-fat provolone and trim any visible fat from the ribeye before slicing.