Oh my goodness, you have GOT to try this Blackstone Philly Cheesesteak! Seriously, it’s the real deal and so ridiculously easy. I remember making these for the first time when we got our Blackstone griddle, and my family was absolutely blown away. It’s got that authentic street-food vibe – juicy shaved steak, tons of melty cheese, and onions all caramelized to perfection right there on the hot griddle. If you’re looking for a quick dinner that tastes like you’ve been cooking all day, this Blackstone Philly Cheesesteak is your new best friend. It’s honestly a game-changer for taco Tuesday… or, you know, any night of the week!
Why You’ll Love This Blackstone Philly Cheesesteak
- Serious speed: It’s ready in about 20 minutes from start to finish!
- Super easy: Everything cooks on the griddle, meaning less cleanup.
- All the flavor: Juicy steak, sweet caramelized onions, and melty cheese.
- Totally satisfying: Rich, savory, and hearty – pure comfort food!
- Authentic taste: Gets those crispy edges and classic flavor you crave.
Ingredients for Your Blackstone Philly Cheesesteak
Okay, gathering your ingredients is half the fun! For these incredible Blackstone Philly Cheesesteaks, you’ll want to grab a few key things. Trust me, the quality of your steak makes a difference here. Shaved ribeye is the absolute best for tenderness and getting those perfect crispy bits.
- For the Cheesesteak
- 2 pounds shaved ribeye steak
- 1 tablespoon olive oil
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 8 slices provolone cheese
- For the Rolls
- 4 hoagie rolls
- 2 tablespoons butter
Step-by-Step Instructions for the Perfect Blackstone Philly Cheesesteak
I recommend getting your griddle nice and hot before you even think about adding ingredients. That’s key for getting those yummy crispy bits!
Step 1: Let’s get that Blackstone griddle screaming hot! We’re talking medium-high heat. Then, drizzle about a tablespoon of olive oil all over the hot surface.
Step 2: Toss those sliced onions and bell peppers right onto the griddle. Let them do their thing for about 5 to 6 minutes, until they get nice and soft and start to get those lovely little caramelized spots. Don’t move them around too much!
Step 3: Now, push all those gorgeous veggies over to one side of the griddle. We need space for the star of the show!
Step 4: Add your shaved ribeye steak to the empty side of the griddle. Spread it out nice and even, just like you see in those awesome diner videos. Sprinkle it generously with salt, black pepper, and garlic powder. If you love steak, you should totally check out this Garlic Butter Steak Zucchini Skillet for another quick meal idea!
Step 5: This is where the magic happens! Cook the steak for about 3 to 4 minutes. Use your spatulas to chop and turn the meat. You want it all browned up and cooked through. A quick tip: make sure your beef reaches at least 145°F and let it rest for about 3 minutes – it makes it super juicy!
Step 6: Okay, time to bring it all together! Mix those caramelized veggies right into the cooked steak. Give it all a good stir on the griddle.
Step 7: Now, divide that delicious steak and veggie mix into four equal piles. Shape them into little mounds, kind of like the size of your rolls.
Step 8: Lay two slices of provolone cheese right on top of each steak pile. Let it melt for about a minute. Oh man, the smell from this step is incredible!
Step 9: While the cheese is melting, spread a little bit of butter on the inside of your hoagie rolls. Lightly toast them on a cooler part of the griddle until they’re golden brown and smell amazing. Careful, they toast up fast!
Step 10: Finally, scoop those cheesy, steak-filled mounds into your perfectly toasted rolls. Serve your Blackstone Philly Cheesesteak up immediately and watch everyone devour them!
What to Serve with Your Blackstone Philly Cheesesteak
This Blackstone Philly Cheesesteak is already a hearty meal, but these sides just make it even better! They add a little extra crunch and freshness that really rounds everything out.
Creamy Macaroni Salad: This is a classic for a reason! A good, creamy mac salad with crunchy veggies adds that perfect cool, tangy contrast to the hot, savory cheesesteak. My creamy mac salad is a huge hit and always disappears fast!
Broccoli Apple Salad: For something a little lighter but still so satisfying, you can’t go wrong with a broccoli apple salad. The sweet crunch from the apples and broccoli is fantastic with the rich steak. This broccoli apple salad recipe is a winner.
Crispy Onion Rings: Because sometimes, you just *need* fries or onion rings with your sandwich, right? Making them right on the griddle alongside the cheesesteaks is totally doable and adds that extra crispy indulgence.
Storing and Reheating Your Blackstone Philly Cheesesteak
Got some leftover Blackstone Philly Cheesesteak goodness? Don’t toss it! Store the steak and veggie mixture in an airtight container in the fridge for up to 3 days. Keep the toasted rolls separate, or you can toast fresh ones when you’re ready to eat. Reheat the steak mixture in a skillet over medium heat until warmed through, or you can even pop it back on the griddle for a few minutes to get it nice and hot. For easy meal prep, you can portion out the steak mixture into containers and just toast a roll when you’re ready for a quick lunch!
Frequently Asked Questions About Blackstone Philly Cheesesteak
What is the best cut of steak for a Blackstone Philly Cheesesteak?
For the most authentic and tender experience, you really want to use shaved ribeye steak. It’s already super thin, so it cooks fast and gets those delicious crispy edges on the griddle. Some people have luck with thinly sliced sirloin or even flank steak for these Blackstone Philly Cheesesteaks, but ribeye is king!
Can I make this Blackstone Philly Cheesesteak without a griddle?
Absolutely! If you don’t have a Blackstone, you can totally make this in a large skillet on your stovetop. Just cook the veggies and steak in batches if needed to avoid crowding the pan, and use medium-high heat. You won’t get quite the same smashed, crispy bits, but it’ll still be delicious!
What kind of cheese is traditional for a Philly Cheesesteak?
Traditionally, a Philly cheesesteak is made with Cheez Whiz, provolone, or American cheese. For this Blackstone Philly Cheesesteak, I love using provolone because it melts beautifully and has a nice, mild flavor that complements the steak and onions without overpowering them. It gets wonderfully gooey!
Before You Go
Seriously, give this Blackstone Philly Cheesesteak a whirl! It’s such a fun and ridiculously tasty way to get dinner on the table fast. I’d absolutely love to hear what you think, so drop a comment below and let me know how yours turned out! You can also catch more easy recipes on our YouTube channel!
Blackstone Philly Cheesesteak
Ingredients
Equipment
Method
- Preheat the Blackstone griddle to medium-high heat.
- Add olive oil to the griddle.
- Place sliced onions and bell peppers onto the griddle and cook for 5 to 6 minutes until softened and lightly caramelized.
- Push vegetables to one side of the griddle.
- Add shaved ribeye steak to the hot surface in an even layer.
- Season steak with salt, black pepper, and garlic powder.
- Cook for 3 to 4 minutes, chopping and turning the meat with spatulas until browned and fully cooked. Beef should reach 145°F with a 3 minute rest.
- Mix the vegetables into the cooked steak.
- Divide the steak mixture into 4 equal portions.
- Top each portion with 2 slices provolone cheese and allow cheese to melt for 1 minute.
- Butter the hoagie rolls and toast them lightly on the griddle until golden brown.
- Scoop each cheesy steak portion into toasted rolls and serve immediately.
