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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 on buttery hoagie rolls. Chopped steak cooks fast, then gets piled into toasted rolls with cheese melting right on top.
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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: 1100
Ingredients Equipment Method Notes

Ingredients
  

Assemble the cheesesteak filling and toast the rolls
  • 1.5 lb ribeye steak Thinly sliced for quick griddle cooking.
  • 2 onions Sliced for caramelizing with peppers.
  • 2 green bell peppers Sliced for a sweet, slightly crisp topping.
  • 3 tbsp oil Used to cook onions and peppers and prevent sticking.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
  • 8 provolone cheese Use provolone slices, or swap with cheese whiz if preferred.
  • 4 hoagie rolls Split/ready to toast on the griddle.
  • 1 tbsp butter For toasting and flavoring the rolls.

Equipment

  • 1 Blackstone griddle

Method
 

Caramelize onions and peppers
  1. Heat the Blackstone griddle to medium-high heat and add the oil.
  2. Cook the onions and green bell peppers until caramelized, about 8-10 minutes, then move them to the side.
Cook and chop the steak
  1. Season the ribeye steak with salt and pepper.
  2. Cook the steak on the hot griddle for 3-4 minutes, chopping with spatulas as it cooks.
  3. Divide the steak into 4 portions and top each with provolone cheese, allowing it to melt.
Toast rolls and assemble
  1. Butter and toast the hoagie rolls on the griddle until golden.
  2. Scoop each steak portion with the onions and green bell peppers into toasted rolls and serve immediately.

Notes

For the fastest melt and best texture, keep the griddle hot during the steak phase and add cheese immediately after portioning the meat. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a skillet over medium heat until warmed through (cheese may be less stretchy). Freezing is not recommended because the onions and peppers lose texture. For a lighter option, use thin-sliced flank or top-round instead of ribeye while keeping the same griddle method.