Ingredients
Equipment
Method
Cook vegetables
- Heat the Blackstone griddle to medium-high and add oil. Look for the oil to shimmer slightly before you start cooking the vegetables.
- Cook onions and green bell peppers until caramelized, about 8-10 minutes, stirring occasionally. You want deep golden-brown edges and soft, glossy peppers and onions.
- Set the caramelized vegetables aside. Keep them warm so they’ll steam gently when topped with steak.
Cook steak and melt cheese
- Season the ribeye steak with salt and pepper. Spread it into a thin layer so it cooks quickly and evenly.
- Cook the steak for 3-4 minutes, chopping with spatulas as it cooks. It should brown in spots and look mostly cooked with no large pink pieces.
- Divide the steak into 4 portions, then top each portion with caramelized vegetables and 2 slices of provolone. Cook just until the cheese melts and begins to bubble.
Toast and assemble sandwiches
- Butter and toast the hoagie rolls on the griddle until golden. The cut sides should feel crisp and look lightly browned.
- Scoop the steak mixture into the toasted rolls and add mayo if desired. Serve immediately so the cheese stays stretchy and the rolls don’t soften.
Notes
Pro tip: slice the steak very thin so it chars fast and stays juicy—chopping with the spatulas helps it melt together like a classic griddle cheesesteak. Store leftovers in an airtight container in the fridge up to 3 days; reheat on a griddle or in a skillet for best texture (microwave may soften the rolls). Freezing isn’t recommended for sandwiches, but you can freeze cooked steak-onion-pepper mixture up to 2 months. For a lighter option, use a reduced-fat provolone if you want less saturated fat while keeping the melt.