Authentic Blackstone Philly Cheesesteak
This recipe brings juicy ribeye, caramelized peppers, and onions, topped with gooey provolone, together for a delicious Philadelphia-inspired sandwich.
Ingredients
Protein
- 1 pound ribeye steak, thinly sliced Freeze for 15-20 minutes before slicing for better results.
Cheese
- 4 slices provolone cheese Can substitute with a mix of provolone and American for extra meltability.
Veggies
- 1 large onion, sliced Caramelize low and slow for the sweetest flavor.
- 1 large bell pepper, sliced
Oil & seasoning
- 1 tablespoon olive oil
- Salt and pepper to taste
Bread
- 4 pieces hoagie rolls Toast for added texture.
Instructions
Preparation
- Preheat your Blackstone griddle over medium-high heat.
- Drizzle olive oil on the griddle and add sliced onions and bell peppers. Sauté until caramelized, about 5-7 minutes. Remove from the griddle and set aside.
Cooking
- Season the ribeye steak with salt and pepper, then place on the griddle. Cook to your desired doneness, about 3-4 minutes per side.
- Once the steak is cooked, thinly slice it against the grain.
- Return the sliced steak to the griddle, add the sautéed peppers and onions on top, then cover with provolone cheese.
- Allow the cheese to melt for a minute.
Serving
- Serve the cheesesteak on the hoagie rolls and enjoy!
Notes
For a lighter swap, try the chicken Philly cheesesteak recipe. For a smoky twist, serve with pickled jalapeños or a smear of chipotle mayo.