The case for making a Blackstone Philly Cheesesteak is pretty simple. The hot griddle gives you the seared ribeye, browned onions, toasted hoagie, and melty cheese. That's hard to pull off easily in a single skillet. I use thinly sliced ribeye and diced onions. A splash of water under the dome at the end gives the cheese has no choice but to go gooey
I've been making this griddle cheesesteak in some form for four years, and the version below is what's stuck. It's changed from what I originally posted. I dropped the bell peppers, because I found we liked it that way better.
I also now steam the cheese, because the texture is so much better.
Call it personal growth, but I have also stopped pretending thatIf it is wise for me to chop a hot ribeye on a 500-degree surface. (More on the last one in a minute, because it matters.)
Like this recipe? Don't miss my Chicken Philly and my Italian Cheesesteak.
Ribeye, every time
I've made this Blackstone Philly with the shaved steak from the bag in the meat case, and I've made it with ribeye. Ribeye wins by a landslide.
What I look for is thin-cut ribeye. They're often cheaper per pound than a thick cut ribeye, and way easier to cut thin.
If your store only carries thick ribeyes, buy them anyway. Put them into the freezer for 20 minutes before slicing. They firm up just enough to make slicing thin easier.
On chopping the steak
Watch any cheesesteak counter video and you'll see them chopping the meat right on the griddle with two metal spatulas while it cooks. It's beautiful, it's fast, and it is absolutely the more authentic move.
I do not do this.
I chop my steak on a cutting board after I've seasoned it and let it come up to room temp. I am exactly clumsy enough to burn myself while trying to chopp steak on an oiled, 500-degree surface. That is not a Saturday night I'm interested in.
If you have steady hands and confidence in your spatula game, do the on-griddle chop. If you're at all like me, do it cold.
A splash of water and a dome (the cheese move)
Right before you cover the pile of steak-and-cheese with the griddle dome, add a tablespoon or two of water onto the hot surface. A bottle makes this easy. The water hisses, turns instantly to steam trapped by the dome.
Instead of waiting for the cheese to slowly soften from below, it melts from above, into something that pours instead of clumps. Twenty seconds and you've got cheesesteak texture, not melty-cheese-sandwich texture.
Toasted hoagie rolls
I recommend using my Bread Machine Hoagie Rolls. The recipe was made for sandwiches like this one.
A floppy roll under a hot, juicy Philly cheesesteak is a sad roll within four minutes. You want the inside of the bread toasted just enough to hold up — not crouton-crunchy, just dry to the touch with a little gold.
The move: split your hoagies, lay them cut-side down on a clean, oiled section of the griddle for 60 to 90 seconds while the cheese is melting under the dome. If you want them richer, brush the cut sides with a thin layer of softened butter before they hit the flattop.
Ingredient Notes
Ribeye is the classic choice, but I’ve tested this easy Philly cheesesteak recipe with sirloin too, and both work well on the griddle. You can even buy thinly sliced steak that makes it even easier on busy weeknights.
I use one teaspoon of salt per pound of meat, but adjust the seasonings to your liking. You can use seasoned salt if you like.
For the cheese, as mentioned above, use what you like!
Tools Needed to Make Griddle Philly Cheesesteak
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- Blackstone griddle
- Spatula (Metal spatulas are best!)
- Infrared thermometer
- Griddle dome
How to Make Blackstone Philly Cheesesteak
Add the onions to one side and cook for 5 minutes, stirring occasionally, until soft and starting to brown.
Build your sandwiches with the toasted rolls and that steak and onion mixture.
Philly Cheesesteaks on a Blackstone Grill
Equipment
Ingredients
- 2 pounds thinly sliced ribeye steak
- 2 teaspoons sea salt
- ½ teaspoon black pepper
- Oil for the griddle
- 1 large onion diced
- 2 cloves garlic minced
- 6 sliced provolone cheese or Philly cheesesteak cheese sauce
- 6 hoagie rolls sliced and lightly toasted
Instructions
- Season the steak with salt and pepper and allow to sit at room temperature for 1 hour.
- Heat the Blackstone Griddle to medium heat.
- Toast your hoagies, cut side down. Transfer to a baking sheet and cover with foil to keep warm.
- Oil the griddle well.
- Add onion on one side and cook for 5 minutes.
- Add the steak to the other side of the griddle.
- Cook until browned and cooked through, about 3 minutes. Combine the steak and onions.
- Add the cheese to the top of the steak and cover, adding a touch of water to the hot surface just before you close the dome.
- Cook until the cheese melts, about 30 seconds.
- Fold the cheese into the steak.
- Form sandwiches with the rolls, steak and onions.
Andrea says
My mouth is watering looking at these photos! We've got this on the schedule to make. Can't wait to try it!
Jeanine says
Being from NJ, I've had my fair share of cheesesteak sandwiches. I always love trying new versions of this classic.
Cami says
Really love this so easy recipe! Thanks for sharing this!
Robin Donovan says
These look amazing! Can't wait to try the recipe!
Natalie says
OMG, this was delicious! Definitely going to my favorites.