Easy Blackstone Philly Cheesesteak

When it comes to making an authentic griddle Philly cheesesteak at home, the Blackstone makes the whole process easier. You have enough room to keep the onions cooking while the steak sears properly, and enough space to chop everything together at the end without overcrowding the griddle.

That matters more than people think. Crowded steak steams fast, and once that happens, you lose those browned edges that make a great cheesesteak so good.

I usually make mine with provolone because I like the flavor with the steak, but white American cheese melts beautifully too. (And the combo is perfect.)

And yes, I know some people are fiercely loyal to Cheez Whiz. Use what makes you happy.

The bigger thing is getting the steak sliced thin and cooked hot and fast.

One trick that makes a huge difference is popping the steak into the freezer for about 15 minutes before slicing. It firms up just enough to make shaving it thin way easier.

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!

Mix it Up

Feel free to be creative with this Blackstone grill recipe!  Add garlic powder to the steak or mushrooms to the vegetables.  

Some people like to add a little mayo to their bread before adding the meat, cheese, and vegetables.

Craving heat? Add some spice to your Philly steak sandwich with some pepperoncini peppers. Is it traditional? No. But delicious? You bet.

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

First, start by seasoning your steak with salt and pepper and letting it sit at room temperature for one hour.

Heat one side of your griddle and oil it well.

Add the onion and cook for eight minutes.  Reduce the heat to medium-low, and add the peppers.

Cook for another seven minutes.

While the peppers are cooking, heat the other side of the griddle to medium-high heat.

Add the steak to this side, and cook until browned, about three minutes.

Add the cheese slices to the top of the steak and cover.  Cook until the cheese melts, about two or three minutes.

Remove the cheesesteak and vegetables from the griddle and place them on separate plates.

Fold the cheese into the steak.