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Home » Blackstone Griddle Recipes » Easy Blackstone Philly Cheesesteak

Easy Blackstone Philly Cheesesteak

Published: May 17, 2022 by Wendy Polisi Modified: May 12, 2022 · 1138 words. · About 6 minutes to read this article. This post may contain affiliate links. All opinions are my own.

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Craving a delicious cheesy sandwich that everyone will love?  This Blackstone Philly Cheesesteak is sure to delight!  When you combine thin slices of steak with gooey melted cheese and perfectly charred veggies, you have an easy dinner perfect for weeknight dinners and casual entertaining.

Overhead photo of a Blackstone Philly Cheesesteak on a white plate garnished with parsley.

Are you looking for an easy Philly cheesesteak recipe? Look no further! 

This Blackstone Philly cheesesteak is simple to make and absolutely delicious. With limited prep time,  it's perfect for a quick and easy weeknight meal. 

Give it a try today.   Once you make this Blackstone Philly cheesesteak recipe, you may never make it any other way.

Ingredients for Making Philly Cheesesteak on a Blackstone

Overhead photo of thinly sliced steak, onions, peppers, avocado oil, garlic, salt, pepper, cheese slices, and buns.
  • Steak:  My butcher offers thinly sliced steak, which makes things easy.  If you are cutting your steak, I recommend putting your steak in the freezer for 30 minutes and then cutting with a sharp knife.
  • Salt and pepper:  I use two teaspoons of salt per pound of meat, but adjust the seasonings to your liking. You can use seasoned salt if you like.
  • Oil:  Avocado oil is my go-to for high-heat cooking, but you can use your favorite oil.  Olive oil can be used, but I don’t recommend using extra-virgin olive oil.   If you want to use butter, I recommend a mixture of butter and high heat oil.
  • Bell Peppers:  Red, yellow, or green bell peppers work. 
  • Onions:  Use yellow or white onions.
  • Garlic:  Freshly minced garlic is best when cooking Philly cheesesteak on a griddle, but garlic powder works.
  • Cheese: I used provolone slices, but you can use your favorite cheese.
  • Rolls:  Buy good quality rolls from your bakery, or make your own by forming the dough from my Bread Machine Hamburger Buns into rolls and baking them.  (That is what I did!)

Mix it Up

Feel free to be creative with your Blackstone cheese steak!  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.

Frequently Asked Questions

What cut of meat is best for Philly cheesesteak?


There are a few key things to keep in mind when it comes to Philly cheesesteaks. First, you want a cut of meat that can be thinly sliced easily. 

Second, you want cheesesteak meat with some fat content. (Look for marbling to ensure adequate fat content.)  This will help to add flavor and prevent the meat from drying out. 

Third, you want a cut of meat that is relatively easy to chew. 

With these factors in mind, the best meat for Philly cheesesteak is either ribeye steak, top round, top sirloin, or flank steak. Of these, ribeye is widely considered the best option.

What is the best cheese for Philly Cheesesteak?


While many different types of cheese can be used, the most popular choices are American cheese, provolone, and mozzarella. 

American cheese is known for its creamy texture and mild flavor, while provolone is slightly more sharp and tangy. 

On the other hand, Mozzarella has a smooth and creamy texture with a slightly sweet taste. Ultimately, the best cheese for Philly cheese steak on the Blackstone griddle is a matter of personal preference.

How is the original Philly cheesesteak made?


Authentic Philly cheesesteak is a classic sandwich that originated in Philadelphia, Pennsylvania. The dish is traditionally made with thinly sliced steak, cheese, and onions on a hoagie roll.  

While there are many different interpretations of the sandwich, a few common denominators make up a classic Philly cheesesteak. 

First, the steak should be thinly sliced so that it can be cooked quickly and easily. 

Second, the cheese should be melted into the steak for maximum flavor. 

And finally, the onions should be cooked until they are soft and caramelized.

Bell peppers and mushrooms are not “authentic” to the original recipe but are commonly found atop toasted hoagie rolls on cheesesteak sandwiches throughout the country.

Have fun, and customize your Blackstone Philly cheese steak to your liking.

Tools Needed to Make Griddle Philly Cheesesteak

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  • Blackstone griddle
  • Spatula (Metal spatulas are best!)
  • Infrared thermometer
  • Griddle dome

Storing Your Blackstone Griddle Philly Cheesesteak Sandwich

Blackstone Philly cheesesteak sandwiches are best put together just before serving.

You can store the meat and vegetables in separate containers in the refrigerator for up to three days.

Leftovers can be frozen for up to three months.

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.

Thinly sliced steak seasoned with salt and pepper.
Sliced onions and bell peppers.

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.

Sliced onions cooking on a griddle.
Slice onions that have been lightly charred on a griddle.

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.

Close up photo of onions an peppers cooking on a Blackstone griddle.
Thinly sliced steak cooking on a Blackstone griddle.

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.

Cheese placed over steak on a Blackstone griddle.
Cheese being melted over steak on a Blackstone Griddle.

Lightly toast your buns.

Add the sliced steak and cheese and top with the onions and peppers.  Serve warm.

More Blackstone Recipes to Try 

  • When you want a simple meal that the whole family is sure to love, look no further than Blackstone Fajitas.
  • Looking for a side that is perfectly simple?  You will love these Griddle Potatoes.
  • Blackstone Chicken is easy to make and anything but a boring chicken dinner.
  • Hearty side dish or vegetarian main?  You decide!  Either way, you will love this Blackstone Fried Rice.
Photo of a plate of Blackstone Philly Cheesesteak with a bowl of peppers and onions and basket of buns behind it.
Photo of the cover of a Ninja Foodi Grill Cookbook.
If you like this recipe don't forget to leave a 5 star rating and let me know how it went in the below comments, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see all my delicious recipes.
Square photo of a Blackstone Philly Cheesesteak on a white plate garnished with parsley.
Print Recipe
5 from 5 votes

Blackstone Philly Cheesesteak

Blackstone Philly cheesesteaks are the perfect blend of juicy beef, crispy onions and peppers, and gooey cheese. So skip the fast-food joint and try making cheesesteaks at home - you won't be disappointed!
Prep Time15 mins
Cook Time21 mins
Total Time36 mins
Course: Main
Cuisine: American
Keyword: sandwich
Servings: 6
Calories: 581kcal
Author: Wendy Polisi

Equipment

  • Blackstone Griddle

Ingredients

  • 2 pounds thinly sliced steak
  • 2 teaspoons sea salt
  • ½ teaspoon black pepper
  • Oil for the griddle
  • 2 bell peppers sliced
  • 2 onions sliced
  • 2 cloves garlic minced
  • 6 sliced provolone cheese
  • 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, about 375 ° F to 400 ° F.
  • Oil the griddle well.
  • Add onion and cook for 8 minutes.
  • Reduce the heat to medium-low and add the peppers; cook for another 6 to 8 minutes.
  • While the peppers are cooking, heat the other side of the griddle to medium-high.
  • Add the steak to the hotter side of the griddle.
  • Cook until browned and cooked through about 3 minutes.
  • Add the cheese slices to the top of the steak and cover. Cook until the cheese melts, about 2 minutes.
  • Removed the cheese, steak, and vegetables from the griddle.
  • Fold the cheese into the steak.
  • Form sandwiches with the rolls, steak mixture, onions, and peppers.

Nutrition

Calories: 581kcal | Carbohydrates: 39g | Protein: 42g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 105mg | Sodium: 1288mg | Potassium: 575mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1434IU | Vitamin C: 54mg | Calcium: 175mg | Iron: 14mg
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About Wendy Polisi

Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out!

Reader Interactions

Comments

  1. Andrea

    May 23, 2022 at 5:53 pm

    5 stars
    My mouth is watering looking at these photos! We've got this on the schedule to make. Can't wait to try it!

    Reply
  2. Jeanine

    May 23, 2022 at 6:51 pm

    5 stars
    Being from NJ, I've had my fair share of cheesesteak sandwiches. I always love trying new versions of this classic.

    Reply
  3. Cami

    May 24, 2022 at 1:40 am

    5 stars
    Really love this so easy recipe! Thanks for sharing this!

    Reply
  4. Robin Donovan

    May 24, 2022 at 2:47 am

    5 stars
    These look amazing! Can't wait to try the recipe!

    Reply
  5. Natalie

    May 24, 2022 at 8:18 am

    5 stars
    OMG, this was delicious! Definitely going to my favorites.

    Reply

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Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out! Read More…

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