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.
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
- 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
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.
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.
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.
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.
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.
Blackstone Philly Cheesesteak
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.
Andrea
My mouth is watering looking at these photos! We've got this on the schedule to make. Can't wait to try it!
Jeanine
Being from NJ, I've had my fair share of cheesesteak sandwiches. I always love trying new versions of this classic.
Cami
Really love this so easy recipe! Thanks for sharing this!
Robin Donovan
These look amazing! Can't wait to try the recipe!
Natalie
OMG, this was delicious! Definitely going to my favorites.