Philly Cheesesteaks on a Blackstone Grill

A sandwich filled with grilled steak slices, sautéed onions, and creamy cheese sauce, garnished with chopped parsley, served on a rustic bread roll on a marble surface.

Philly Cheesesteaks on a Blackstone Grill

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

Course Main

Cuisine American

Keyword sandwich

Prep Time 14

Cook Time 21

Total Time 35

Servings

Calories 566kcal

Author Wendy Polisi

Equipment

Blackstone Griddle

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.

Notes

Storage

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

You can store the meat and onions in the refrigerator for up to three days.

Leftovers can be frozen for up to three months.

Nutrition