Quick Philly Cheesesteaks on a Blackstone Grill
Craving a quick and delicious cheesy sandwich that everyone will love? This easy 35-minute recipe for Blackstone Philly Cheesesteak is sure to delight!When you combine thin slices of steak with gooey melted cheese and perfectlycharred veggies, you have an easy meal perfect for weeknight dinners andcasual entertaining.
Servings 6
Calories 581kcal
Equipment
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.
Notes
Storage
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.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