Blackstone Philly Cheesesteak Recipe
If you’re looking for an irresistibly hearty, crowd-pleasing dish that combines sizzling steak, gooey melted cheese, and the satisfaction of a perfectly toasted hoagie roll, this Blackstone Philly Cheesesteak is your new best friend. The flavors burst with every bite, thanks to golden sautéed onions and peppers, luscious provolone, and a creamy swipe of mayo. Whether you’re hosting a backyard gathering or simply craving a restaurant-quality meal at home, this recipe delivers the authentic taste and texture you’ve been dreaming of—all cooked on your Blackstone griddle for that perfect sear and smoky flavor.
Ingredients You’ll Need
This Blackstone Philly Cheesesteak keeps things simple with high-quality ingredients that each earn their place. Every component adds to the final flavor, from juicy steak to fresh veggies, turning a handful of pantry staples into something unforgettable.
- Steak (1½ pounds, thinly sliced): Choose a well-marbled cut like ribeye or sirloin for maximum tenderness and flavor.
- Onion (½, thinly sliced): Adds sweetness as it cooks, bringing balance to every savory bite.
- Green bell pepper (1, thinly sliced): Gives a colorful crunch and that classic cheesesteak character.
- Beef seasoning (2 teaspoons): Whether store-bought or homemade, this brings out the rich depth of the steak.
- Provolone cheese (8 slices): Melts beautifully, creating a creamy, gooey layer over the meat and veggies.
- Hoagie rolls (4): Sturdy, yet soft—these act as the perfect vessel, soaking up all the juices without falling apart.
- Olive oil (1 Tablespoon): Helps achieve that golden sauté on your veggies and enhances the overall flavor.
- Butter (2 Tablespoons): Adds richness and the perfect toasty finish to your rolls and fillings.
- Mayonnaise (6 Tablespoons): A schmear on each roll brings creaminess and a subtle tang that ties everything together.
How to Make Blackstone Philly Cheesesteak
Step 1: Preheat the Blackstone Grill
Start by firing up your Blackstone to medium-high heat, about 400 degrees Fahrenheit. Give it a few minutes to reach temperature—preheating ensures your steak gets that wonderful sear and your veggies caramelize instead of steaming. Nothing starts a Blackstone Philly Cheesesteak off right quite like a hot, ready surface!
Step 2: Add Oil and Butter to the Griddle
Drizzle the olive oil and drop the butter onto the middle of the griddle. Use a spatula to spread them evenly. The butter adds both flavor and a lovely, golden finish while the oil keeps everything from sticking and burning. You’re setting yourself up for both flavor and success here!
Step 3: Sauté the Onions and Peppers
Toss the sliced onions and peppers onto the griddle, coating them in the buttery oil. Let them sizzle for 3 to 5 minutes until they’re softened and just starting to caramelize. You can cook them until they reach your preferred doneness—some like their veggies with a little crunch, while others want them melt-in-your-mouth tender.
Step 4: Move Veggies Aside
Once the onions and peppers are cooked just how you like them, slide them aside to a cooler spot on the griddle. This keeps them warm and avoids overcooking while you tackle the steak. The mix of soft, sweet onions and peppers is at the very heart of a great Blackstone Philly Cheesesteak.
Step 5: Cook and Season the Steak
Add the thin slices of steak right into the center of the griddle. Spread them out so they cook evenly, and sprinkle with your beef seasoning. Let the steak brown for about 3 to 5 minutes without fussing too much so you get those lovely seared edges. Give it a good flip, then cook another 2 to 3 minutes until it’s just cooked through. The aroma is pure magic!
Step 6: Toast the Hoagie Rolls
While your steak finishes, spread mayonnaise generously inside each hoagie roll. Place them, mayo-side down, on the cooler side of the griddle. Let them warm and toast for 2 to 3 minutes until the bread is lightly golden and crisp at the edges. This step keeps the rolls from getting soggy under all that juicy filling.
Step 7: Layer, Melt, and Finish
Divide the steak into four equal piles right on the griddle. Top each pile with a scoop of the sautéed onions and peppers, then drape two slices of provolone cheese over each one. Watch as the cheese quickly melts into a bubbling blanket of creamy delight. This is where your Blackstone Philly Cheesesteak transforms into a mouthwatering masterpiece.
Step 8: Assemble the Sandwiches
Using your spatula, carefully scoop up each cheesy, steamy stack of meat and veggies and nestle them into the toasted hoagie rolls. Be generous! Let the juices and cheese run into the bread, because that’s what cheesesteak dreams are made of.
Step 9: Serve and Enjoy
Serve your Blackstone Philly Cheesesteak right away while everything is still warm and gooey. There’s nothing quite like biting into that perfect combo of savory steak, melty cheese, and crisp-tender veggies all loaded inside a toasted roll.
How to Serve Blackstone Philly Cheesesteak
Garnishes
A Blackstone Philly Cheesesteak doesn’t need a lot of fuss—sometimes a light sprinkle of fresh chopped parsley or chives adds a pop of color and freshness. For extra heat, offer pickled hot peppers or a dash of hot sauce on the side. A little extra provolone, melted under the broiler just before serving, never hurt either!
Side Dishes
This sandwich is a meal in itself, but it truly shines alongside golden fries, kettle chips, or a cool, crisp pickle spear. If you want to keep things lighter, serve it with a simple green salad or crunchy coleslaw. The balance of textures makes every bite even more satisfying.
Creative Ways to Present
For a fun twist, slice your Blackstone Philly Cheesesteak into smaller portions and secure with toothpicks for party sliders. Or, build a cheesesteak board: arrange mini hoagie rolls, steak, veggies, and a few cheese varieties so guests can mix-and-match their own sandwiches. It’s a guaranteed hit for gatherings and game day.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (unlikely, but possible!), let everything cool completely, then store the steak, veggies, and cheese together in an airtight container in the fridge. Keep the toasted hoagie rolls separate to prevent them from getting soggy. The filling will stay fresh for up to 3 days.
Freezing
You can freeze the steak and veggie mixture for up to two months in a tightly sealed freezer bag. Let it cool first, then squeeze out as much air as possible before freezing. Thaw it overnight in the fridge for best results. Avoid freezing the assembled sandwiches, as the rolls lose their texture.
Reheating
Warm the steak and veggies in a skillet over medium heat with a splash of water or beef broth to restore moisture. When hot, add a fresh slice of cheese and let it melt, then assemble in fresh hoagie rolls. If you’re really in a hurry, microwaving works too, but using the stovetop or oven is best for flavor and texture.
FAQs
What’s the best cut of steak for a Blackstone Philly Cheesesteak?
Ribeye is the gold standard for cheesesteaks due to its rich marbling and tenderness, but sirloin or even top round work beautifully if sliced thin and cooked quickly. The key is thin, even slices for that classic bite.
Can I use a different type of cheese?
Absolutely! While provolone is traditional, mozzarella or white American cheese melts incredibly well, and even Cheez Whiz is a favorite for many. Try your favorite and find your signature twist.
How do I slice the steak thinly if I don’t have a meat slicer?
Pop the steak in the freezer for about 20 to 30 minutes to firm it up; this makes it much easier to slice thinly with a sharp knife. Aim for slices as thin as possible for authentic texture and fast cooking.
Is it necessary to use mayonnaise on the hoagie rolls?
It’s traditional in some regions and not in others, but the mayo adds creaminess and an extra barrier against sogginess. You can skip it or substitute with garlic butter or even a layer of cheese spread if preferred.
Can I make Blackstone Philly Cheesesteak indoors if I don’t have a griddle?
Yes, you can! Use a large cast iron skillet or a flat stovetop griddle. Cook in batches if needed so everything gets a proper sear. The method is the same, though you’ll miss out on that signature smoky Blackstone aroma.
Final Thoughts
There’s something wildly satisfying about whipping up a Blackstone Philly Cheesesteak in your own backyard, filling your space with those iconic sizzling sounds and savory scents. Give this recipe a try—you might just find yourself returning to it every time you crave a true taste of comfort and nostalgia, all wrapped up in a toasted roll. Enjoy every bite!
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Blackstone Philly Cheesesteak Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: None
Description
Indulge in the savory goodness of a classic Blackstone Philly Cheesesteak cooked to perfection on the griddle. Tender steak, sautéed onions, peppers, and melted provolone cheese served on a toasted hoagie roll – a delicious meal that’s sure to satisfy your cravings.
Ingredients
Steak:
- 1½ pounds steak (thinly sliced)
Vegetables:
- ½ onion (thinly sliced)
- 1 green bell pepper (thinly sliced)
Seasoning and Others:
- 2 teaspoons beef seasoning
- 8 slices provolone cheese
- 4 hoagie rolls
- 1 Tablespoon olive oil
- 2 Tablespoons butter
- 6 Tablespoons mayonnaise
Instructions
- Preheat the Blackstone Grill: Heat the grill over medium high heat (approximately 400°F).
- Melt Oil and Butter: Add oil and butter to the griddle, spreading it around to melt.
- Sauté Onions and Peppers: Cook onions and peppers in the oil and butter for 3-5 minutes.
- Cook the Steak: Season steak, sear for 3-5 minutes, flip, and cook for an additional 2-3 minutes.
- Toast the Hoagie Rolls: Spread mayonnaise on rolls, toast face down on the griddle for 2-3 minutes.
- Assemble the Cheesesteaks: Divide steak onto rolls, top with peppers, onions, and cheese, let melt.
- Serve: Enjoy your Blackstone Philly Cheesesteaks hot!
Notes
- Be careful not to burn the hoagie rolls when toasting.
- Adjust seasoning and toppings to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 4g
- Sodium: 990mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
Keywords: Blackstone, Philly Cheesesteak, Steak, Griddle, Sandwich
