When I first made a Philly cheesesteak on my Blackstone griddle, I was amazed at how simple and flavorful it turned out. That sizzling steak, creamy melted cheese, and perfectly toasted buns…every bite was pure joy.
The beauty of this recipe is that it’s versatile; you can even explore other dishes like this philly cheesesteak bowl for a creative twist. Whether you’re recreating the iconic flavors of Philly or adding your personal twist, this recipe is as fun to make as it is to eat.
Ingredients
- 24 oz ribeye steak, thinly sliced (about 1/8-inch thick)
- 3 hoagie rolls (9-inch, Amoroso rolls recommended)
- 1 cup diced onions (optional)
- Salt and pepper to taste
- 3 slices American cheese (per sandwich)
OR
3 slices provolone cheese (per sandwich)
OR
Cheez Whiz (optional, as desired) - 1 tbsp cooking oil (for griddle)
Note: This recipe makes 3 hearty sandwiches.
Variations
Want to mix things up? Try these ideas for a spin on the classic:
- Cheese Alternatives: Use smoked gouda or pepper jack for added depth of flavor.
- Vegetarian Version: Swap ribeye for a mix of sautéed portobello mushrooms and bell peppers.
- Low-Carb Option: Skip the bun and serve the steak and cheese on a bed of lettuce or in a bowl.
- Dairy-Free: Replace cheese with a plant-based cheese alternative or skip it entirely.
- Add Heat: Sprinkle red chili flakes or minced jalapeños for a spicy kick.
You can also enjoy flavors inspired by this philly cheesesteak dip, which brings a creamy, shareable vibe to the classic.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 10-15 minutes
- Total Time: 20-25 minutes
Equipment You Need
- Blackstone griddle: For perfectly seared steak and sautéed onions.
- Spatula: To flip and mix ingredients on the griddle.
- Bench scraper: For chopping steak on the griddle.
- Knife and cutting board: For prepping onions and slicing rolls.
- Small skillet (optional): To heat Cheez Whiz or melt butter if using.
How to Make Philly Cheesesteak Blackstone Recipe?
Making an authentic Philly cheesesteak at home on your Blackstone griddle is easier than you might think! With just a handful of steps, you’ll have a sandwich brimming with juicy ribeye, gooey cheese, and toasted bread.
Preparing the Ingredients
The quality of your ingredients can make all the difference. Start by slicing your ribeye steak as thinly as possible. For ease, freeze the steak for 30 minutes beforehand. Pre-chop your onions if you plan to include them. Make sure your rolls are sliced and ready, and keep your cheese or Cheez Whiz within arm’s reach.
Cooking the Onions
Heat your Blackstone griddle over medium. Add cooking oil and spread it evenly. Toss in your diced onions and sauté until golden and translucent, about 5-6 minutes. Sprinkle with a little salt and pepper as they cook, then move them to a cooler zone on the griddle while you prepare the steak.
Searing and Chopping the Steak
Now for the star of the show! Lay your thinly sliced ribeye steak on the griddle in an even layer. Allow it to sear briefly. Using your bench scraper and spatula, begin chopping the meat into small, manageable pieces. This step also helps the steak cook uniformly. Season with salt, pepper, or your preferred all-purpose seasoning.
Mixing Onions with Steak
Once the steak is about 90% cooked, toss the sautéed onions back in. Mix everything together, allowing those flavors to meld beautifully. Give it a quick taste and adjust seasonings if needed.
Adding the Cheese
Divide your steak mixture into three equal portions, shaping each into a neat pile. Lay the slices of cheese on top (or drizzle the Cheez Whiz later if that’s your pick). Cover the piles with the halved hoagie rolls, open side down. This helps steam the bread slightly while melting the cheese below. After 2-3 minutes, everything will be perfectly gooey and steamy.
Building the Sandwich
Using a spatula, lift each cheesesteak mixture and gently slide it into the roll, flipping the bread upright as you do. Be careful; the steak and cheese will still be hot! If using Cheez Whiz, spoon it on top as the final touch. If you’re interested in similar dishes featuring tender cuts of meat, you can explore more steak recipes like this to expand your culinary repertoire.
Credit: theflattopking.com
Why You’ll Love This Recipe?
Here’s why this Philly cheesesteak recipe will fast become a favorite in your household:
- Simple steps make it easy to whip up.
- Fully customizable with various cheeses and toppings.
- Perfect for weeknight dinners or entertaining guests.
- Recreates authentic Philly flavors at home.
- A quick, satisfying meal that everyone will love.
How to Serve Philly Cheesesteak Blackstone Recipe?
Presentation matters when serving up your Philly cheesesteaks. Plate each sandwich with the roll slightly open, showcasing the cheesy, meaty goodness inside. Garnish with fresh parsley for a pop of color or a light sprinkle of Parmesan for extra flavor. Pair these hearty sandwiches with crispy fries, a light salad, or even chips and dip for a well-rounded meal.
Nutritional Information
Fuel up with this mouthwatering sandwich. Here’s what to expect per serving:
- Calories: 520 kcal
- Protein: 32g
- Carbohydrates: 34g
- Fat: 28g
(Note that values may vary based on your choice of ingredients.)
Make Ahead and Storage
If you want to save time or prep ahead for a busy day, this recipe has you covered. Cook the steak and onions beforehand and store them in an airtight container in the fridge for up to 3 days. Reheat on the griddle or stovetop before adding cheese and assembling the sandwich.
For longer storage, freeze the chopped steak and onion mix but avoid adding cheese until just before serving. Defrost overnight in the fridge and reheat when ready.
Tips for Making the Recipe
From my kitchen to yours, these hacks will elevate your Philly cheesesteak game:
- Freeze for Slicing: A slightly frozen ribeye is easier to slice thinly, making your sandwich more tender.
- Use Fresh Buns: Amoroso rolls are the go-to, but any fresh hoagie roll works well. Slightly toast them for added texture.
- Experiment with Seasonings: A sprinkle of garlic powder or smoked paprika can add a unique twist.
- Cook Fast, Enjoy Fresh: Don’t overcook the steak; a quick, hot sear keeps it juicy and tender.
- Try a Cheese Combo: Mixing different cheeses like American and provolone or adding a drizzle of Cheez Whiz gives the ultimate creamy bite.
With these tips in hand, you’re all set to create cheesesteak perfection.
Philly Cheesesteak Blackstone Recipe
Ingredients
- 24 oz ribeye steak thinly sliced (about 1/8-inch thick)
- 3 hoagie rolls 9-inch, Amoroso rolls recommended
- 1 cup diced onions optional
- Salt and pepper to taste
- 3 slices American cheese per sandwich
- OR
- 3 slices provolone cheese per sandwich
- OR
- Cheez Whiz optional, as desired
- 1 tbsp cooking oil for griddle
Instructions
- The quality of your ingredients can make all the difference. Start by slicing your ribeye steak as thinly as possible. For ease, freeze the steak for 30 minutes beforehand. Pre-chop your onions if you plan to include them. Make sure your rolls are sliced and ready, and keep your cheese or Cheez Whiz within arm’s reach.
- Heat your Blackstone griddle over medium. Add cooking oil and spread it evenly. Toss in your diced onions and sauté until golden and translucent, about 5-6 minutes. Sprinkle with a little salt and pepper as they cook, then move them to a cooler zone on the griddle while you prepare the steak.
- Now for the star of the show! Lay your thinly sliced ribeye steak on the griddle in an even layer. Allow it to sear briefly. Using your bench scraper and spatula, begin chopping the meat into small, manageable pieces. This step also helps the steak cook uniformly. Season with salt, pepper, or your preferred all-purpose seasoning.
- If you’re interested in similar dishes featuring tender cuts of meat, you can explore more steak recipes like this to expand your culinary repertoire.
- Once the steak is about 90% cooked, toss the sautéed onions back in. Mix everything together, allowing those flavors to meld beautifully. Give it a quick taste and adjust seasonings if needed.
- Divide your steak mixture into three equal portions, shaping each into a neat pile. Lay the slices of cheese on top (or drizzle the Cheez Whiz later if that’s your pick). Cover the piles with the halved hoagie rolls, open side down. This helps steam the bread slightly while melting the cheese below. After 2-3 minutes, everything will be perfectly gooey and steamy.
- Using a spatula, lift each cheesesteak mixture and gently slide it into the roll, flipping the bread upright as you do. Be careful; the steak and cheese will still be hot! If using Cheez Whiz, spoon it on top as the final touch.
Notes
- Freeze for Slicing: A slightly frozen ribeye is easier to slice thinly, making your sandwich more tender.
- Use Fresh Buns: Amoroso rolls are the go-to, but any fresh hoagie roll works well. Slightly toast them for added texture.
- Experiment with Seasonings: A sprinkle of garlic powder or smoked paprika can add a unique twist.
- Cook Fast, Enjoy Fresh: Don’t overcook the steak; a quick, hot sear keeps it juicy and tender.
- Try a Cheese Combo: Mixing different cheeses like American and provolone or adding a drizzle of Cheez Whiz gives the ultimate creamy bite.
