The best way to make an indulgent Philly Cheesesteak is on a ripping hot Blackstone griddle. This sandwich is packed with sweet caramelized onions, vibrant peppers for unbeatable crunch, and melt-in-your-mouth steak that’s oh-so-tender.
You can easily multiply this recipe to make more sandwiches, as long as your Blackstone is large enough. Go big on game day and impress your friends with the most delicious sandwich to grace their plates!
This recipe uses two types of cheeses for the most ultimate gooey experience. Adapt the recipe to use your favorite type of cheese, but I definitely recommend choosing a cheese that melts well.
Ingredients
- 1.5 pounds thinly sliced steak
- 1 white onion
- 1 red bell pepper
- 1 green bell pepper
- 2 tablespoons oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons butter
- 3 hoagie rolls
- 6 tablespoon Cheese Whiz
- 6 slices provolone (optional)
Instructions
- Preheat the Blackstone griddle. Set one half to medium-high and keep the other half off.
- Season the sliced steak with half of the salt, pepper, and garlic powder. Once it is seasoned, set it aside while you prepare the veggies.
- Thinly slice the onion and bell peppers.
- Oil the Blackstone griddle and toss the sliced vegetables on the hot side of the Blackstone. Season with the rest of the salt, pepper, and garlic powder. Cook the veggies for 5-10 minutes or until the onions begin to carmelize and become translucent.
- Slide the veggies to the cooler side of the grill.
- Butter the hoagie rolls, place them in the middle of the Blackstone, between the hot and cool sides, and toast them for 5 minutes while the steak cooks.
- Place the sliced steak on the hot side of the Blackstone griddle. Cook the steak for 5 minutes or until done. While the steak is cooking, use your spatula or turner to chop the meat up into smaller pieces.
- When the steak is done cooking, portion it out into three equal piles. Place equal amounts of cooked veggies on each pile of meat. Place 2 tablespoons of Cheese Whiz on each pile. Optional: for extra cheese, place 2 slices of provolone cheese on top of each pile of meat and veggies.
- Use a basting dome and cover the cheesesteak ingredients. Use a splash of water on the griddle to trap steam under the dome. Allow the cheese to melt for 2-3 minutes.
- Place each pile of cheesesteak ingredients on the toasted hoagie rolls. Serve and enjoy!
Notes
- Set one side of the Blackstone to high and the other to medium-low for an efficient worktop that lets you toast your hoagie rolls while you cook the steak.
- I recommend using Cheese Whiz on your sandwich for an authentically indulgent experience. I also added provolone because, why not! If you want to switch up the cheese, use a melty cheese like Colby, Havarti, Monterey jack, muenster, or gouda.
- Use a basting dome to melt the cheese. If you don’t have a basting dome, use a large metal bowl or a large piece of foil to create a dome over the sandwiches.