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Authentic Blackstone Philly Cheesesteak

Authentic Philly cheesesteak made on a Blackstone griddle with thinly sliced ribeye, caramelized onions and peppers, and melted provolone on toasted hoagie rolls. The steak is cooked hot and chopped for tender strands, then assembled fast so the cheese melts over everything.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1.5 lb ribeye steak Thinly sliced
  • 2 onions Sliced
  • 2 green bell peppers Sliced
  • 3 tbsp oil
  • 1 salt To taste
  • 1 pepper To taste
  • 8 slice provolone cheese Or Cheese Whiz
  • 4 hoagie rolls
  • 1 butter For toasting rolls

Equipment

  • 1 griddle

Method
 

Cook the onions and peppers
  1. Heat the Blackstone griddle to medium-high heat and add the oil. Let it warm until shimmering, then add the onions and peppers.
  2. Cook the onions and peppers until caramelized, about 8-10 minutes, then move them to the side. Keep them cooking until softened and browned at the edges.
Cook and top the steak
  1. Season the thinly sliced ribeye with salt and pepper. Spread it across the hot griddle in a single layer.
  2. Cook the steak on the hot griddle for 3-4 minutes, chopping with spatulas. Keep moving it so it cooks quickly without steaming.
  3. Divide the steak into 4 portions and top each with provolone cheese, allowing to melt. Cover the meat briefly with residual heat if needed so the cheese fully softens.
Toast rolls and assemble
  1. Butter and toast the hoagie rolls on the griddle until golden. Toast cut-side down for a crisp, buttery surface.
  2. Scoop each steak portion with the caramelized onions and peppers into the toasted rolls and serve immediately. Aim for lots of melted cheese pulling in the sandwich cross-section.

Notes

Pro tip: keep the griddle medium-high and don’t overcrowd the steak—chop quickly so it cooks fast and stays tender. Store leftovers in a sealed container up to 2 days in the fridge; reheat on a griddle briefly to re-melt cheese. Freezing is not recommended for best texture. For a lower-fat option, use trimmed ribeye or a leaner steak like top round while keeping the same hot-griddle method.