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Blackstone Philly Cheesesteak Sandwiches

Blackstone Philly cheesesteak sandwiches with thinly sliced ribeye, caramelized onions and peppers, and overflowing provolone on toasted hoagie rolls. Cook fast on a griddle for a hot, melty cheese pull in every bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Cuisine: American
Calories: 1100
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb ribeye steak Thinly sliced
  • 2 onions Sliced
  • 2 green bell peppers Sliced
  • 3 tbsp oil
  • 0.25 salt and pepper To taste
  • 8 slice provolone cheese
  • 4 hoagie rolls
  • 1 butter For toasting
  • 1 mayo Optional

Equipment

  • 1 Blackstone griddle

Method
 

Caramelize the vegetables
  1. Heat the Blackstone griddle to medium-high and add the oil.
  2. Cook the onions and bell peppers until caramelized, about 8-10 minutes, then set aside.
Cook and portion the steak
  1. Season the ribeye steak with salt and pepper and cook for 3-4 minutes, chopping with spatulas.
  2. Divide the steak into 4 portions, then top each with the caramelized vegetables and 2 slices of provolone cheese.
Toast the rolls and assemble
  1. Butter the hoagie rolls and toast them on the griddle until golden.
  2. Scoop the steak mixture into the rolls, add mayo if desired, and serve immediately.

Notes

Pro tip: keep the griddle hot and work in quick batches so the cheese melts right after the steak is topped. Store leftovers in an airtight container in the fridge for 3 days; reheat on the griddle or in a skillet until hot. Freezing is not recommended because the rolls can get soft. For a lower-sodium swap, use a reduced-sodium salt blend and keep the pepper generous.