If you’re looking for the ultimate Blackstone griddle recipe, these Philly Cheesesteaks are a must-try! Made with thinly sliced ribeye steak, sautéed green peppers and onions, and topped with melted provolone cheese, this sandwich is packed with bold, savory flavor. Toasted hoagie rolls bring it all together for that perfect crunch. Whether you’re cooking for a crowd or a quick weeknight dinner, this easy Blackstone Philly Cheesesteak recipe delivers restaurant-quality results right at home. Perfect for griddle grilling fans and sandwich lovers alike!
Philly Cheesesteaks on the Blackstone
4
servings10
minutes15
minutes650
kcalIngredients
1 large ribeye steak (about 1–1.25 lbs), thinly sliced
1 white onion, thinly sliced
1 green bell pepper, thinly sliced
4 slices provolone cheese
4 hoagie rolls
1–2 tbsp cooking oil (avocado or vegetable oil)
Salt, pepper, and garlic powder to taste
Directions
- Prep the Steak: Freeze the ribeye for 30–60 minutes to make slicing easier, then cut thin strips across the grain.
- Preheat the Blackstone: Heat to medium-high. Add a bit of oil and toss on the onions and peppers. Sauté until soft and slightly charred, about 6–8 minutes.
- Cook the Steak: Add the sliced ribeye to the griddle. Season with salt, pepper, and garlic powder. Cook until browned and just cooked through, mixing occasionally with the veggies.
- Combine & Melt: Mix the steak, onions, and peppers together in four separate piles. Top each pile with a slice of provolone and let melt.
- Toast the Buns: While the cheese melts, lightly toast the hoagie rolls on the griddle until golden.
- Assemble: Place each cheesy steak pile into a toasted hoagie and serve hot.