Blackstone Philly Cheesesteak

Want to make the best Blackstone Philly Cheesesteak sandwiches for a crowd? This is the perfect easy and delicious recipe for your Blackstone griddle, flat top or hibachi! Ready in less than 20 minutes and perfect for your next party, summer or barbeque cookout!

Course dinner

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 653kcal

Author Aubrey

Cost $15

Equipment

Ingredients

4 hoagie rolls (cut in half lengthwise)
2 tablespoons butter (salted, softened)
1 large sweet onion (halved and thinly sliced)
1 red, green, orange or yellow bell pepper (thinly sliced)
2 pounds ribeye steak or beef of choice* (sliced thinly) *See notes for best beef options.
4 tablespoons vegetable oil (and additional as needed for Blackstone)
1 cup shredded cheese of choice (Monterey jack, provolone, American). *Can also use cheese whiz
2 teaspoon Lawry’s seasoning salt or seasoning of choice

Instructions

Preheat the Blackstone griddle to medium-high heat.
Slice hoagie rolls in half (lengthwise) using a serrated knife. Spread butter on all sides of each roll.
Thinly slice onions, peppers and beef of choice. Place onions and peppers in one bowl and the beef in a separate bowl.
Drizzle onions and peppers with 1-2 tablespoons of oil and sprinkle with seasoning of choice. Mix well.
Drizzle beef with 1-2 tablespoons of oil and and sprinkle with seasoning of choice. Mix well.
Add vegetable oil to griddle and spread to coat grill.
For all of your ingredients, mix them every minute or so through the cooking process as needed.
Place thinly sliced steak in an even layer on the Blackstone. Let brown for a couple of minutes undisturbed then flip. Sautee until steak is fully cooked.
To a separate portion of the Blackstone griddle, add onions and bell peppers, cook until soft and caramelized.
To a separate portion of the Blackstone griddle, add hoagie rolls. Cook until golden brown and then flip. Cook until golden brown on second side (1-2 minutes per side). Set aside on plate.
Once onions and peppers are finished cooking, mix them into the ribeye steak and top everything with shredded cheese. Allow cheese to melt and transfer to hoagie rolls. Enjoy!

Notes

Best Meat for Philly Cheesesteak: Deli roast beef (super easy!), ribeye, tri tip, top sirloin, skirt steak, flank steak, tenderloin, New York strip, chuck steak, brisket or even deli or regular chicken breast for a Blackstone chicken Philly cheesesteak.

Best Seasoning for Philly Cheesesteak: Salt, black pepper, garlic powder, onion powder, paprika, oregano, thyme, red pepper flakes, and steak seasoning blend (such as Lawry's or Montreal Steak Seasoning).

Best Sauces for Philly Cheesesteak: Cheese whiz is a popular topping for Philly cheesesteaks. We also love a traditional hot sauce, our signature sweet and spicy Wing Sauce or you will love our Sriracha Aioli, Bacon Aioli or Bang Bang Sauce to top off this masterpiece! If you

Nutrition