Philly Cheesesteak on Blackstone
Authentic Philly Cheesesteak made on a Blackstone griddle with shaved ribeye, caramelized onions, peppers, and melted provolone cheese in toasted hoagie rolls.
Equipment
- Blackstone griddle or flat-top grill
- Two spatulas
- Melting dome or large metal bowl
- Sharp knife
Ingredients
- 1 pound ribeye steak shaved or very thinly sliced against the grain
- 4 hoagie rolls or sub buns preferably fresh from a bakery
- 1 large yellow onion thinly sliced
- 1 large green bell pepper thinly sliced
- 8 slices provolone cheese or 1 cup Cheez Whiz
- 2 tablespoons butter softened
- 2 tablespoons vegetable or canola oil
- 1 teaspoon garlic powder
- salt and freshly ground black pepper to taste
Instructions
- Preheat your Blackstone griddle to medium-high heat, around 375 to 400 degrees Fahrenheit. Add 1 tablespoon of oil to one side of the griddle.
- Add sliced onions and bell peppers to the oiled section. Cook for 8 to 10 minutes, stirring occasionally, until soft and slightly caramelized. Push to a cooler zone or remove temporarily.
- Add remaining oil to the hot surface. Immediately add shaved ribeye in a single layer. Let sear for 45 seconds without touching.
- Use two spatulas to chop and flip the beef. Season with salt, pepper, and garlic powder. Cook for 2 to 3 minutes until nearly done.
- Mix in cooked onions and peppers. Create 4 separate piles roughly the length of your hoagie rolls.
- Top each pile with provolone cheese slices. Cover with a melting dome or large metal bowl for 60 seconds to melt cheese perfectly.
- While cheese melts, butter the inside of hoagie rolls and toast face-down on the cooler edge of the griddle until lightly golden.
- Using two spatulas, scoop each cheesy meat pile into a toasted roll. Serve immediately while hot and cheese is melted.
Notes
- Freeze ribeye for 30-45 minutes before slicing for easier, thinner cuts
- Keep one zone of your Blackstone hotter for searing and another cooler for warming rolls
- Toast rolls to create a moisture barrier and prevent sogginess
- Don't overcook the beef or it will become tough and chewy