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Savory Blackstone Philly Cheesesteak with Provolone

Blackstone Philly Cheesesteak - featured image
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A juicy, cheesy homemade Philly cheesesteak made on a Blackstone griddle, featuring thinly sliced ribeye, caramelized onions and peppers, and melted provolone cheese for a perfect melt-in-your-mouth sandwich.

Ingredients

Scale
  • 1 pound thinly sliced ribeye steak
  • 8 oz sliced provolone cheese
  • 1 medium yellow onion, thinly sliced
  • 1 medium green bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • 4 hoagie rolls or soft sandwich rolls
  • 2 tablespoons olive oil or vegetable oil
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon Worcestershire sauce (optional)

Instructions

  1. Thinly slice the ribeye steak against the grain about 1/8 inch thick. Thinly slice onions and green peppers. Mince garlic. Split hoagie rolls but keep whole for toasting later.
  2. Preheat Blackstone griddle to medium-high heat (around 375°F). Add 1 tablespoon olive oil and heat until hot but not smoking.
  3. Add onions and peppers to the griddle. Stir occasionally and cook for 5-7 minutes until softened and slightly charred. Add minced garlic in the last minute to avoid burning.
  4. Push veggies to one side of the griddle. Add remaining tablespoon of oil to empty side. Spread ribeye slices in a thin layer, season with salt, pepper, and Worcestershire sauce if using. Let sear undisturbed for 2 minutes, then stir and cook for another 2-3 minutes until just cooked but still juicy.
  5. Mix steak with caramelized onions and peppers on the griddle. Adjust seasoning with salt and pepper as needed.
  6. Layer sliced provolone over the steak and veggies. Cover with a metal bowl or griddle lid for 1-2 minutes until cheese melts and bubbles.
  7. Toast hoagie rolls cut-side down on a cooler spot of the griddle for 1-2 minutes until slightly crispy but still soft inside.
  8. Scoop cheesy steak mixture onto toasted rolls and serve immediately while hot and gooey.

Notes

For extra melty cheese, tear provolone slices into smaller pieces. Avoid crowding the griddle to prevent steaming the steak. Freeze thicker cuts of steak for 30 minutes before slicing for easier thin slicing. Toast hoagie rolls last to keep them warm and crisp. Leftovers keep well refrigerated up to 2 days and reheat best in a skillet or oven to maintain texture.

Nutrition

Keywords: Philly cheesesteak, Blackstone griddle, provolone, ribeye steak, sandwich, homemade cheesesteak, caramelized onions, easy recipe

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