Philly Cheesesteak on the Blackstone
These Blackstone Philly cheesesteaks are loaded with tender ribeye, caramelized peppers and onions, and gooey provolone—all tucked into toasted hoagie rolls. A fast, flavorful crowd-pleaser for lunch, dinner, or game day!
Ingredients
- 1½ lb ribeye steak thinly sliced
- 1 green bell pepper sliced
- 1 onion sliced
- 6 slices provolone cheese
- 2 –3 Tbsp olive oil or butter
- 4 hoagie rolls
- Salt and pepper to taste
Instructions
- Preheat Blackstone griddle to medium-high.
- Sauté peppers and onions until soft (5–7 min).
- Cook steak, seasoning lightly, until browned (4–6 min).
- Mix veggies with meat and top with cheese. Cover to melt.
- Toast hoagie rolls face down on griddle.
- Fill rolls with steak-veggie-cheese mixture and serve hot.
- See full steps with tips & photos → https://wimpysdiner.net/philly-cheesesteak-on-the-blackstone/
Notes
- Steak Tip: Freeze ribeye for 30 minutes before slicing for thinner, even strips.
- Cheese Swap: Not into provolone? Use white American or Cheez Whiz for a classic Philly flair.
- Roll Matters: Use sturdy hoagie or Amoroso rolls to hold all the juicy fillings.
- Make Ahead: Prep sliced veggies and steak a day ahead to speed up mealtime.