Philly Cheesesteak on the Blackstone Griddle

Experience the true taste of Philadelphia right in your backyard with this sensationalPhilly Cheesesteak Recipe on the Blackstone Griddle! Forget the stovetop; the intense, even heat of the griddle is the secret to achieving that perfectly seared, thinly sliced ​​beef and beautifully caramelized onions and peppers, just like they do it in the City of Brotherly Love. This isn’t just a sandwich; it’s a symphony of thinly shaved ribeye, sweet sautéed vegetables, and gloriously melted provolone cheese (or classic Cheez Whiz!), all piled high on a toasted hoagie roll. Whether you’re entertaining a crowd or simply craving a taste of an American culinary icon, this recipe promises an unbelievably juicy, flavorful, and utterly satisfying experience that’s surprisingly easy to master. Get ready for an authentic cheesesteak adventure!

Ingredients:

For the Cheesesteak Filling:

• 3 pounds thinly sliced ​​or shaved beef (ribeye is traditional and highly recommended for best flavor and tenderness; ask your butcher to thinly slice it or freeze slightly and slice yourself)
• 3 tablespoons olive oil or other high-heat cooking oil (divided)
• 2 large yellow onions, peeled and thinly sliced
• 1 large green bell pepper, cored and cut into ¼-inch slices
• Salt, to taste
• Freshly ground black pepper, to taste

For the Cheese & Rolls:

• 20 slices provolone cheese (or 1 jar Cheez Whiz for a classic “Whiz Wit” experience)
• 8-10 hoagie rolls (fresh, soft Italian-style rolls are ideal)
• Optional: 2-3 tablespoons unsalted butter, softened (for toasting rolls)

Step-by-Step Instructions:

1. Preheat the Blackstone Griddle:
   • Preheat your Blackstone grid to medium-high heat. Allow it to heat for about 5-7 minutes to ensure it’s evenly hot and ready for searing.
2. Sautéed Onions and Peppers:
   • Pour about 1 tablespoon of olive oil onto one half of the hot grill surface.
   • Add the thinly sliced ​​onions and green bell pepper. Season lightly with salt and pepper.
   • Sauté the vegetables, stirring them frequently with a metal spatula to prevent them from getting overly browned or burnt on one side. Cook for 8-12 minutes, or until they are tender and caramelized to your liking. Once cooked, push the vegetables to a cooler side of the griddle or into a griddle-safe container to keep warm.
3. Cook the Shaved Beef:
   • Pour another 2 tablespoons of olive oil onto the other half of the griddle where you’ll be cooking the beef.
   • Carefully place the thinly sliced ​​or shaved beef onto the hot grill. Season generously with salt and pepper according to your preference.
   • Using a large metal spatula or two spatulas, continuously stir, chop, and move the beef as it cooks, breaking it up into smaller pieces. This ensures even browning and quick cooking. Cook for about 3-5 minutes, or until the beef is fully browned and cooked through. Avoid overcooking, as this can make the beef tough.
4. Combine and Melt the Cheese:
   • Once the vegetables are cooked and the beef is browned, combine them all together on one side of the griddle. Stir them briefly to mix well.
   • Turn off the grid heat. Immediately layer the provolone cheese slices (or spoon over Cheez Whiz) evenly over the combined beef and vegetable mixture.
   • Cover the cheesesteak mixture with a melting dome (or an inverted metal bowl) for 1-2 minutes. The residual heat from the griddle will quickly melt the cheese into a glorious, gooey layer.
5. Toast the Hoagie Rolls (Optional but Recommended):
   • If using hoagie rolls (and not following a strict keto diet), split them open and generously butter the insides.
   • While the cheese is melting (or just before), place the buttered sides of the rolls face down on a clean, hot part of the griddle for 1-2 minutes, or until lightly golden and toasted. This adds texture and flavor to the sandwich.
6. Assemble and Serve:
   • With your metal spatula, scoop up generous portions of the hot, cheesy cheesesteak mixture.
   • Place the mixture directly into the toasted hoagie rolls.
   • Serve them right away, hot off the griddle! You can add a bit more salt blend on top, if desired.

Tips, Variations, and Storage:

• Beef Preparation:Freezing the ribeye for about 30 minutes before slicing makes it much easier to get super thin, almost shaved slices.
• Cheese Choice:Provolone is a classic choice for its mild flavor and excellent melt. For an authentic “Whiz Wit” (with Cheez Whiz), use canned Cheez Whiz and spoon it directly onto the meat or the finished sandwich.
• Vegetable Customization:While onions and green peppers are traditional, feel free to add other sautéed vegetables like mushrooms or red bell peppers.
• Seasoning:Beyond salt and pepper, a dash of garlic powder can be added to the beef as it cooks.
• Griddle Care:Ensure your griddle is clean and well-oiled before and after use.
• Keto/Low-Carb:If omitting hoagie rolls, serve the cheesesteak mixture in a bowl, over lettuce wraps, or with a side of steamed vegetables.
• Storage:The cooked cheesesteak filling can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat on the griddle or in a skillet, adding a splash of water or broth to prevent drying out. Rolls should be stored separately.

Pairings:

• Classic Sides:Crispy French fries, onion rings, potato chips, or a simple deli-style coleslaw.
• Beverages:Cold sodas, iced tea, or a classic American lager.
• Pickles:Dill pickle spears make a great crunchy, tangy counterpoint.
• Dessert:A classic brownie or a root beer float for a full American diner experience.

Quick Info:

• Prep Time:15 minutes (plus beef slicing time if not pre-shaved)
• Cook Time:20-25 minutes
• Total Time:35-40 minutes
• Servings:8-10
• Kitchen:American (Philadelphia)
• Effort Level:Medium