A backyard griddle favorite—juicy ribeye, caramelized peppers and onions, and melty provolone tucked into a warm hoagie roll. This Blackstone version is fast, smoky, and totally crave-worthy.
introduction
This Authentic Blackstone Philly Cheesesteak is all about thinly sliced ribeye, sweet caramelized onions and peppers, and gooey provolone melted right on your griddle for maximum flavor and texture. If you’ve loved other regional takes like ground beef Philly cheesesteaks, this ribeye version on the Blackstone brings an irresistible char and steakhouse-style richness. Perfect for weeknight comfort food or a weekend griddle session with friends.
Why You’ll Love This Authentic Blackstone Philly Cheesesteak
- Restaurant-quality flavor made at home on your Blackstone or griddle
- Fast to cook — dinner on the table in about 20 minutes
- Crowd-pleasing and family-friendly — everyone customizes their roll
- Minimal ingredients, maximum payoff — simple pantry staples deliver big flavor
- Easy to scale up for parties or game-day feeding
Ingredients Needed :
Protein
- 1 pound ribeye steak
Cheese
- 4 slices provolone cheese
Fat & aromatics
- 1 tablespoon olive oil
- 1 large onion, sliced
- 1 large bell pepper, sliced
Seasonings & bread
- Salt and pepper to taste
- 4 hoagie rolls
Step-by-Step Instructions :
- Preheat your Blackstone griddle over medium-high heat.
- Drizzle olive oil on the griddle and add sliced onions and bell peppers. Sauté until caramelized, about 5-7 minutes. Remove from the griddle and set aside.
- Season the ribeye steak with salt and pepper, then place on the griddle. Cook to your desired doneness, about 3-4 minutes per side.
- Once the steak is cooked, thinly slice it against the grain.
- Return the sliced steak to the griddle, add the sautéed peppers and onions on top, then cover with provolone cheese.
- Allow the cheese to melt for a minute.
- Serve the cheesesteak on the hoagie rolls and enjoy!
Serving Suggestions — Authentic Blackstone Philly Cheesesteak
- Pair with crispy fries or chips and a pickle spear for a classic deli plate.
- For a brighter, Mediterranean-style side try serving with Greek lemon garlic roasted potatoes to add citrusy contrast.
- Offer hot sauce, pickled peppers, or mayonnaise on the side so guests can customize.
Tips for Success — Authentic Blackstone Philly Cheesesteak
- Slice the steak thin and against the grain for the most tender bites.
- Get good contact heat on the griddle — that caramelized crust adds huge flavor.
- Don’t overcrowd the griddle; cook in batches if necessary so the meat sears instead of steams.
- Let the cheese melt with a light cover or tent to get uniform, gooey coverage.
- For an alternate side with lemony crispness, consider serving with crispy lemon Greek potatoes.
variation
- Chicken Philly: Swap thin-sliced chicken breast for ribeye and season with a touch of smoked paprika.
- Mushroom Deluxe: Add sliced mushrooms with the peppers and onions for an earthy, vegetarian-style version (add a meat substitute if desired).
- Cheese options: Try American, Cheez Whiz, or white cheddar for different melty textures and flavors.
FAQs
Q: Can I make this inside on a cast-iron skillet instead of a Blackstone?
A: Yes — use a large cast-iron skillet over medium-high heat and follow the same steps for caramelizing and searing.
Q: What’s the best way to reheat leftovers?
A: Reheat in a skillet over medium heat with a splash of water covered briefly to steam the cheese, or use a 350°F oven wrapped in foil for about 10 minutes.
Q: How do I avoid overcooking the ribeye?
A: Use a quick sear and rely on thin slicing; ribeye cooks fast when sliced thin. Remove from heat a little early if you prefer medium-rare.
Q: Can I prep anything ahead of time?
A: Yes — slice the onions, peppers, and steak ahead of time and store refrigerated. Sauté and assemble just before serving for best texture.
Ingredients
Protein
- 1 pound ribeye steak Thinly sliced against the grain for tenderness.
Cheese
- 4 slices provolone cheese Can substitute with American or Cheez Whiz.
Fat & Aromatics
- 1 tablespoon olive oil For sautéing vegetables.
- 1 large onion, sliced Caramelize for sweetness.
- 1 large bell pepper, sliced Any color bell pepper works well.
Seasonings & Bread
- to taste salt and pepper Adjust based on preference.
- 4 pieces hoagie rolls For serving.
Instructions
Preparation
- Preheat your Blackstone griddle over medium-high heat.
- Drizzle olive oil on the griddle and add sliced onions and bell peppers. Sauté until caramelized, about 5-7 minutes. Remove from the griddle and set aside.
Cooking
- Season the ribeye steak with salt and pepper, then place on the griddle. Cook to your desired doneness, about 3-4 minutes per side.
- Once the steak is cooked, thinly slice it against the grain.
- Return the sliced steak to the griddle, add the sautéed peppers and onions on top, then cover with provolone cheese.
- Allow the cheese to melt for a minute.
Serving
- Serve the cheesesteak on the hoagie rolls and enjoy!
