Blackstone Philly Cheesesteaks

Blackstone Philly Cheesesteaks are juicy, cheesy, and packed with bold flavor, making them one of the most satisfying meals you can cook on a flat-top griddle. Thinly sliced steak, caramelized onions, melted cheese, and toasted rolls come together perfectly on the Blackstone, which provides the high, even heat needed for authentic cheesesteak flavor and texture.

The beauty of a Blackstone Philly Cheesesteak lies in its simplicity. With a handful of ingredients and quick cooking time, you can create restaurant-style sandwiches right in your backyard. Whether you prefer classic cheesesteaks or loaded versions with peppers and mushrooms, this recipe is guaranteed to become a favorite.

Ingredients

This recipe uses simple ingredients that create rich, authentic flavor.

Main Ingredients

• 1½ lbs ribeye steak or sirloin, thinly sliced
• 4 hoagie rolls or sandwich rolls
• 1 large onion, thinly sliced
• 2 tablespoons oil or butter
• 1 teaspoon salt
• ½ teaspoon black pepper

Cheese Options

• Provolone cheese
• White American cheese
• Cheez Whiz
• Mozzarella cheese

Optional Vegetables

• Green bell peppers
• Mushrooms
• Jalapeños

Optional Seasonings

• Garlic powder
• Onion powder
• Worcestershire sauce
• Italian seasoning

Why These Ingredients Work

Thin steak: Cooks quickly and stays tender.
Onions: Add sweetness and depth.
Cheese: Creates creamy richness.
Rolls: Hold everything together while soaking up flavor.
Blackstone griddle: Delivers perfect searing and caramelization.

How To Philly Cheesesteaks

Step 1: Prepare the Steak

Slice steak as thinly as possible.

Partially freezing meat first makes slicing easier.

Step 2: Preheat the Blackstone

Heat griddle to:

Medium-High Heat

Allow the surface to become fully hot.

Step 3: Cook Vegetables

Add oil.

Cook onions and optional vegetables for:

5–7 minutes

until softened and lightly caramelized.

Move to the side.

Step 4: Cook the Steak

Place steak on the hot griddle.

Season with:

• Salt
• Pepper
• Optional seasonings

Cook for:

2–4 minutes

Chop and move meat with spatulas.

Step 5: Combine Steak and Onions

Mix cooked vegetables into steak.

Step 6: Add Cheese

Place cheese directly over steak mixture.

Allow it to melt.

Step 7: Toast the Rolls

Toast hoagie rolls lightly on the Blackstone.

Step 8: Assemble

Load cheesy steak mixture into toasted rolls.

Serve immediately.

You Must Know

1. Thin Steak is Essential

Thick slices won’t cook properly.

2. Use High Heat

Creates proper sear and flavor.

3. Don’t Overcook the Meat

Steak cooks very fast.

4. Toast the Rolls

Adds texture and prevents sogginess.

5. Cook Vegetables Separately First

Improves flavor and texture.

6. Use Metal Spatulas

Makes chopping and mixing easier.

7. Serve Immediately

Cheesesteaks taste best fresh.

Topping Variations

Classic Philly

• Onion
• Provolone

Pepper Cheesesteak

• Bell peppers
• Provolone

Mushroom Cheesesteak

• Mushrooms
• Swiss or provolone

Spicy Cheesesteak

• Jalapeños
• Pepper jack cheese

BBQ Cheesesteak

• BBQ sauce
• Onion rings
• Cheddar cheese

Pizza Cheesesteak

• Marinara
• Mozzarella
• Pepperoni

Make It A Meal

Serve With Fries

• French fries
• Sweet potato fries
• Curly fries

Add Side Dishes

• Onion rings
• Coleslaw
• Pickles

Cookout Meal

Pair with:

• Burgers
• Drinks
• Chips

Family Dinner

Serve with:

• Salad
• Dessert
• Appetizers

Game Day Food

Perfect with:

• Wings
• Dips
• Snacks

Pro Tips

1. Freeze Steak Slightly First

Makes thin slicing easier.

2. Use Ribeye if Possible

Most authentic flavor.

3. Don’t Crowd the Griddle

Allows better browning.

4. Use Two Spatulas

Makes chopping easier.

5. Add Cheese Last

Keeps it creamy and melted.

6. Butter the Rolls

Improves flavor and crispness.

7. Keep the Griddle Clean

Burnt bits affect flavor.

Recipe FAQs

What meat is best?

Ribeye is the traditional and most flavorful choice.

Can I use sirloin?

Yes, sirloin works very well.

What cheese is authentic?

Provolone, American, or Cheez Whiz.

Why is my meat tough?

It may be sliced too thick or overcooked.

Can I make cheesesteaks ahead?

Best served fresh.

How long do leftovers last?

Up to 3 days in the fridge.

Can I use chicken instead?

Yes, chicken cheesesteaks are popular.

Do I need a Blackstone?

No, but it creates excellent results

Blackstone Philly Cheesesteaks

Print Recipe

These Philly Cheesesteaks on the griddle are as close to authentic as you can get! With Amoroso rolls, thinly sliced ribeye steak, and your choice of cheese, these Blackstone Philly Cheesesteaks are sure to be a new favorite griddle sandwich!

• Author: Brandy
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 3 1x
• Category: Main Course
• Cuisine: American

Ingredients

Scale 1x2x3x

• 24 oz thinly sliced ribeye *I had my butcher slice the ribeyes at 1/8″ thick.
• 3 hoagie-style rolls, about 9” long Amoroso rolls are recommended
• diced onions optional
• salt and pepper

Cheese Options (Select One):

• 3 slices American cheese per sandwich
• 3 slices provolone cheese per sandwich
• Cheez Whiz

Instructions

1. Add a small amount of your favorite cooking oil to the heated griddle surface and spread it around with your spatula. Add the diced onions to the oiled griddle and sauté until translucent. Season onions with salt and pepper, and move them to the cooler zone on your griddle to keep warm while the steak cooks.
2. Add the thinly sliced ribeye steak to the griddle in a thin even layer. Using your spatula with one hand, hold a few pieces of steak in place as you use the bench scraper in the other hand to “chop” the steak slices. As you’re chopping the meat, you will use the scraper to kind of pull the steak away from the spatula in one fluid motion. *If you’re making cheesesteaks in a stovetop skillet, I recommend cutting the sliced ribeye into bite-sized pieces before adding it to the skillet.
3. When the steak is all chopped, continue to cook on the griddle stirring often, just until all of the pink is gone from the meat. Do not overcook.
4. Season the steak with salt and pepper or your favorite all purpose seasoning. Add some of the diced onions. Mix together briefly.
5. Portion the steak into 3 even piles on the griddle that are each about the same length of your hoagie rolls. Place cheese slices on top of each meat pile. (Recommend 3 slices of cheese per sandwich – If using Cheez Whiz, you will add that later).
6. Immediately after adding the sliced cheese, place the hoagie rolls upside down and opened on top of the meat and cheese. Allow the rolls to steam and the cheese to melt for about 2-3 minutes. Then, use your spatula and transfer the cheesesteak to the rolls. *Alternately – If using Cheez Whiz, place the rolls on top of the steak piles for about 2 minutes for the rolls to steam. Then, add the steak to the rolls and top with warm melted Cheez Whiz.
7. Allow cheesesteaks to cool for a few minutes before serving.

Notes

• Feel free to mix and match the cheese options.  Cheez Whiz is typically the cheese of choice in Philly, but my cheesesteaks were fantastic when I combined all three of the cheese options (2 slices of American, 2 slices of provolone, and a drizzle of Cheez Whiz).
• If using Cheez Whiz, I recommend heating it in a small saucepan with a bit of half & half.  Mix the cream and Whiz together well as the cheese is melting.  This helps to thin out the Cheez Whiz a bit so it does not overpower the taste of the steak.