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Authentic Blackstone Philly Cheesesteak

Blackstone Philly cheesesteak with paper-thin ribeye, caramelized peppers and onions, and provolone cheese melted under a dome. Cooked on a flat top until the beef browns fast, then piled into toasted hoagie rolls for a classic outdoor cheesesteak bite.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 900
Ingredients Equipment Method Notes

Ingredients
  

Ribeye steak
  • 1.5 lb ribeye steak, shaved paper-thin (freeze 30 minutes for easier slicing) Freeze briefly to slice paper-thin.
Hoagie rolls
  • 4 hoagie rolls, split
Bell peppers and onions
  • 2 green bell peppers, thinly sliced
  • 1 onion, thinly sliced
Cheese
  • 8 provolone cheese (or Cheez Whiz for authentic Philly style) Use provolone slices for the traditional melt.
Oil and seasonings
  • 3 tbsp vegetable oil, divided
  • 1 tsp Worcestershire sauce
  • 0.25 salt and pepper to taste Season in layers during cooking.

Equipment

  • 1 cast iron skillet

Method
 

Caramelize peppers and onions
  1. Preheat the Blackstone to high heat, add 1 tbsp oil to one zone, and cook the peppers and onions for 8-10 minutes, stirring until caramelized and soft. Season with salt and pepper to taste, then push the mixture to the side.
Brown the shaved ribeye
  1. Add the remaining oil to the hot griddle and spread the shaved ribeye in a thin layer, cooking without stirring for 2 minutes until browned. Keep the heat high so the meat sears quickly.
Combine and melt the cheese
  1. Chop and toss the steak on the griddle, then season with Worcestershire sauce, salt, and pepper. Combine the steak with the caramelized peppers and onions.
  2. Divide the mixture into 4 portions, lay 2 slices of provolone over each portion, and cover with a dome to melt for 1 minute. Pull when the cheese is fully melted and bubbling.
Toast rolls and assemble
  1. Toast the hoagie rolls face-down on the griddle for 1 minute until lightly crisp. Use a spatula to scoop each portion into a roll and serve immediately.

Notes

Pro tip: shave ribeye as thin as possible—freezing 30 minutes first makes slicing easier and helps the meat brown instead of steam. Refrigerate leftovers in a sealed container for up to 3 days; reheat on a griddle or in a skillet until warmed through (cheese may need a fresh melt). Freezing isn’t recommended for best texture. For a lighter swap, use low-fat provolone slices while keeping the same cook method to preserve the classic Philly feel.