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Blackstone Philly Cheesesteak Sandwiches

Blackstone Philly cheesesteak sandwiches with shaved ribeye, caramelized mushrooms, peppers, and onions, then melted white American cheese on a toasted hoagie. Flat top Philly cheesesteak style delivers rich, browned beef and a gooey cheese blanket in about 35 minutes.
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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: 950
Ingredients Equipment Method Notes

Ingredients
  

ribeye steak, shaved thin
  • 1.5 lb ribeye steak
hoagie rolls, split
  • 4 hoagie rolls
onion, thinly sliced
  • 1 onion
green bell peppers, thinly sliced
  • 2 green bell peppers
mushrooms, sliced
  • 8 oz mushrooms
white American cheese slices
  • 8 white American cheese slices
vegetable oil, divided
  • 3 tbsp vegetable oil
Worcestershire sauce
  • 1 tsp Worcestershire sauce
garlic salt, salt, and pepper to taste
  • 0.5 tsp garlic salt Use to taste.
  • 0.25 tsp salt Use to taste.
  • 0.25 tsp black pepper Use to taste.

Equipment

  • 1 griddle

Method
 

Caramelize the vegetables
  1. Heat the griddle to high, then add 2 tablespoons vegetable oil and cook the onions, peppers, and mushrooms for 8-10 minutes, stirring often, until caramelized and very soft.
  2. Season the vegetables and push them to the side so you have an open cooking area on the griddle.
Brown the steak
  1. Add the remaining vegetable oil, then cook the shaved ribeye in a thin layer without stirring for 2 minutes until browned.
Combine and melt cheese
  1. Chop and combine the steak with the vegetables, then add the Worcestershire sauce and season with garlic salt, salt, and black pepper.
  2. Divide into 4 portions, top each with 2 slices of white American cheese, and cover with a dome to melt for 1-2 minutes.
Toast and assemble
  1. Toast the hoagie rolls on the griddle for 1 minute, cut sides down.
  2. Use a spatula to load each cheesy steak portion into a toasted roll and serve right away.

Notes

For the best sear, keep the steak in a thin layer so it browns instead of steaming; if your griddle is small, cook the steak in 2 batches. Refrigerate leftovers in a sealed container for up to 3 days; reheat on the griddle or in a skillet over medium heat until hot and the cheese softens. Freezing is not recommended because the vegetables and cheese texture can soften too much after thawing. For a lighter option, use reduced-fat American cheese slices and a trimmed cut of ribeye.