Blackstone Philly Cheesesteak
A delicious and quick-to-cook Blackstone Philly cheesesteak featuring thinly sliced ribeye, caramelized onions, peppers, and melted provolone cheese served in toasted hoagie rolls.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: None
Ingredients
Scale
- 1 lb ribeye steak (thinly sliced)
- 2 hoagie rolls
- 1 cup provolone cheese (sliced or shredded)
- 1 onion (thinly sliced)
- 1 bell pepper (thinly sliced)
- Salt and pepper (to taste)
- Oil for grilling (neutral oil with a high smoke point)
Instructions
- Preheat the Blackstone griddle over medium-high heat.
- Drizzle a thin film of oil across the cooking surface.
- Add the sliced onion and bell pepper; sauté until soft and caramelized, about 8-12 minutes. Move to one side.
- Season the steak with salt and pepper; lay slices on the hot griddle to sear.
- Cook the steak to preferred doneness, about 2-4 minutes per side, then chop into small pieces on the griddle.
- Fold in the caramelized onions and peppers, mix, and heat for a minute.
- Top the mixture with provolone and cover briefly to melt, about 1-2 minutes.
- Spoon the cheesy steak mixture into the toasted hoagie rolls and serve immediately.
Notes
Ribeye provides great flavor, but flank or sirloin can also be used. For milder cheese, use American or fontina; for sharper, aged provolone.
Nutrition
- Serving Size: 1 sandwich
- Calories: 500
- Sugar: 5g
- Sodium: 1000mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg