This Blackstone Philly Cheesesteak is packed with tender, seasoned beef, melted provolone, and savory sautéed onions and peppers, all cooked on a flat top for an easy, flavor-packed sandwich that’s perfect for weeknight dinners or cookouts.
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If you’ve never tried a Philly cheesesteak, you’re missing out. We love this classic at our house, so we developed a straightforward method to make an authentic-tasting cheesesteak on the Blackstone griddle. Cooking on a flat top gives the meat a delicious sear, while the wide surface makes it easy to cook the steak and vegetables together.
This method delivers juicy, tender meat and perfectly melted cheese every time. It’s simple, fast, and makes a great crowd-pleasing meal.
Why You’ll Love This Recipe
- Make four servings in under 30 minutes.
- Great for meal prep—the cooked meat and veggies store well.
- Cooking on a Blackstone means easy cleanup and consistent results.
Ingredients for Philly Cheesesteak on Blackstone
- Hoagie rolls – fresh from the bakery if possible.
- Thinly sliced steak – shaved ribeye is traditional, but flank, strip, or sirloin sliced thin also work well.
- Provolone cheese – classic and melty; swap if desired.
- Butter – salted or unsalted.
- Olive oil – or vegetable, canola, or coconut oil.
- Mayonnaise – adds creaminess to the roll and balances the savory filling.
- Beef seasoning – use your favorite blend or a simple mix of salt, pepper, garlic powder, and smoked paprika.
- Onion – white or yellow, thinly sliced.
- Green bell pepper – thinly sliced; red works if needed.
How to Make Philly Cheesesteak on Blackstone Grill
Preheat the Blackstone griddle to medium-high (around 400°F). Add the butter and olive oil to the center and spread so they melt across the surface.
Add the sliced onions and bell peppers to the hot griddle. Toss to coat with the butter and oil and sauté for 3–5 minutes until the onions are tender. Cook longer if you prefer more caramelized onions. Move the vegetables to a cooler side of the griddle.
Spread the thinly sliced steak into a single layer in the center of the griddle and season generously with beef seasoning. Let the meat sear undisturbed for 3–5 minutes, then flip and cook until done (about 2–3 more minutes).
Divide the steak into four equal piles on the griddle and top each with the cooked peppers and onions. Place two slices of provolone over each pile and allow the cheese to melt for 1–2 minutes.
Spread a thin layer of mayonnaise on each hoagie roll and place them face-down on the cooler side of the griddle to toast lightly for 2–3 minutes. Watch closely to avoid burning, then remove and set aside.
Using a metal spatula, scoop each cheesy steak pile into a toasted roll. Serve immediately while hot.
Pro Tips
- Check griddle temperature with an infrared thermometer for consistent results.
- Add the cheese before you remove the steak so it melts fully on the griddle.
- Watch the rolls while toasting so they don’t burn.
- If slicing steak at home, partially freeze it for 30–60 minutes to make thin slicing easier.
- Use a cooking dome to speed up cheese melting if desired.
Storage and Reheating
Fridge: Store the cooked meat and vegetables in an airtight container in the refrigerator for up to 3 days. Keep the hoagie rolls separate.
Freezer: Freeze the meat and veggies in a freezer-safe container or bag for up to 3 months. Thaw in the refrigerator before reheating.
Reheat on a preheated Blackstone, on the stovetop, or in the oven until warmed through. Add cheese until melted and assemble in toasted rolls.
This is a reliable, flavor-forward cheesesteak recipe to keep in your go-to collection. It’s easy to make, and guests always love the melty, savory results.
Blackstone Philly Cheesesteak
Equipment
- Blackstone Griddle
- Sharp knife
- Cutting board
- Meat thermometer (optional)
- Measuring spoons
Ingredients
- 1½ pounds thinly sliced steak
- ½ onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 teaspoons beef seasoning
- 8 slices provolone cheese
- 4 hoagie rolls
- 1 Tablespoon olive oil
- 2 Tablespoons butter
- 6 Tablespoons mayonnaise
Instructions
- Preheat the Blackstone to medium-high (about 400°F).
- Add the oil and butter to the center of the griddle and spread to melt.
- Add the onions and peppers, coat with the butter and oil, and sauté 3–5 minutes until tender. Move to a cooler side of the griddle.
- Add the steak in a thin layer to the center of the griddle and season with beef seasoning. Sear 3–5 minutes, flip, and cook another 2–3 minutes until cooked through.
- Spread mayonnaise on the hoagie rolls and toast face-down on the cooler side for 2–3 minutes. Remove and set aside.
- Divide the steak into four piles, top each with peppers and onions, then place two provolone slices on each pile and let melt 1–2 minutes.
- Use a spatula to scoop each portion into a toasted hoagie roll. Serve immediately.
Nutrition Information
Nutrition info is an estimate. For precise values, use your preferred nutrition calculator or consult a nutrition professional.
What to serve with Philly Cheesesteak
Serve these sandwiches with classic sides like fries, smoked potato skins, or loaded tater tots. For a lighter option, baked zucchini fries or a cold pasta or broccoli salad pair nicely.
More Blackstone Recipes You’ll Love
- Blackstone Bacon Cheeseburger Sliders for a game day appetizer.
- Blackstone Chicken Fried Rice — an easy, flavorful weeknight meal.
- Blackstone Steak Fajitas for Taco Tuesday with tender steak and sautéed peppers and onions.
- Blackstone Breakfast Crunchwrap — a hearty breakfast option with hashbrowns, eggs, sausage, and cheese.
Enjoy your Blackstone Philly Cheesesteak and the simple, delicious results a flat top griddle delivers.