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Blackstone Philly Cheesesteak Recipe Easy Homemade with Peppers and Provolone

Blackstone Philly cheesesteak recipe - featured image
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A quick and easy Philly cheesesteak made on a Blackstone griddle with thinly sliced ribeye, bell peppers, onions, and melty provolone cheese, perfect for casual entertaining and busy nights.

Ingredients

Scale
  • 12 ounces thinly sliced ribeye steak
  • 1 cup thinly sliced red and green bell peppers
  • 1 medium yellow onion, thinly sliced
  • 6 slices provolone cheese
  • 4 hoagie rolls, split but not cut all the way through
  • 2 tablespoons olive oil or butter
  • Salt to taste
  • Black pepper to taste
  • ½ teaspoon garlic powder (optional)
  • 1 tablespoon Worcestershire sauce
  • Hot sauce or pickled jalapeños (optional)

Instructions

  1. Thinly slice the ribeye steak against the grain into bite-sized strips. Slice the bell peppers and onion into thin strips. Set aside.
  2. Preheat the Blackstone griddle to medium-high heat (around 375°F). Allow it to get evenly hot.
  3. Add 1 tablespoon of olive oil or butter to the griddle. Once melted, add peppers and onions, seasoning lightly with salt and pepper. Stir often, cooking until softened and starting to caramelize, about 6-8 minutes.
  4. Push the peppers and onions to one side. Add the remaining tablespoon of oil or butter to the open griddle space. Spread the steak strips in an even layer. Season with salt, pepper, and garlic powder. Let the steak sear without stirring for 1-2 minutes to build a crust, then toss and flip until browned but still juicy, about 4-5 minutes.
  5. Mix the steak with the peppers and onions. Drizzle Worcestershire sauce evenly over the mixture. Spread the mixture into four mounds on the griddle, then top each with 1-2 slices of provolone cheese. Cover with a lid or tent with foil to melt the cheese, about 1-2 minutes.
  6. While the cheese melts, place the hoagie rolls cut-side down on the griddle edge to toast lightly until golden and crisp, about 2 minutes.
  7. Using a spatula, scoop the cheesy steak and pepper mixture into each toasted roll. Add hot sauce or pickled jalapeños if desired. Serve immediately.

Notes

Do not overcrowd the griddle to ensure proper browning. Cover cheese briefly to melt fully. Toast rolls well to prevent sogginess. Use thin slices of steak for best texture. Can substitute cast-iron skillet if no griddle is available.

Nutrition

Keywords: Philly cheesesteak, Blackstone griddle, ribeye steak, provolone cheese, peppers, easy sandwich, homemade cheesesteak

Find it online: https://lucydishes.com/blackstone-philly-cheesesteak-recipe-easy-homemade-with-peppers-and-provolone/