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Savory Blackstone Philly Cheesesteak with Provolone

Blackstone Philly Cheesesteak - featured image
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A quick and easy Philly cheesesteak made on a Blackstone griddle featuring juicy ribeye, caramelized onions, and melty provolone cheese for a comforting and flavorful sandwich.

Ingredients

Scale
  • 1 lb ribeye steak, thinly sliced
  • 6–8 slices provolone cheese
  • 1 large yellow onion, thinly sliced
  • 1 medium green bell pepper, thinly sliced (optional)
  • 4 hoagie rolls or soft sub rolls
  • 2 tbsp olive oil or vegetable oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 tsp garlic powder
  • 1 tbsp Worcestershire sauce
  • 2 tbsp butter (optional, for toasting rolls)

Instructions

  1. Thinly slice the ribeye steak against the grain into strips about 1/4 inch thick. Slice the onion and green pepper thinly as well. Set aside.
  2. Preheat the Blackstone griddle to medium-high heat, about 375°F. Drizzle 1 tbsp oil over the surface and spread it around.
  3. Add the sliced onions and green peppers to one side of the griddle. Cook, stirring occasionally, until softened and caramelized, about 8-10 minutes. Season lightly with salt and pepper.
  4. Push the veggies aside and add remaining oil if needed. Spread the ribeye strips in a thin, even layer. Let sear without moving for 1-2 minutes, then stir and cook for another 2-3 minutes until browned but still juicy.
  5. Sprinkle salt, black pepper, and garlic powder evenly over the meat. Drizzle Worcestershire sauce and mix well to coat all strips.
  6. Mix the cooked onions and peppers into the steak on the griddle. Spread the mixture evenly.
  7. Layer the sliced provolone evenly over the steak and veggie mix. Cover loosely with a metal dome or lid to melt the cheese, about 2-3 minutes.
  8. While the cheese melts, slice the hoagie rolls and spread a thin layer of butter inside (optional). Place them cut side down on another part of the griddle until golden and crisp, about 1-2 minutes.
  9. Use a spatula to scoop generous portions of the cheesy steak and veggie mix into each toasted roll.
  10. Serve immediately while hot and melty.

Notes

Do not overcrowd the griddle; cook steak in batches if needed. Use a metal dome to melt cheese evenly without burning. Partially freeze steak for easier thin slicing. Toast rolls to add crunch and prevent sogginess. For gluten-free, use gluten-free rolls or lettuce wraps.

Nutrition

Keywords: Philly cheesesteak, Blackstone griddle, provolone, ribeye steak, sandwich, quick recipe, comfort food

Find it online: https://lucydishes.com/savory-blackstone-philly-cheesesteak-with-provolone-easy-recipe-for-perfect-sandwiches/