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Blackstone Philly Cheesesteak Sandwich

Blackstone Philly Cheesesteak Sandwich - featured image
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A quick and easy homemade Philly cheesesteak sandwich cooked on a Blackstone griddle, featuring thinly sliced ribeye steak, caramelized onions, peppers, and melted provolone cheese on toasted hoagie rolls.

Ingredients

Scale
  • 1 pound ribeye steak, thinly sliced
  • 4 hoagie rolls or sub buns
  • 8 slices provolone cheese
  • 2 medium yellow onions, thinly sliced
  • 1 medium green bell pepper, thinly sliced (optional)
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil or vegetable oil
  • Salt to taste
  • Black pepper to taste
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons softened butter

Instructions

  1. Freeze the ribeye steak for about 30 minutes to make slicing easier. Slice the steak as thin as possible against the grain (about 1/8 inch thickness). Place in a bowl and season with salt, black pepper, and Worcestershire sauce. Toss gently and set aside.
  2. Preheat the Blackstone griddle over medium heat (around 350°F). Add 1 tablespoon of oil, then add sliced onions and bell peppers. Cook slowly, stirring occasionally, until onions are golden brown and peppers soften, about 12-15 minutes. Add minced garlic during the last 2 minutes. Remove veggies and set aside.
  3. Increase griddle heat to medium-high (around 400°F). Add remaining oil. Spread the seasoned steak slices evenly on the griddle in a thin layer. Let sear undisturbed for about 2 minutes, then stir and flip to cook through, about 3-5 minutes total. Avoid overcrowding.
  4. Add the caramelized onions and peppers back to the griddle with the steak. Mix well and adjust seasoning if needed.
  5. Spread softened butter on the inside of the hoagie rolls. Place them butter-side down on a cooler part of the griddle until golden and crisp, about 2-3 minutes.
  6. Divide the steak and veggie mixture evenly among the toasted rolls. Top each with two slices of provolone cheese. Cover with a large metal bowl or lid for 1-2 minutes to melt the cheese.
  7. Remove sandwiches from the griddle and serve immediately while hot and melty.

Notes

Freeze the steak before slicing for easier thin cuts. Cook onions and peppers low and slow for best caramelization. Avoid overcrowding the griddle to ensure proper searing. Butter and toast the rolls on the griddle for added crunch and flavor. Cover sandwiches while melting cheese to trap heat and achieve perfect melt.

Nutrition

Keywords: Philly cheesesteak, Blackstone griddle, sandwich, ribeye steak, caramelized onions, provolone cheese, easy dinner, comfort food

Find it online: https://sofiaspice.com/blackstone-philly-cheesesteak-sandwich-recipe-easy-perfect-homemade-guide/