Philly Cheesesteak Sandwiches on the Blackstone

❤️ Why Make This Recipe

As someone who’s tested Philly cheesesteaks on a griddle, stovetop, and even camping, this method is foolproof. The sizzling steak, caramelized onions, and melted cheese tucked into a toasted roll is simply unbeatable. It’s easy enough for weeknights but impressive enough for game day or a crowd.

I love making this Philly Cheesesteak sandwich, especially in the Summertime on my new patio/deck. It’s super easy. Or this Blackstone Patty Melts

Essential Blackstone Tools & Griddle Equipment

To get that perfect sear and keep your griddle in top shape, you need a few specialized items. Don't settle for standard kitchen spatulas; the heat of the Blackstone requires "heavy-duty" gear.

• Long Stainless Steel Spatulas: You need at least two. These allow you to "toss" food like a hibachi chef and flip large stacks of pancakes or multiple burger patties at once.
• Heavy-Duty Griddle Scraper: This is your most important cleaning tool. It’s used to push grease and food debris into the trap while the griddle is still hot, keeping your surface smooth.
• Squeeze Bottles (Oil & Water): Keep one filled with oil (like avocado or canola) for cooking and one with water. Squirt water on a hot griddle to create steam, which helps loosen stuck-on bits or melts cheese under a dome.

🔥 How to Make Blackstone Philly Cheesesteaks

Step 1 Preheat griddle to medium-high (~400°F)

Step 2 Sauté onions (and optional veggies) in butter/oil until golden; move to cooler side

Step 3 Add steak, season, and chop as it cooks for 2–3 min

Step 4 Mix in onions, then divide into 4 piles

Step 5 Top with cheese, cover with dome until melted

Step 6 Toast hoagie rolls, scoop the cheesesteak mixture in, and serve

💡 Pro Tips for Philly Cheesesteak Sandwiches

• Dome lid = perfect melted cheese
• Use a bench scraper for the ultimate chopped texture
• Don’t crowd the griddle or your meat will steam

Who Made the Original Philly Cheesesteak?

The classic Philly cheesesteak dates back to the 1930s. You guessed it, Philadelphia. Pat Olivieri, a hot dog vendor, decided to grill some thinly sliced beef and toss it on a roll. A passing cab driver smelled it, asked for one, and the rest is sandwich history. Pat’s King of Steaks and Geno’s (right across the street) have kept the cheesesteak rivalry alive ever since.

Philly Cheesesteak Variations to Try

• Chicken Philly Cheesesteak – Thinly sliced chicken breast replaces the traditional beef for a lighter version of this classic sandwich.
• Mushroom Philly Cheesesteak – Sautéed mushrooms add a rich, savory flavor that pairs perfectly with the steak and melted cheese.
• Pepper Philly Cheesesteak – Sliced bell peppers cook alongside the onions and steak for extra sweetness and color.
• Pizza Philly Cheesesteak – Marinara sauce and mozzarella cheese give the sandwich a pizza-inspired twist.
• Loaded Philly Cheesesteak – A fully loaded version with steak, onions, peppers, mushrooms, and plenty of melted cheese.

Recipe FAQS