If you’ve been craving that perfect Blackstone Philly cheesesteak with melty cheese, savory steak, and just the right amount of griddle sizzle and this version delivers. I’ve tested and blended tips from top Blackstone griddle experts all over the Internet.
Looking for more ideas? Check out my full list of Blackstone Recipes for easy chicken, steak, breakfast, and more.
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❤️ 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
🛒 Ingredients Needed (4 Sandwiches)
- 1 lb ribeye steak, thinly sliced – Super tender and flavorful, this is the gold standard for cheesesteaks.
- 1 tablespoon olive oil – For sautéing.
- 1 large yellow onion, thinly sliced – For that sweet caramelized bite.
- 4 hoagie rolls or Amoroso rolls – Soft on the inside, slightly crusty outside.
- 4–8 slices provolone cheese – Mild and melty. You can also use White American or Cheez Whiz (see cheese section below).
- Salt & pepper – To taste.
- Optional: Bell peppers, mushrooms, or hot cherry peppers – For extra flavor or heat
🔥 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
- 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
Ribeye steak is the traditional choice for Philly cheesesteaks because it’s tender and flavorful. Thinly slicing the steak helps it cook quickly and gives the sandwich its classic texture. Usually the best type of meat to use for Philly Cheesesteaks.
Classic Philly cheesesteaks are served on Amoroso rolls, but any soft hoagie roll or sub bun will do. Slightly crusty and toasted on the griddle = chef’s kiss.
Soft, absorbent inside
Long enough to hold a full stack of meat and toppings
Common choices include provolone, American cheese, or Cheez Whiz. Provolone is one of the most popular options because it melts smoothly and has a mild flavor that pairs well with steak.
🥗 Serving Suggestions
- Side of crinkle fries or Air Fryer Alexia Sweet Potato Puffs
- Jalapeño ranch or chipotle mayo for dipping
- Single Serving Lemonade or Coke Zero to wash it down
Final Thoughts
This Blackstone Philly cheesesteak recipe gives you the bold flavors of the original, without overcomplicating things. Whether you’re a first-time griddler or a weekend warrior, you’ll be blown away by how easy and satisfying it is to recreate this classic sandwich at home.
If you tried this Blackstone Philly Cheesesteaks or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
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Philly Cheesesteak Sandwiches on the Blackstone
- Prep Time: 5 min
- Cook Time: 20 min
- Total Time: 25 min
- Yield: 4 1x
- Category: Easy
- Method: Blackstone
- Cuisine: American
Description
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.
Ingredients
1 lb ribeye steak, thinly sliced
1 tablespoon olive oil
1 large yellow onion, thinly sliced
4 hoagie rolls or Amoroso rolls
4–8 slices provolone cheese
Salt & pepper
Instructions
- Preheat griddle to medium-high (~400°F)
- Sauté onions (and optional veggies) in butter/oil until golden; move to cooler side
- Add steak, season, and chop as it cooks for 2–3 min
- Mix in onions, then divide into 4 piles
- Top with cheese, cover with dome until melted
- Toast hoagie rolls, scoop the cheesesteak mixture in, and serve
Notes
- Dome lid = perfect melted cheese
- Use a bench scraper for the ultimate chopped texture
- Don’t crowd the griddle or your meat will steam
Nutrition
- Serving Size: 1
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