Blackstone Philly Cheesesteak
Shaved ribeye, sweet griddled onions and melty provolone piled into a toasted hoagie roll. The Blackstone was built for this.
- Blackstone
- Griddle
- Beef
- Dinner
- 55 min total
- Serves 4
Ingredients
Ingredients for servings
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Original recipe serves 4. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.
- 2 lb boneless ribeye steak, freeze 30 to 45 minutes, then slice paper thin
- 2 yellow onions, large, sliced thin
- 1 green bell pepper, sliced thin (optional)
- 2 tbsp vegetable oil, divided
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 12 slices provolone cheese
- 4 hoagie rolls, 8-inch, split but still hinged
- 2 tbsp butter, softened, for the rolls
Toppings
- mayo, for the rolls, optional
- banana peppers, optional
Gear
- Blackstone griddle
- Two stiff metal spatulas
- Melting dome or a large pot lid
- Sharp chef's knife
- Squeeze bottle of water
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Steps
Step 1: Stick the ribeye in the freezer for 30 to 45 minutes until it's firm but not frozen solid. Then slice it as thin as you can against the grain. Thin is the whole game here. If you can't see your knife through it, you're close enough.
Step 2: Fire up the Blackstone. Set one side to medium-high (around 400°F) and the other side to medium-low so you have somewhere to park food.
Step 3: Add 1 tablespoon of oil to the hot side and throw on the onions and pepper. Cook 8 to 10 minutes, tossing now and then, until the onions are soft and golden brown. Slide them over to the cool side.
Step 4: Add the rest of the oil to the hot side and spread the steak out in a thin layer. Season with the salt, pepper and garlic powder and splash on the Worcestershire. Let it sear about 1 minute without touching it.
Step 5: Flip and chop the steak with two spatulas into small pieces. It's done in 2 to 3 more minutes, as soon as the pink is gone. Don't overcook it. Thin steak goes from tender to boot leather fast.
Step 6: Pull the onions and peppers back in and chop everything together. Shape it into 4 piles about the length of your rolls.
Step 7: Lay 3 slices of provolone over each pile. Squirt a little water on the cool side of the griddle and cover the piles with a dome or a big pot lid for 30 to 60 seconds to melt the cheese.
Step 8: While the cheese melts, butter the cut sides of the rolls and toast them face-down on the cool side for about 1 minute, until golden.
Step 9: Spread on a little mayo if you like it. Lay an open roll face-down right on top of a cheesy pile, slide a long spatula under the meat, and flip the whole thing over in one move. Repeat with the rest.
Step 10: Top with banana peppers if you want a little bite. Eat it right there at the griddle while it's hot.
Swaps
- Steak: Ribeye is best. Sirloin works and costs less. In a pinch, the pre-shaved “steak-um” style beef or shaved beef from the meat counter saves you all the slicing.
- Cheese: Provolone is the classic. White American melts the creamiest. Cheez Whiz if you want to argue with someone from Philadelphia.
- Veggies: Skip the pepper if you’re a purist. Sliced mushrooms go in with the onions if you’re not.
- Rolls: Any soft, sturdy sub or hoagie roll. Bake-at-home sub rolls are fine. Hot dog buns are not.
- Chicken: Thin-sliced boneless chicken thighs make a chicken cheesesteak. Cook them all the way through, about 5 to 6 minutes.
Tips
- Freeze, then slice. A semi-frozen steak is the difference between shavings and chunks.
- Keep a cool zone on the griddle. Onions, cheese and rolls all need somewhere to hang out while the steak cooks.
- Chop the meat small while it cooks so the cheese melts down into it instead of sitting on top.
The story
HAM Cooking. Let’s fire it up.
Every griddle owner reaches a point where they look at that big flat-top and think, “I could open a cheesesteak shop.” You can’t. But you can make four cheesesteaks in your driveway that’ll have the neighbors walking over pretending they came to talk about your lawn.
Here’s the truth about a cheesesteak: it isn’t complicated. It’s steak, onions, cheese and bread. The only things that matter are slicing that steak thin and not walking away from it once it hits the griddle. Thin ribeye cooks in about three minutes. If you go grab a drink, you’ll come back to beef jerky.
The flip at the end is the fun part. You lay the roll right on top of the cheesy pile, slide the spatula under, and flip the whole thing in one shot. The first one might not go perfect. The second one will look like you’ve done it your whole life. Nobody needs to know about the first one.
HAM out.
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