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Savory Blackstone Philly Cheesesteak Recipe Easy Homemade with Peppers and Onions

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A flavorful and easy homemade Philly cheesesteak made on a Blackstone griddle with thinly sliced ribeye, sautéed peppers and onions, melted provolone cheese, and toasted hoagie rolls.

Ingredients

Scale
  • 1 pound ribeye steak, thinly sliced
  • Salt and freshly ground black pepper, to taste
  • Garlic powder (optional)
  • 1 medium green bell pepper, thinly sliced
  • 1 large yellow onion, thinly sliced
  • 2 tablespoons olive oil or avocado oil
  • Pinch of salt
  • 6 slices provolone cheese
  • 3 to 4 fresh hoagie rolls or Italian sub rolls
  • Butter or oil for toasting rolls (optional)
  • Optional: Worcestershire sauce (a dash, for beef)
  • Optional variations: jalapeños or hot sauce for spice, pepper jack cheese, portobello mushrooms or marinated seitan for vegetarian version

Instructions

  1. Freeze the ribeye for about 30 minutes to firm it up, then slice against the grain into thin strips about 1/8 inch thick. Season with salt, pepper, and garlic powder if using. Set aside.
  2. Thinly slice the green bell peppers and yellow onions. Toss with a pinch of salt to draw out moisture and soften faster.
  3. Preheat the Blackstone griddle to medium-high heat (around 375°F).
  4. Add 2 tablespoons of oil to one side of the griddle. Spread the peppers and onions thinly and cook without stirring for 3-4 minutes to get a nice char, then stir occasionally until softened and caramelized, about 8-10 minutes total. Transfer to a bowl and keep warm.
  5. Add more oil if needed to the clean side of the griddle. Spread the seasoned beef strips in a thin, even layer. Let sear without stirring for 2 minutes, then toss and turn for even browning. Cook until no longer pink, about 4-5 minutes.
  6. Mix the cooked peppers and onions back in with the steak on the griddle. Stir to combine and flatten into a rough patty shape.
  7. Lay 2 slices of provolone cheese over each portion of the beef and veggie mix. Cover loosely with a metal bowl or lid for 1-2 minutes to melt the cheese.
  8. Slice the hoagie rolls and lightly butter the insides. Place cut side down on the griddle for 1-2 minutes until golden and toasted.
  9. Using a spatula, scoop the cheesy beef and veggie mixture into each toasted roll. Serve immediately.

Notes

Freeze the ribeye for 30 minutes before slicing to make thin slicing easier. Do not overcrowd the griddle to avoid steaming the beef. Use a metal spatula to scrape up browned bits for extra flavor. Cover cheese with a lid or bowl to melt evenly. Toast rolls while cheese melts to serve hot. Leftovers can be stored in the fridge for up to 2 days and reheated in a skillet covered to keep cheese melty.

Nutrition

Keywords: Philly cheesesteak, Blackstone griddle, ribeye steak, peppers and onions, provolone cheese, hoagie rolls, easy sandwich, homemade cheesesteak

Find it online: https://bitefuljoy.com/savory-blackstone-philly-cheesesteak-recipe-easy-homemade-with-peppers-and-onions/