A philly cheesesteak sandwich wrapped in foil.

One easy way to keep dinner exciting is to sprinkle in some indulgent recipes from time to time. Which is exactly what we’ve got here with this big ‘ol steak sandwich that can be made from start to finish on your flat-top griddle. This Blackstone Philly cheesesteak recipe is warm, melty, and the perfect one to serve up with you’re craving something hearty.

Looking for More Recipes Like This?

Then you’ve got to try out our reuben sandwich. It’s a flavor bomb of a sandwich complete with tangy sauerkraut, corned beef, and homemade thousand island dressing.

Individual bowls of butter, salt and pepper, diced onion, slices of white American cheese, thinly sliced ribeye steak, diced green peppers, and two hoagie rolls.

Key Ingredients & Substitutions

Be sure to see the recipe card below for the full listing of ingredients, instructions, & estimated nutritional information.

steak – Ribeye is preferred thanks to it’s marbling and tenderness, but you could swap this out for flank steak or sirloin. To save time, ask your butcher to thinly slice (about 1/8th of an inch) to make dinner time a breeze.
cheese – A Philly native might say that it’s not a true cheesesteak without bright yellow cheese whiz slathered over the top, but we decided to swap it with white American cheese. It’s perfectly melty and will give you that classic Philly cheesesteak vibe.
hoagie buns – Also known as hoagie rolls, these look like longer and larger hotdog buns with a soft, chewy bread center. Swap them out with regular hotdog buns or any bread that you have. We’re basically looking for a hearty vessel for all those yummy, cheesy fillings.

What Is A Philly Cheesesteak

This is a hearty and savory sandwich stuffed with grilled peppers and onions, tender sliced of steak, and melty cheese all stuffed inside a hoagie roll. It’s nearly 100 years old and was invented out East in Philadelphia by a street vendor and has been a staple ever since.

How To Make Philly Cheesesteak on Blackstone

Two hoagie rolls opened up and face down on the Blackstone. Diced green pepper, diced white onion, and butter on the blackstone cooktop. — Start by toasting the buns and cooking the veggies on your Blackstone or on another hot cook-top.

Thinly sliced stead over the top of the cooked veggies on the blackstone. Cheese slices laid over the meat on the blackstone. — Then add in the steak to the cook top, season, and combine it with the cooked veggies. Then lay some cheese slices over everything and let it get nice and melty.

A philly cheesesteak wrapped in foil. — Stuff that melty, gooey cheese, steak, and veggie mixture into your toasted hoagie rolls and enjoy!

A philly cheese steak cut in half. — These are *hearty* so I like cutting them in half to let my guests decide how much they’re able to take on in one sitting.

What To Serve With Philly Cheesesteaks

These sandwiches are whoppers when it comes to size, so pair them with something light like our crisp fennel salad or our grilled chicken caesar salad, holding on the chicken as you’re already getting plenty of meat from the sandwich. Finish the feast off with some extra gooey rice krispie treats, and everyone will be satisfied and happy.

Recipe FAQs and Tips

I don’t have a Blackstone griddle. Can I still make a cheesesteak sandwich? Absolutely! This recipe will work on any flat-top griddle or a cast-iron skillet.
What seasonings to use for Cheesesteaks? To keep this one as close to the classic as possible, we just used salt and pepper to bring out the natural flavors in the ingredients. But a little sprinkling of onion powder and garlic powder on the veggies and/or the meat would work too.
What is the best cheese for a Blackstone Philly cheesesteak? This is all about preference. Some people will swear by cheese wiz, but we prefer the melty (less orange) white American cheese. Provolone could work well too.

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Blackstone Philly Cheesesteak Recipe

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Author: Erin Jensen
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 6 servings 1x
Category: Dinner/Entree
Method: Blackstone
Cuisine: American

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Description

This juicy, tender and cheesy Blackstone Philly Cheesesteak is packed with so much flavor and is so easy to make for a weeknight dinner!

Ingredients

Scale

3 tablespoons butter, divided (regular or plant-based)
6 large hoagie buns (about 6 inches long)
1/2 sweet yellow onion, diced
1 green bell pepper, diced
2 pounds ribeye steak, thinly sliced*
kosher salt and ground black pepper
10–12 slices of white American cheese

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Instructions

Prep: Bring the flattop griddle to a medium-high heat.
Toast Buns: Spread about 2 tablespoons butter on the inside of the hoagie buns. Once the griddle is hot, open the buns to place the buttered side down and let toast for 30 seconds – 1 minute. Carefully remove and set aside.
Cook Veggies: Add the remaining 1 tablespoon of butter around the hot cooktop to melt. Add the onions and peppers. Move around to cook for 1-2 minutes and move to the side of the Blackstone.
Cook Beef: On the other side of the griddle add the thinly sliced beef with a generous seasoning of salt and pepper. Let the steak cook for about 1-2 minutes, flip and toss around for another 1-2 minutes or until mostly cooked.
Combine: Move the cooked peppers and onions to the middle and combine with the cooked beef.
Add Cheese: Now place white American cheese slices on top the mixture and close the lid to melt. Once it is very melty, use the spatula to give it a little toss with the meat to slightly combine.
Make Sandwiches: Move the cheesesteak mixture directly off the Blackstone and into a toasted hoagie. Continue this process until they are all filled and place on a baking sheet to serve.
Serve: Enjoy these philly cheesesteaks right away!

Notes

*Beef: simply ask the meat department at your local grocery store or butcher shop to very thinly slice your desired cut of beef. We used ribeye steak, but sirloin steak would be great too!
Hoagie Buns: our bakery department had large buns that were about 6 inches in length but feel free to use your favorite hoagies or even a hot dog bun, if that is all you have.
Dairy-Free: use a plant-based butter and dairy-free cheese alternative.
Cast Iron Skillet: option to use a large skillet on the stovetop, instead of a Blackstone, or even a cast iron griddle on your stove or gas grill. However, you may need to cook in batches or use 2 skillets.
Storage: the meat mixture can be stored in an airtight container in the fridge for 4-5 days but you will want to keep that separate from the buns to prevent sogginess. Only place in the buns when ready to eat.