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Blackstone Philly Cheesesteak Sandwiches

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These Blackstone Philly Cheesesteak Sandwiches have an authentic cheesesteak flavor and are made on my new Blackstone Griddle!

A few months ago I finally invested in a Blackstone Griddle. For more Blackstone recipes, be sure to check out the blog.

I have heard nothing but amazing reviews on them, so after checking them out, we headed out to the store and bought one for our family as well! This griddle is a great option when you love outdoor cooking.

Since getting this flat-top grill, I have made SO many amazing meals on it. We had a Hibachi Night complete with the best fried rice I have ever made and my Teriyaki Chicken recipe.

We made breakfast, smashburgers, but my favorite so far has been the authentic Philly Cheesesteak Sandwiches.

How to Make Blackstone Philly Cheesesteaks

These sandwiches have the best flavor.

I like to make sandwiches like these as authentic as possible, so when doing some research, I found out that the original cheesesteak did not have green peppers. Green bell peppers are not my favorite anyway. I prefer lots and lots of onions in mine.

They also use Cheez Whiz in place of the provolone cheese.

The best meat to use in a Philly Cheesesteak is rib-eye steaks. It has the most marbling and the best flavor when it comes to this amazing sandwich. I like to season the meat with some garlic powder, onion powder, and salt and pepper. Just enough seasoning to give it some great flavor.

I have the butcher at the grocery store create shaved meat with it, but if you don't have that option, just allow your steaks to freeze for about an hour. Then you can create sliced steak pieces to use. Just make sure to use a sharp knife to slice it thin.

If you prefer cuts of meat like flank steak, you can use that also but the ribeye is my favorite. Stay away from sirloin steak for this sandwich as I feel like it would be too tough.

The great thing about doing this on the Blackstone Griddle is that you can load it up the cooking surface with everything all at once, which means you cut down on the time it takes to prepare and cook it.

One one side of the griddle, add some olive oil or vegetable oil. If you use olive oil, add a bit of butter to the griddle.

Load the flat top grill with my shaved ribeye, and my white onions, and then butter some hoagie buns and place them on the end under low heat. The side where the meat and onions are, I cook that over medium heat.

While the buns are toasting on the other half of the griddle, I caramelize the onions. Once the onions finish doing their thing, I mix them in with the beef.

Take some slices of provolone cheese (or Cheese Whiz), place it on top of the meat, and then put a metal dome on top to steam/melt the cheese. The melted cheese is what adds amazing authentic flavor to these sandwiches. The type of cheese you use is important if you are going for an authentic Philly cheese steak.

Use the metal spatula to scoop up some of the cheesesteak meat, place it inside your toasted bun, and then enjoy! If you have extra meat, once it cools to room temperature, place it in an airtight container and store it in the fridge for another day. Use it to make cheesesteak nachos and more.

This Blackstone Philly Cheesesteak recipe will become a family favorite and everyone is going to want to scarf these down! Serve with a side of homemade french fries for the perfect meal.

Other steak recipes

Yield: 8 sandwiches

Blackstone Philly Cheesesteak Sandwiches

Blackstone Philly Cheesesteak Sandwiches

Thinly sliced ribeye steak, cheese, onions, and a delicious hoagie roll. This is one of those recipes that everyone loves!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 2 beef ribeye steaks, thinly shaved or sliced
  • 1 tablespoon vegetable oil
  • salt, to taste
  • pepper, to taste
  • 6 hoagie rolls
  • 1 medium yellow onion, thinly sliced (optional)


    1. Slice steak as thin as possible. Season all the steak liberally with salt and pepper.
    2. Turn the Blackstone on and turn on medium-high. Drizzle the oil over the entire surface and let it heat through.
    3. Add the sliced onion and steak to the griddle and let the onion saute until soft, 5-7 minutes.
    4. Make sure to add the steak in a single layer and sear the meat, 1-2 minutes, then flip and sear the other side.
    5. While steaks are cooking, spread butter onto hoagie rolls and place it on the other end of the griddle on low heat. Allow it to brown the bread before removing it from the griddle.
    6. Once the meat has cooked, mix the onion and steak together.
    7. Top the chopped steak with Provolone Cheese. Cover with a metal dome and let the cheese melt.
    8. Transfer meat to a hoagie roll. Serve immediately.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 231Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 45mgSodium: 336mgCarbohydrates: 11gFiber: 1gSugar: 2gProtein: 15g

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