Who doesn’t love a classic Philly Cheesesteak? Now, imagine making it on your Blackstone grill—juicy, cheesy, and packed with flavor, all in under 30 minutes. Perfect for those busy weeknights when you’re craving something hearty but don’t want to spend hours in the kitchen. Trust me, once you try this Blackstone Philly Cheesesteak, you’ll wonder why you didn’t start sooner.
Top Reasons To Make It
There’s so much to love about this recipe. First, it’s quick and easy—no fancy techniques required. Second, it’s customizable. Don’t like onions? Skip them. Want extra cheese? Go for it. And third, it’s a crowd-pleaser. Honestly, I’ve yet to meet someone who doesn’t devour this dish. Plus, it’s a great way to use up leftover steak or veggies.
Ingredients
- 1 lb thinly sliced ribeye steak—the thinner, the better for that perfect texture.
- 1 large onion, thinly sliced—adds sweetness and depth.
- 1 green bell pepper, thinly sliced—for a pop of color and crunch.
- 4 oz mushrooms, sliced (optional)—great for extra umami.
- 4 hoagie rolls—soft and sturdy, perfect for holding all that goodness.
- 8 slices provolone cheese—melts like a dream.
- 2 tbsp olive oil—for cooking the veggies and steak.
- Salt and pepper—to season everything just right.
Instructions
- Preheat your Blackstone grill to medium-high heat. A hot surface is key for searing.
- While it heats, slice your veggies and steak if not already prepped.
- Drizzle a bit of olive oil on the grill and spread it around with a spatula.
- Add the onions, peppers, and mushrooms (if using). Cook for 4-5 minutes until softened but still crisp. Push them to one side of the grill.
- Add the steak to the other side, spreading it out in an even layer. Season with salt and pepper. Cook for 2-3 minutes, flipping halfway, until just cooked through. So, so tender.
- Mix the steak and veggies together, then divide into four equal portions. Top each with 2 slices of provolone cheese. Let it melt for about 1 minute.
- Slide each portion onto a hoagie roll. Serve immediately. So good.
Cooking On The Blackstone Grill
Using a Blackstone grill for this recipe is a game-changer. The flat surface lets you cook everything at once, and the high heat locks in the flavors. Make sure your grill is preheated and well-oiled to prevent sticking. And don’t overcrowd the surface—give your ingredients room to cook evenly.
Variations & Substitutions
Want to mix things up? Try these ideas:
- Swap ribeye for sirloin or even chicken breast for a lighter option.
- Use Swiss cheese instead of provolone for a nuttier flavor.
- Add jalapeños or banana peppers if you like a little heat.
- Make it vegetarian by using portobello mushrooms and skipping the steak.
Serving Ideas & Pairings
This Philly Cheesesteak is stellar on its own, but it’s even better with a side of crispy fries or a simple green salad. And don’t forget a cold soda or iced tea to wash it all down. Perfect for backyard dinners or game-day gatherings.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it in a skillet over medium heat until heated through. Avoid the microwave—it can make the bread soggy.
Tips For Success
- Thinly slice your steak and veggies for even cooking.
- Prep everything before heating the grill—it’s a fast recipe!
- Don’t skip the oil—it prevents sticking and adds flavor.
- Let the steak rest for a minute after cooking to keep it juicy.
- Have fun with it! This recipe is forgiving and customizable.
Frequently Asked Questions
- Can I make this on a regular grill? Yes, but a flat top like the Blackstone works best.
- What’s the best cut of steak for Philly Cheesesteak? Ribeye is ideal, but sirloin works too.
- Can I freeze leftovers? It’s possible, but the texture might change. Best enjoyed fresh.
- What other outdoor griddle recipes can I try? Think hibachi, chicken fajitas, or smash burgers.
- Is this kid-friendly? Absolutely—just skip the peppers if your little ones aren’t fans.