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Savory Blackstone Philly Cheesesteak Recipe Easy with Peppers and Onions

Blackstone Philly cheesesteak - featured image
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A quick and easy Philly cheesesteak made on a Blackstone griddle with thinly sliced ribeye, caramelized peppers and onions, and melted provolone cheese. Perfect for outdoor cooking and packed with authentic flavor.

Ingredients

Scale
  • 1 pound thinly sliced ribeye steak (about 450g), USDA Choice grade preferred
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 large yellow onion, thinly sliced
  • 6–8 slices provolone cheese (mozzarella as a milder alternative)
  • 4 fresh hoagie rolls
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • Salt and black pepper, to taste
  • 1 tablespoon Worcestershire sauce (optional)

Instructions

  1. Preheat your Blackstone griddle to medium-high heat (around 375°F / 190°C). Lightly brush the surface with olive oil to prevent sticking. This should take about 5 minutes.
  2. Spread the sliced bell peppers and onions evenly across the griddle. Season with salt and pepper, and cook for 8-10 minutes, stirring occasionally until soft and caramelized.
  3. Push the veggies to the side to make room on the griddle for the steak. Add a bit more oil if needed.
  4. Season the ribeye slices with garlic powder, salt, and black pepper. Toss them in Worcestershire sauce if desired.
  5. Spread the steak slices thinly on the griddle and cook for about 2-3 minutes per side, stirring occasionally, until browned but still juicy.
  6. Combine the steak with the cooked peppers and onions and mix gently. Spread the mixture evenly on the griddle and lay provolone slices on top. Let the cheese melt for about 1-2 minutes, covering with a lid or foil if needed.
  7. Slice the hoagie rolls but don’t cut all the way through. Toast them lightly on the griddle for 1-2 minutes until warm and slightly crisp.
  8. Assemble the sandwiches by spooning the cheesy steak, pepper, and onion mixture generously into each roll. Serve immediately.

Notes

Partially freeze ribeye for 30 minutes before slicing for easier thin cuts. Avoid overcrowding the griddle to ensure proper searing. Use a metal spatula to scrape the griddle for flavor. Toast rolls while cheese melts to keep everything hot and fresh. For gluten-free, use gluten-free buns or lettuce wraps. For vegetarian, substitute steak with portobello mushrooms or seitan.

Nutrition

Keywords: Philly cheesesteak, Blackstone griddle, ribeye steak, peppers and onions, provolone cheese, easy sandwich, outdoor cooking

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