Name: Blackstone Philly Cheesesteak
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1.5 pounds thinly sliced steak; 1 white onion; 1 red bell pepper; 1 green bell pepper; 2 tablespoons oil; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; 2 tablespoons butter; 3 hoagie rolls; 6 tablespoon Cheese Whiz; 6 slices provolone (optional)

Unlock the magic of a classic American sandwich with your outdoor griddle—no flight to Philadelphia required! Picture golden hoagies brimming with caramelized peppers, juicy steak, and molten cheese that oozes with nostalgia. This Blackstone Philly Cheesesteak recipe, beloved by home cooks aged 40+, transforms weeknight dinners or tailgate parties into unforgettable culinary moments with minimal cleanup!

Introduction: The Art of the Blackstone Philly Cheesesteak

Few dishes capture the spirit of American comfort food like a Philly Cheesesteak—especially when seared on a blazing-hot Blackstone griddle. The beauty lies in its simplicity: thinly sliced steak, vibrant peppers, and a double-cheese embrace that melds into pure satisfaction. But when cooked outdoors on a Blackstone, you unlock smoky depth and a signature char that stovetops simply can’t replicate.

Perfect for lively family gatherings or effortless weeknight meals, this Philly Cheesesteak recipe leverages the griddle’s spacious surface to cook everything quickly and evenly. Whether pairing it with cold beers for game day or serving it alongside roasted potatoes for Sunday supper, it’s a crowd-pleaser that bridges generations with every bite.

Alternate Names & Variations

Craving twists on this classic? Try these aliases and riffs:

Griddle-Style Philly Cheesesteak
Blackstone Cheesesteak Sandwich
Loaded Steak & Pepper Hoagies (add mushrooms or jalapeños!)

Psst—other Blackstone griddle recipes like smash burgers or breakfast skillets follow the same “low-effort, high-reward” spirit.

Blackstone Philly Cheesesteak Ingredients

1.5 pounds thinly sliced steak (ribeye or sirloin)
1 large white onion, thinly sliced
1 red bell pepper, julienned
1 green bell pepper, julienned
2 tablespoons high-heat oil (avocado or vegetable)
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
2 tablespoons butter
3 hoagie rolls (fresh bakery-style)
6 tablespoons Cheese Whiz
6 slices provolone (optional but recommended!)

How to Make a Philly Cheesesteak on Blackstone Griddle

Preheat the griddle to medium-high (400°F). While it heats, slice veggies and steak.

Drizzle oil onto the griddle. Add onions and peppers. Cook for 6–8 minutes, stirring occasionally, until caramelized. Push to the cooler side of the griddle.
Add steak in a single layer. Season with salt, pepper, and garlic powder. Sear for 3 minutes per side. Chop finely with spatulas.
Combine steak and veggies. Melt butter over the mixture, then toss thoroughly.

Toast hoagie rolls cut-side-down for 1–2 minutes on the griddle.
Assemble sandwiches: Spread Cheese Whiz on rolls. Pile on steak mixture. Top with provolone, letting residual heat melt it.

Blackstone Philly Cheesesteak Recipe Card

Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 3 hearty sandwiches (4 smaller ones) | Calories: ~650 per serving (without provolone).

Why This Recipe Works & Pro Tips

The Blackstone griddle delivers unmatched sear and caramelization, making it ideal for how to make cheesesteak on Blackstone like a pro. Key success factors:

Steak prep: Freeze steak for 30 mins before slicing paper-thin for tenderness.
Fat = flavor: Don’t skimp on butter or oil—they create a rich crust.

Cheese strategy: Use BOTH Whiz and provolone for authentic texture and melt.

Storing & Reheating Your Cheesesteaks

Store leftovers in an airtight container for 3 days. Reheat in a skillet over medium heat or on the griddle for 5 minutes. Freeze steak mixture (without bread or cheese) for 2 months; thaw overnight before reheating.

People Also Ask: Blackstone Philly Cheesesteak FAQs

What kind of steak is best for a Philly Cheesesteak?

Ribeye is traditional for its marbling and rich flavor, but sirloin works well too. The key is slicing the steak paper-thin against the grain (pro tip: pop it in the freezer for 30 minutes first!). For Blackstone griddle recipes, leaner cuts can dry out, so avoid flank or skirt steak unless marinating.

How do you cook steak on a Blackstone for cheesesteak?

Preheat the griddle to medium-high (400°F). Sear the steak in a single layer—avoid overcrowding. Chop it finely as it cooks using Blackstone spatulas. Mix with peppers and onions only after achieving a golden crust for maximum texture. Griddle-cooked steak absorbs smoke and char, elevating the flavor beyond indoor methods.

What cheese is on a real Philly cheesesteak?

Authentic Philly cheesesteaks use Cheez Whiz—yes, the processed kind!—for its nostalgic creaminess. Provolone or American cheese are common “upgrades.” Our recipe includes Whiz and provolone for depth. Avoid shredded cheese; it doesn’t melt as evenly when making a Philly Cheesesteak recipe on high heat.

Do you put sauce on a Philly Cheesesteak?

Traditionally, no—just melted cheese and maybe sautéed onions. However, some modern twists add mayo, ketchup, or hot sauce. For a Blackstone Philly Cheesesteak, we recommend letting the steak and cheese shine. If you crave tang, serve sauces on the side for dipping.

Conclusion: Fire Up That Griddle!

Ready to become the hero of family dinners or backyard cookouts? This Blackstone Philly Cheesesteak delivers crispy, cheesy joy in every bite—no advanced skills required. Share your masterpiece on social media and tag #CrystalRecipes, or drop a comment below with your favorite griddle hacks!

BLACKSTONE PHILLY CHEESESTEAK: Your Ultimate Guide to Griddle Perfection