These Blackstone Philly cheesesteak sandwiches are made with tender, juicy steak strips, sauteed onions and peppers, and gooey melted cheese, all on a lightly toasted sandwich roll. Mouthwatering and so easy to make!

Philly cheesesteak is one of those sandwiches that always hits the spot, especially after a long day. Those thin slices of juicy beef, sautéed peppers, onions, and melted cheese, all nestled in a fresh sandwich roll, is truly magnificent. But have you ever tried making it on a Blackstone griddle? The flat-top grilling method takes this iconic sandwich to a new level of deliciousness, making it one of the best choices for a quick and filling weeknight meal.

Do flat-top grills make grilling easier?

Busy weekday schedules demand quick and easy meals. That’s where a flat-top grill (or griddle) really shines. With its large flat surface and even heat distribution, you can quickly cook thin sliced meat for Philly cheesesteak sandwiches, vegetables, pizza, smash burgers, and pancakes. Grills like Blackstone, Razor, Weber, etc., can handle multiple components simultaneously, ensuring a fast, hot meal for you and your loved ones.

Philly cheesesteak 101

• Choosing the right steak: Use cuts like ribeye or sirloin for making the perfect Philly cheese steak sandwich. These steaks are tender and easy to bite into when sliced thinly.
• The best cheese: The gooey, melted cheese is one of the best parts about these sub sandwiches. Provolone is the traditional choice, but other cheese slices like American, Swiss, havarti, or even pepper jack are also great.
• The veggies: Sautéed bell peppers and onions are integral to the Philly cheese steak experience. On the flat-top grill, you’ll achieve great caramelization that adds depth to these sandwiches. Remember to slice the veggies thin before cooking them. Add a delicious kick with pickled jalapeno or pepperoncini slices, or a infuse a little umami flavor with sauteed mushrooms.
• Sandwich Rolls: Use soft but sturdy rolls that can hold up to the delicious filling. Lightly toast the rolls with a little butter for a slight crunch and help the bread from becoming soggy and falling apart.
• Side Dish Suggestions: Serve these steak sandwiches with french fries, sweet potato fries, onion rings, potato chips, salad, or coleslaw.

Recipe Ingredients

• 1 pound ribeye steak or sirloin, thinly sliced
• Olive or avocado oil
• 1 large yellow or sweet onion, thinly sliced
• 2 medium red bell peppers, seeded and thinly sliced (sub with green bell pepper)
• 4 sub sandwich rolls, or hoagie rolls, split 3/4 of the way through
• Provolone cheese slices (or your favorite cheese)
• Real mayonnaise (optional)
• Sliced pepperoncini, jalapeno, or banana peppers (optional, but will add a nice flavor boost to your Philly cheesesteak sandwiches.)

Making Blackstone Philly cheesesteak sandwiches

• Slice the steak into thin strips. Blot the meat with clean paper towels to remove extra moisture. Season with salt and pepper.
• Set Blackstone grill to medium-high heat, or 450 degrees F.
• Spread 1 tablespoon of oil over the grill’s surface.
• Next, add sliced onions and peppers, and cook until they are soft and caramelized about 6-8 minutes. Season with salt and pepper to taste. Remove the mixture from the grill and set aside.
• Heat the remaining 1 tablespoon of oil.
• Once hot, spread the thinly sliced steak in an even layer. Let them cook for 1-2 minutes per side or until they are nicely seared.
• Next, split the meat into 4 equal parts.
• Add equal amounts of cooked veggies on top of each steak pile.
• Spread a layer of mayonnaise, or your favorite condiment, on the inside of each sandwich roll.
• Lay two slices of cheese on the bottom half of each roll.
• Next, add one portion of meat with veggies on top of the cheese. If you’d like to add spicy peppers, now is the time.
• Close each sandwich and gently place them on the griddle/flat-top grill, and cover with a dome. Cook for 30-45 seconds per side or until the cheese has melted.
• Remove the Philly cheesesteak sandwiches from the grill and serve them nice and hot!

Print

Blackstone Philly Cheesesteak Sandwiches

These Blackstone Philly Cheesesteak Sandwiches are made with tender, juicy steak strips, sauteed onions and peppers, and gooey melted cheese, all on a lightly toasted sandwich roll. Mouthwatering and so easy to make!

Course Main Course

Cuisine American Food

Keyword Blackstone recipes, Philly Cheese Steak

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 651kcal

Author Derrick Riches and Sabrina Baksh

Ingredients

• 1 pound ribeye or sirloin steak thinly sliced
• 2 tablespoons olive or avocado oil
• salt and pepper to taste
• 1 large yellow or sweet onion thinly sliced
• 2 medium red bell peppers seeded and thinly sliced
• 4 6- inch sandwich rolls split
• 8 slices provolone cheese Swiss or your favorite cheese
• 2 tablespoons real mayonnaise optional
• Sliced pepperoncini peppers optional

Instructions

• Slice the steak into thin strips. Blot the meat with clean paper towels to remove extra moisture. Season with salt and pepper.
• Set Blackstone grill to medium-high heat, or 450 degrees F.
• Spread 1 tablespoon of oil over the grill’s surface.
• Next, add sliced onions and peppers, and cook until they are soft and caramelized about 6-8 minutes. Season with salt and pepper to taste. Remove the mixture from the grill and set aside.
• Heat the remaining 1 tablespoon of oil.
• Once hot, spread the seasoned steak strips in an even layer. Let them cook for 1-2 minutes per side or until they are nicely seared.
• Next, split the meat into 4 equal parts.
• Add equal amounts of cooked veggies on top of each steak pile.
• Spread a layer of mayonnaise, or your favorite condiment, on the inside of each sandwich roll.
• Lay two slices of cheese on the bottom half of each roll.
• Next, add one portion of meat with veggies on top of the cheese. If you’d like to add spicy peppers, now is the time.
• Close each sandwich and gently place them on the griddle/flat-top grill. Cook for 30-45 seconds per side or until the cheese has melted.
• Remove the cheesesteak sandwiches from the grill and serve them nice and hot!

Nutrition

Calories: 651kcal | Carbohydrates: 22g | Protein: 37g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 98mg | Sodium: 429mg | Potassium: 673mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2203IU | Vitamin C: 80mg | Calcium: 346mg | Iron: 3mg

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