These Blackstone Philly cheesesteak sandwiches are made with thinly sliced steak, sauteed onions and peppers, and gooey melted cheese. This flavorful filling is nestled on a lightly toasted sandwich roll and ready in minutes!

Philly cheesesteak is one of those sandwiches that always hits the spot, especially after a long day. Who doesn’t like a quick, flavorful sandwich now and then? This recipe is made even easier on a Blackstone griddle!

Flat-top grills are made for quick meals!

Busy weekday schedules often require  quick and easy meal solutions. That’s where a flat-top grill (or griddle) offers convenience. Its large, flat surface and evenly distributed heat allow you to quickly cook thin slices of beef for cheesesteak sandwiches, stir-fry vegetables, prepare a pizza, grill smash burgers, or make perfect pancakes.

Philly Cheesesteak 101

• Choosing the right steak: Use sliced or shave ribeye or sirloin for the perfect Philly cheese steak sandwich. These steaks are tender and easy to bite into when cut properly.
• The best cheese: The gooey, melted cheese is one of the best parts about these sub sandwiches. Provolone is traditionally used, but other cheeses like American, Swiss, havarti, or even pepper jack are great choices.
• The veggies: Sautéed bell peppers and onions are integral to the cheese steak experience. On the flat-top grill, you’ll achieve the perfect amount of caramelization that adds depth to these sandwiches. Remember to slice the veggies thin before cooking them.
• 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 cheesesteak sandwiches with french fries, sweet potato fries, onion rings, potato chips, salad, or coleslaw.

Recipe Ingredients

• 1 pound ribeye steak or sirloin (sub with shaved steak)
• Olive or avocado oil
• 1 large yellow or sweet onion
• 2 medium red or green bell peppers
• 4 sub sandwich rolls or hoagie rolls
• 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

• Prep the meat and season it: 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 on the cooking surface. 
• Cook the vegetables: 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.
• Cook the meat: Heat the remaining 1 tablespoon of oil. Spread the thinly sliced steak in an even layer. Cook for 1-2 minutes per side, until nicely seared.
• Portion: Next, split the meat into 4 equal parts. Add equal amounts of cooked veggies on top of each steak pile.
• Make the sandwich: spread a layer of mayonnaise (optional), or your favorite condiment, on the inside of each sandwich roll. Lay two slices of cheese on the bottom half of each roll. Add the meat and vegetables on top.
• Toast it: Steam the 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.
• Enjoy: Remove the Philly cheesesteak sandwiches from the grill and serve them nice and hot!

The post Blackstone Philly Cheesesteak Sandwiches appeared first on BBQ & Grilling with Derrick Riches.