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Philly Cheesesteaks – A Popular Blackstone Griddle Recipe

Making Philly Cheesesteaks on a Blackstone griddle couldn’t be easier. You basically throw all the ingredients on the hot surface and in less than 15 minutes, they are ready to serve.

Thinly sliced or shaved beef topped with grilled and sliced green peppers and onions. Add a little cheese on top and transfer all the ingredients into a toasted hoagie roll.

It is a lunch or dinner recipe that is simple and easy to make. Best of all, you can customize the amount of ingredients that you use to make just one or several of cheesesteaks.

Philly cheesesteaks made on a Blackstone griddle
One of my favorite things to make on the Blackstone Griddle is Philly Cheesesteaks. They are quick and easy to make and can easily feed a crowd.

In fact, you can take it one step further and easily customize the sandwiches to make everyone happy. For example, if you have someone that doesn’t eat beef, make a chicken version instead.

If Mom doesn’t like onions, leave them off and add just the grilled green peppers. You can even add hot pepper cheese on top to add a little spice.

Although these modifications are not considered the classic way to make a Philly Cheesesteak, the choice really is up to you.

Make them however you and your guests prefer. The point here is to use that Blackstone Griddle to make a quick and easy meal that you will enjoy.

Philly Cheesesteaks Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

  • 2 Lb. of Thinly Sliced Beef
  • Onion, Sliced
  • Large Green Pepper, Sliced
  • Large Red Pepper, Sliced
  • 1 Teaspoon of Garlic Powder
  • 2 Tablespoons of Butter
  • 2 Tablespoons of Olive Oil
  • Salt & Fresh Ground Black Pepper to Taste
  • 3 Tablespoons of Red Wine Vinegar (or apple cider vinegar)
  • 12-18 Slices of Provolone Cheese
  • 1 Jar of Cheese Whiz (optional)
  • 6 Hoagie Rolls

INSTRUCTIONS

Before you head to your griddle to make this recipe or a Hibachi Shrimp recipe, be sure that the griddle has been seasoned properly. If you were hoping to make these cheesesteaks as your inaugural Blackstone recipe, I would suggest that you reconsider.

It is best to first grill something that has a high fat content to help break in and season your new griddle. Bacon and/or hamburgers are the preferred choices when it comes to the first griddle experience.

Then when you are feeling comfortable with how the surface is seasoned and how it cooks, this is a great recipe to try. Start by preheating the griddle to medium high heat.

pile of red pepper, green pepper and onions on a Blackstone griddle
Once all of the peppers and onions are sliced, place them on top of the oil and butter and grill until tender.

Depending on how many Philly Cheesesteaks that you are making, you will need to determine how many burners that you need to turn on. I have a 36 inch Blackstone Griddle and I light all the burners except one on the end.

Although the heat will transfer across the entire top surface, I prefer to have one area of the griddle that is warm but not as hot as the other areas. This area is good to use when toasting the hoagie rolls.

Grill The Vegetables

Once your burners are turned on and the griddle is hot, add 1 tablespoon each of butter and olive oil to one side of the griddle. Then add the sliced onions, green peppers, and red peppers on top of the oil and melted butter.

Season the vegetables with salt, pepper, vinegar, and 1/2 teaspoon garlic powder. Using long tongs, toss to coat the onions and peppers with the seasonings.

When the onions and peppers are just tender, add another tablespoon each of butter and olive oil to the other side of the griddle. Add the thinly sliced beef to this area of the griddle.

Season the meat with salt, pepper, and the remaining garlic powder. Again, using a long pair of tongs, toss the meat to evenly coat the surface with the seasonings.

While the meat cooks, be sure to cut any long sections of meat with the side of a metal spatula. When the meat is no longer pink, divide and separate it into 6 even piles.

shaved beef
On the other side of the griddle, add more oil and butter and place the shaved beef or thinly sliced chicken and cook until no longer pink and cooked through.

Assemble The Philly Cheesesteaks Directly On The Blackstone Griddle

Then turn the heat on all burners to low. Now you need to decide if you are using Cheese Whiz as one of the cheese toppings.

If you are doing so, pour 2-3 tablespoons of Cheese Whiz on top of each pile of meat. Try to keep as much of the cheese sauce on the top section as possible to prevent it from sliding completely off of the meat.

Next, divide the grilled onions and peppers into 6 even portions. Then top each pile of meat and/or Cheese Whiz with the tender veggies.

Next, add 2-3 slices of provolone cheese to each pile. Depending on the size of your cheese slices, you may need to tear them in half to prevent the cheese from hanging down too close to the griddle surface.

Working in batches, cover each pile with a grill lid so that the cheese has time to melt. If you want to speed up the melting process, squirt a little water next to the meat and cheese pile right before covering.

The steam from the water will be trapped under the lid, causing the cheese to melt faster. While the cheese melts, it is time to grill the hoagie rolls.

provolone cheese on top of meat and vegetables
Pile your grilled onions and peppers on top of a pile of meat. Then top it with provolone cheese. Place a lid on top to help the cheese melt faster.

Toast The Hoagie Rolls On The Griddle

Place each hoagie roll, split apart to reveal the inside surface, on the griddle and toast until lightly golden brown in color. Once the rolls are toasted to your liking, remove them from the griddle and place on a plate.

Remove the lid over the Philly Cheesesteaks once the provolone cheese is melted. Then work one at a time and place the inside of each hoagie roll on top of the pile of meat, veggies and cheese.

Use a long, thin metal spatula to scoop the entire pile into the roll and flip upright. Continue until each pile has been removed from the Blackstone Griddle.

Serve immediately.

Frequently Asked Questions

1. What is the best cut of beef to use for Philly Cheesesteaks?

The most common cuts of thinly shaved meat include rib-eye roast, sirloin, tri-tip or flank steak. Because the meat is shaved so thin, it only takes minutes to cook and become tender.

Although you could cut the meat yourself, you can find pre-packaged, shaved meat at most grocery stores. And if you can’t find the shaved meat, you can ask the butcher to do it for you.

2. I don’t have a Blackstone Griddle, what can I use instead?

Although Blackstone Griddles are all the rage right now, you can use whatever type of griddle that you have. In fact, if you don’t want to brave the outdoor elements, you could even use an indoor electric griddle instead.

melted cheese on Chicken Philly Cheesesteak
As mentioned above, you can even make a chicken Philly cheesesteak if you prefer.

3. I don’t like onions, can I just leave them out?

As mentioned above, you can customize the ingredients to meet your taste preferences. If you don’t like onions, simply leave them out.

Although the ingredients in a classic Philly Cheesesteak is a much debated topic, I believe you should have yours the way you like it.

4. Can I make this recipe gluten-free?

In order for this recipe to be gluten-free you will need to find a hoagie roll, or sub bun that is gluten-free. All of the other ingredients are naturally gluten-free.

Enjoy! Mary

Small batch fudge recipe

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Philly Cheesesteak Recipe

Philly Cheesesteak

Philly cheesesteaks made with shaved beef and served with tender peppers and onions, Cheese Whiz and provolone cheese in a toasted Hoagie Roll.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 2 Lb. of Thinly Sliced Beef
  • 1 Onion, Sliced
  • 1 Green Pepper, Sliced
  • 1 Red Pepper, Sliced
  • 1 Teaspoon of Garlic Powder
  • 2 Tablespoons of Butter
  • 2 Tablespoons of Olive Oil
  • Salt & Fresh Ground Black Pepper to Taste
  • 3 Tablespoons of Red Wine Vinegar (or apple cider vinegar)
  • 12-18 Slices of Provolone Cheese
  • 1 Jar of Cheese Whiz (optional)
  • 6 Hoagie Rolls

Instructions

  1. Preheat the griddle to medium high heat. Add 1 tablespoon each of butter olive oil to one side of the griddle.
  2. Add the sliced onions, green peppers, and red peppers to the hot griddle on top of the oil and butter.
  3. Season with salt, pepper, vinegar, and 1/2 teaspoon garlic powder. Toss to coat the onions and peppers with the seasonings.
  4. While the onions and peppers are cooking, add another tablespoon each of butter and oil to the other side of the griddle.
  5. Add the thinly sliced beef to this area of the griddle. Season the meat with salt, pepper, and the remaining garlic powder. Toss the meat to coat and while the meat cooks, cut any long sections with the metal spatula.
  6. When the meat is no longer pink, separate it into 6 even piles and turn the heat to low.
  7. Pour 2-3 tablespoons of Cheese Whiz on top of each section of meat, if using. Then divided the onions and peppers into 6 even portions and top each pile of meat with the veggies.
  8. Add 2-3 slices of provolone cheese to each pile. Working in batches, cover each pile with a lid so that the cheese melts.
  9. While the cheese melts, place each hoagie roll, split apart to reveal the inside surface on the griddle and toast until light golden brown in color.
  10. When the provolone cheese is melted, work one at a time and place the inside of each hoagie roll on top of the pile of meat, veggies and cheese. Then use a long, thin metal spatula to scoop the entire pile into the roll.


Serve warm

Notes

The best cut of shaved beef to use: Rib-Eye Roast, Sirloin, Tri-Tip or Flank Steak. You can often find shaved beef in the pre-packaged meat section at your grocery store or ask your butcher to shave the beef for you.

Recipe provided by Make Your Meals

Nutrition Information:

Yield:

6

Amount Per Serving: Calories: 879Total Fat: 61gSaturated Fat: 30gTrans Fat: 1gUnsaturated Fat: 26gCholesterol: 213mgSodium: 1243mgCarbohydrates: 16gFiber: 1gSugar: 4gProtein: 66g

Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.

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