Easy Blackstone Philly Cheesesteaks Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
8 -6 servings
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Calories
533 kcal
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Course
Main Course, Lunch
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Cuisine
American
Easy Blackstone Philly Cheesesteaks Recipe
Description
Easy Blackstone Philly Cheesesteaks Recipe combines thinly shaved beef steak with sautéed onions and optional bell peppers, cooked on a flattop griddle known as a Blackstone. The steak is seasoned with kosher salt, pepper, and Worcestershire sauce before cooking, ensuring a well-rounded and savory flavor. Melted provolone and American cheese provide creamy richness to the robust beef filling. The sandwich is served on toasted hoagie rolls brushed with garlic butter, adding a savory aroma and crisp texture to the bread.
The cooking method involves sautéing onions until translucent, then incorporating the steak and optional peppers, quickly cooking until no longer pink. The cheese melts over the hot meat mixture on the griddle, allowing for an even distribution of creamy flavor. Garlic butter spread on the toasted roll enhances the sandwich’s aroma and taste.
This recipe can be served as a main dish for casual meals, often complemented by fries, chips, or a crisp green salad. Variations can include mushrooms, different cheeses, and added hot sauce or pickled jalapeños to customize the heat and flavor profile. The recipe offers practical guidance on reheating and freezing leftovers to maintain the sandwich’s quality.
Leftover steak and roll components can be stored separately in airtight containers to avoid sogginess. Reheating on a griddle or skillet reloads the flavors effectively. Freezing is possible for up to three months when sealed well. These pointers ensure the cheesesteaks retain their texture and flavor even after storage.
Ingredients
Sauteed Onions
- 2 tablespoons butter
- 1 yellow onion large, chopped
- 1-2 medium bell pepper any color (optional, but I love them!
Cheesesteak Sandwiches
- 2 Tablespoons avocado oil
- 2-3 pounds beef steak thawed, see notes for other options, shaved
- 2-4 Tablespoons Worcestershire sauce Lea + Perrin's is gluten-free FYI
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4-6 lices provolone cheese or use your favorite cheese
- 4-6 lices American cheese from the Deli (optional, white
- 6 hoagie roll Amorosa, Italian or French rolls (rolls with a crusty top are best
- 2 tablespoons butter room temperature
- 1 garlic pressed, clove
Optional Add-in
- 1 box mushroom sliced
Instructions
- Before starting the recipe, prepare all ingredients and generously salt (1 tsp) and pepper (½ tsp) your shaved beef steak.
- Add garlic (1 clove, pressed) to butter (2 TBL) in a small bowl and mix until combined. Spread onto sliced hoagie rolls (6) with garlic butter and set aside.
- Preheat the Blackstone to medium-high heat. Spread a thin layer of oil over the surface of the flattop griddle. Add butter (2 TBL) using the spatula spread oil over section of the griddle where you will be cooking and saute the onions for 5-7 minutes until soft and translucent. Scoot to the side where they can continue cooking but on the cooler side.
- Add shaved steak (2-3 lbs) to the same area where you cooked the onions (hello flavor) and cook chopping up the meat with your spatula and bench scraper and flipping until the steak is not longer pink, it will just take a few minutes. Incorporate the onions and peppers with the steak; if using, pour the Worcestershire sauce (2-4 TBL) evenly over the top and mix together.
- Divide the steak mixture into the number of sandwiches you are making, then layer the cheese over the top of the steak mixture (1-2 slices per sandwich).
- While the cheese is melting, add the hoagie rolls to the griddle and grill until browned.
You can load up your cheesesteaks one of two ways:
- 1. Keep the hoagie rolls as one roll, lay on top of the meat mixture, and use your spatula and hand to flip it into the roll and serve! Or
- 2. Using your spatula scoop up the cheesesteak mixture onto the toasted hoagie rolls, and serve immediately.
- We like to serve them with Steak Fries and a crisp green salad or crudite.
Notes
- Use a sharp knife to thinly shave the beef steak after partially freezing for easier slicing.
- Store leftover steak and rolls separately to keep the bread from becoming soggy; refrigerate up to four days.
- You can freeze the prepared steak mixture in an airtight container for up to three months.
- Reheat the assembled sandwich on a griddle or skillet to restore flavor and warmth.
- Add heat with hot sauce, pickled jalapeños, or pepperoncini if desired.
- Choose your preferred cheese, like provolone or American, or try cheddar or Cheez Whiz for variety.
- Optional additions like mushrooms or pickles can enhance the flavor and texture.
- Serve with sides such as fries, chips, or a crisp green salad for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-6 servings
Amount Per Serving
Calories 533 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 533kcal | 27% |
| Carbohydrates | 28g | 9% |
| Protein | 32g | 64% |
| Fat | 33g | 51% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 101mg | 34% |
| Sodium | 915mg | 38% |
| Potassium | 422mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 845IU | 17% |
| Vitamin C | 21mg | 23% |
| Calcium | 206mg | 21% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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