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Easy Blackstone Philly Cheesesteaks Recipe
5 from 15 votes

Easy Blackstone Philly Cheesesteaks Recipe

The Easy Blackstone Philly Cheesesteaks Recipe features thinly shaved beef steak cooked on a griddle with sautéed onions and optional bell peppers and mushrooms. The steak is seasoned with kosher salt, black pepper, and Worcestershire sauce, then topped with provolone and American cheese slices melted on top before serving in buttered, garlic-spread hoagie rolls. The cooking technique on a flattop griddle blends the flavors of the meat and vegetables for a hearty sandwich experience.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 8 -6 servings
Calories: 533 kcal
Course: Main Course, Lunch
Cuisine: American

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

    Cup of Yum
  1. Before starting the recipe, prepare all ingredients and generously salt (1 tsp) and pepper (½ tsp) your shaved beef steak.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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. 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. 2. Using your spatula scoop up the cheesesteak mixture onto the toasted hoagie rolls, and serve immediately.
  3. 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

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%)

Nutrition Facts

Serving: 8 -6 servings

Amount Per Serving

Calories 533

% 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.