If you’ve been craving that perfect Blackstone Philly cheesesteak with melty cheese, savory steak, and just the right amount of griddle sizzle and this version delivers. I’ve tested and blended tips from top Blackstone griddle experts all over the Internet.
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Who Made the Original Philly Cheesesteak?
The classic Philly cheesesteak dates back to the 1930s. You guessed it, Philadelphia. Pat Olivieri, a hot dog vendor, decided to grill some thinly sliced beef and toss it on a roll. A passing cab driver smelled it, asked for one, and the rest is sandwich history. Pat’s King of Steaks and Geno’s (right across the street) have kept the cheesesteak rivalry alive ever since.
❤️ Why You’ll Love This Recipe
As someone who’s tested Philly cheesesteaks on a griddle, stovetop, and even camping, this method is foolproof. The sizzling steak, caramelized onions, and melted cheese tucked into a toasted roll is simply unbeatable. It’s easy enough for weeknights but impressive enough for game day or a crowd.
I love making this Philly Cheesesteak sandwich, especially in the Summertime on my new patio/deck. It’s super easy. Or this Blackstone Patty Melts
🛒 Ingredients Needed (4 Sandwiches)
- 1 lb ribeye steak, thinly sliced – Super tender and flavorful, this is the gold standard for cheesesteaks.
- 1 tablespoon olive oil – For sautéing.
- 1 large yellow onion, thinly sliced – For that sweet caramelized bite.
- 4 hoagie rolls or Amoroso rolls – Soft on the inside, slightly crusty outside.
- 4–8 slices provolone cheese – Mild and melty. You can also use White American or Cheez Whiz (see cheese section below).
- Salt & pepper – To taste.
- Optional: Bell peppers, mushrooms, or hot cherry peppers – For extra flavor or heat
What’s the Best Meat for Cheesesteaks?
Hands-down: thinly sliced ribeye. It’s got the perfect balance of marbling and tenderness. Look for pre-sliced steak at the store, or freeze your ribeye for 30 minutes and slice it super thin with a sharp knife.
What Cheese Goes on a Philly Cheesesteak?
You’ve got three iconic choices. You can also layer or combine them for a cheesier bite (I love provolone + a little Cheez Whiz).
- Provolone – Mild, creamy, and smooth (our pick).
- White American – Melty and salty, super classic.
- Swiss – Kind of melts really well like Provolone cheese, another win!
- Cheez Whiz – The OG for purists (yes, it’s canned cheese sauce).
Dairy-Free Option: Try Daiya or Violife provolone-style slices for a melt that still delivers.
What Type of Bread?
Classic Philly cheesesteaks are served on Amoroso rolls, but any soft hoagie roll or sub bun will do. Slightly crusty and toasted on the griddle = chef’s kiss.
- Soft, absorbent inside
- Long enough to hold a full stack of meat and toppings
🧅 What About Onions?
Onions are non-negotiable in my book. Sauté them first in butter/oil until soft and golden, this brings out the natural sweetness and balances the saltiness of the meat and cheese. Optional add-ins like peppers and mushrooms are great too, especially if you want to stretch the filling.
Onions take the longest to cook so start these first. If you’d like a more detailed post on how to caramelize onions, look at this: How to Caramelize Onions on Blackstone
🧂 What Seasonings?
You don’t want to overpower the beef. It should still taste like steak, not taco meat (Taco Meat on a Blackstone).
- Kosher salt
- Fresh cracked pepper
- Garlic powder (or granulated garlic)
- Worstechire Sauce – I love slowly dashing it on top of my sandwich.
🥗 Serving Suggestions
Final Thoughts
This Blackstone Philly cheesesteak recipe gives you the bold flavors of the original, without overcomplicating things. Whether you’re a first-time griddler or a weekend warrior, you’ll be blown away by how easy and satisfying it is to recreate this classic sandwich at home.
If you tried this Blackstone Philly Cheesesteaks or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
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Philly Cheesesteak Sandwiches on the Blackstone
Prep Time: 5 min
Cook Time: 20 min
Total Time: 25 min
Yield: 4
Category: Easy
Method: Blackstone
Cuisine: American
Description
As someone who’s tested Philly cheesesteaks on a griddle, stovetop, and even camping, this method is foolproof. The sizzling steak, caramelized onions, and melted cheese tucked into a toasted roll is simply unbeatable. It’s easy enough for weeknights but impressive enough for game day or a crowd.
1 lb ribeye steak, thinly sliced
1 large yellow onion, thinly sliced
4 hoagie rolls or Amoroso rolls
4–8 slices provolone cheese
Instructions
- Preheat griddle to medium-high (~400°F)
- Sauté onions (and optional veggies) in butter/oil until golden; move to cooler side
- Add steak, season, and chop as it cooks for 2–3 min
- Mix in onions, then divide into 4 piles
- Top with cheese, cover with dome until melted
- Toast hoagie rolls, scoop the cheesesteak mixture in, and serve
Notes
- Dome lid = perfect melted cheese
- Use a bench scraper for the ultimate chopped texture
- Don’t crowd the griddle or your meat will steam
