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Savory Blackstone Philly Cheesesteak with Ribeye

Blackstone Philly Cheesesteak - featured image
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A quick and satisfying Philly cheesesteak made with thinly sliced ribeye, provolone cheese, and caramelized onions, cooked on a Blackstone griddle for perfect sear and melt.

Ingredients

Scale
  • 1 pound ribeye steak, thinly sliced against the grain
  • 6 to 8 slices provolone cheese
  • 4 hoagie rolls, split but not cut all the way through
  • 2 medium yellow onions, thinly sliced
  • 1 medium green bell pepper, thinly sliced (optional)
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter or vegetable oil
  • 1 teaspoon Worcestershire sauce
  • Optional: sliced jalapeños or banana peppers for a spicy kick

Instructions

  1. Place the ribeye in the freezer for about 20 minutes to firm it up, then slice thinly against the grain into strips about 1/8 inch thick.
  2. Thinly slice the onions and green bell pepper. Mince the garlic and set all aside.
  3. Preheat the Blackstone griddle on medium-high heat (about 375°F). Add 1 tablespoon of butter or oil and spread evenly.
  4. Add onions and bell peppers to the griddle. Stir frequently for 6-8 minutes until softened and caramelized. Add garlic in the last minute to avoid burning.
  5. Push veggies to one side of the griddle. Add remaining butter or oil. Spread ribeye slices in a single layer and sear undisturbed for 2 minutes to develop a crust.
  6. Season ribeye with salt, black pepper, and Worcestershire sauce. Toss with caramelized veggies and cook for another 2-3 minutes until steak is cooked through but still juicy.
  7. Split hoagie rolls without cutting all the way through. Place cut-side down on the griddle for 1-2 minutes until golden and crisp.
  8. Pile ribeye and veggie mixture onto each roll. Layer provolone slices on top and melt cheese on the griddle or under a broiler for 1-2 minutes.
  9. Serve immediately while hot and melty.

Notes

If cheese isn’t melting fast enough, cover the sandwich with a metal bowl or lid to trap heat. Avoid overcrowding the griddle to ensure proper searing. Toast rolls last to keep them crisp. Ribeye can be swapped with sirloin or flank steak. For a vegetarian version, use grilled portobello mushrooms or seitan.

Nutrition

Keywords: Philly cheesesteak, ribeye, Blackstone griddle, sandwich, provolone, quick dinner, easy recipe

Find it online: https://islatable.com/savory-blackstone-philly-cheesesteak-with-ribeye-perfect-for-easy-homemade-dinners/