Blackstone Philly Cheesesteak Joes

I still remember the first time Donald took me to get authentic Philly cheesesteaks during our early dating days in New York. We stood in line forever, and honestly? I wasn't sure what all the fuss was about until I took that first bite. The meat was perfectly chopped, the cheese was melty, and everything came together in this incredible way that made me understand why people are so passionate about this sandwich.

Jump to:

• Why You Will Like This Recipe
• Ingredients For Blackstone Philly Cheesesteaks
• Instructions For Making Blackstone Philly Cheesesteaks
• Storage And Reheating
• Tips And Variations For Your Cheesesteaks
• FAQs About Blackstone Philly Cheesesteaks
• Recipes You May Like
• Final Thoughts
• Blackstone Philly Cheesesteaks

Fast forward to now, and I've figured out how to make Blackstone Philly Cheesesteaks right here at home on my griddle. These turn out better than anything I can grab on the street these days, and they're ready in just 15 minutes. Alex actually prefers my version to the ones from the deli downtown, which honestly made me pretty proud. If you have a Blackstone griddle or even a large skillet, you absolutely need to try making these at home.

The secret is all in the technique. Once you understand how to properly chop that thinly sliced ribeye and layer everything together, you'll be making these every single month. I usually pair these with a batch of crispy fries or sometimes throw together quick sides like my blackstone tacos dorados to make it a full griddle meal.

Why You Will Like This Recipe

• Only takes 15 minutes from start to finish, perfect for busy weeknights when you want something that tastes like you worked way harder than you actually did
• Uses real ingredients that you can actually pronounce and probably already have in your kitchen
• The cooking method is straightforward once you get the hang of chopping the steak on the griddle (it looks intimidating but it's actually pretty fun)
• You can customize every single sandwich with your cheese preference, whether you want classic American, creamy provolone, or authentic Cheez Whiz
• Your family will think you've suddenly become a professional sandwich maker and will ask for these again and again
• Works perfectly on either a Blackstone griddle or a regular stovetop skillet if that's what you have

Ingredients For Blackstone Philly Cheesesteaks

• 24 oz thinly sliced ribeye steak (I had my butcher slice these at ⅛ inch thick, which makes all the difference)
• 3 hoagie style rolls, about 9 inches long (Amoroso rolls are honestly worth the search if you can find them)
• Diced onions, optional but I highly recommend them
• Salt and pepper to taste
• Small amount of your favorite cooking oil

For the cheese, choose one:

• 3 slices American cheese per sandwich
• 3 slices provolone cheese per sandwich
• Cheez Whiz for that authentic Philadelphia flavor

Instructions For Making Blackstone Philly Cheesesteaks

Prepare Your Griddle And Onions

Start by getting your Blackstone griddle heated up to medium high heat. Add a small amount of your favorite cooking oil and spread it around with your spatula until it's evenly coated. I use vegetable oil most of the time since it has a high smoke point and doesn't add any competing flavors.

Throw your diced onions onto the oiled griddle and let them sauté for about 3 to 4 minutes until they're translucent and starting to soften. Season them with a pinch of salt and pepper, then move them to the cooler zone on your griddle to keep warm while you work on the steak. This keeps them ready to go when you need them.

Cook And Chop The Steak

Now comes the fun part. Add your thinly sliced ribeye steak to the hot griddle in a thin, even layer. This is where the technique matters. Using your spatula in one hand, hold a few pieces of steak in place while you use a bench scraper in the other hand to "chop" the meat. You're basically pulling the steak pieces apart and breaking them into smaller bits as they cook.

This chopping motion is what creates that authentic Philly cheesesteak texture. You're not hacking at it aggressively. Instead, you're making smooth, controlled movements with the scraper, kind of pulling the steak away from the spatula in one fluid motion. It takes about 2 to 3 minutes to get everything chopped up properly.

Keep stirring and cooking until all the pink is completely gone from the meat. Seriously, don't overcook it though. Once it's no longer pink, you're done. The meat is already tender from being sliced so thin, and overcooking is the fastest way to dry it out.

Season And Assemble

Season the cooked chopped steak generously with salt and pepper. If you want, you can use your favorite all purpose seasoning instead, but honestly, the simple salt and pepper route lets the quality of that beautiful ribeye shine through.

Add a good portion of those sautéed onions to the steak and mix everything together briefly. You want the onions distributed throughout but not overworked. Now divide the steak into 3 even piles on the griddle. Each pile should be roughly the same length as your hoagie rolls.

Add The Cheese And Toast The Rolls

Place your cheese slices directly on top of each meat pile. I recommend 3 slices per sandwich. If you're using Cheez Whiz, you'll add that in just a moment instead.

Immediately after adding the sliced cheese, place your hoagie rolls upside down and opened right on top of the meat and cheese. Let them steam there for about 2 to 3 minutes. The cheese will melt while the rolls get warmed and soft from the steam.

After a few minutes, use your spatula to carefully transfer the entire cheesesteak from the griddle to the rolls. If you're using Cheez Whiz, place the rolls on top of the steak for about 2 minutes, then add the steak to the rolls and top with warm melted Cheez Whiz drizzled over everything.

Cool And Serve

Let your finished cheesesteaks cool for just a couple of minutes before serving. I know it's hard to wait, but the cheese sets slightly and everything stays together much better. Plus your mouth won't burn off when you take that first bite.

Storage And Reheating

These sandwiches are best eaten fresh, but I know sometimes life gets messy and you have leftovers. Store any extras in an airtight container in your refrigerator for up to 2 days.

To reheat, place the entire sandwich on your Blackstone griddle over medium heat for about 3 to 4 minutes, pressing down gently with your spatula to warm everything through and re crisp the rolls slightly. The cheese will melt again and everything will taste almost as good as fresh.

You can also wrap them loosely in foil and warm them in a 325 degree oven for about 5 minutes if you prefer. Don't microwave them though. The rolls get weird and rubbery, and honestly, you deserve better than that.

Tips And Variations For Your Cheesesteaks

I've made these countless times now, and here are my real world tips from experience.

About the meat: Make sure you ask your butcher to slice the ribeye super thin. About ⅛ inch is perfect. This makes the chopping so much easier and helps the meat cook quickly and evenly. If you can't find a good butcher, sometimes you can find pre sliced steak at specialty grocery stores.

Cheese combinations: Honestly? Feel free to mix and match. Cheez Whiz is typically the authentic Philadelphia choice, but I've done some wild combinations. Try using 2 slices of American cheese, 2 slices of provolone, and a little drizzle of Cheez Whiz all together. It sounds crazy but it actually works beautifully.

Making Cheez Whiz better: If you're using Cheez Whiz, heat it in a small saucepan with a little bit of half and half cream. Stir it together as the cheese melts. This thins it out just enough so it doesn't overpower the taste of the steak. Trust me on this.

Griddle versus skillet: Don't have a Blackstone? No problem. You can absolutely make these on a regular stovetop skillet. The only difference is that I recommend cutting the sliced ribeye into bite sized pieces before adding it to the skillet. It's easier to manage the meat in a smaller space.

Here's the thing: these sandwiches really are pretty forgiving. What matters most is using good quality ribeye and not overcooking the meat. Everything else is just technique that you'll get better at with each batch.

FAQs About Blackstone Philly Cheesesteaks

What is the best cut of meat for making Blackstone Philly Cheesesteaks?

Ribeye is hands down the best choice for authentic cheesesteaks. The marbling in ribeye means you get that tender, juicy texture even after chopping and cooking it on a hot griddle. Some people use sirloin or other cuts, and while they work okay, ribeye is really where it's at. The fat content is what makes these sandwiches actually taste amazing instead of just good.

How thin should the ribeye be sliced for authentic Blackstone Philly Cheesesteaks?

About ⅛ inch thick is the sweet spot. This thickness gives you the perfect balance of texture. It's thin enough that it cooks quickly and chops easily, but thick enough that you're not left with shreds of meat. If your butcher slices it much thicker, it becomes harder to work with. Too thin and it starts looking more like jerky.

What cheese works best for Blackstone Philly Cheesesteaks on a griddle?

This is honestly personal preference. American cheese is probably the most forgiving because it melts so smoothly and doesn't get grainy. Provolone gives you a little more flavor, which some people absolutely prefer. Cheez Whiz is the authentic Philadelphia choice, and when you warm it properly with a little cream, it's absolutely delicious. You really can't go wrong with any of them.

How do you keep Blackstone Philly Cheesesteaks tender and not overcooked?

The key is not to overcook the meat. Once that pink is gone, you're done. The meat is already incredibly tender from being sliced so thin, and any extra time on the griddle just dries it out. Also, using quality ribeye with good marbling helps. That fat keeps the meat juicy even with the high heat and quick cooking time. Honestly, rushing this part is fine. Fast cooking equals tender meat.

Recipes You May Like

• Blackstone Smashed Onion Burgers are another one of my family's absolute favorites, and they come together just as quickly as these cheesesteaks. The technique is similar enough that once you master it with cheesesteaks, burgers feel even easier.
• Blackstone Crunchwraps are perfect when you want something a little different but still that amazing griddle flavor. These use tortillas and are crispy on the outside with all kinds of yummy stuff inside.
• Blackstone Cowboy Steak Stir Fry is another steak griddle recipe that uses similar chopping techniques. If your family loves the beef in these cheesesteaks, they'll probably ask for this one regularly too.

Final Thoughts

I absolutely love making Blackstone Philly Cheesesteaks because they feel fancy enough to impress people but they're actually super simple. Alex genuinely prefers mine to buying them out now, and Sarah even asked me to make extras for her to take to school events. That's the kind of feedback that makes a mom happy.

The truth is, you don't need some fancy restaurant or complicated techniques to make food that tastes amazing. You just need good ingredients, a hot griddle, and a couple of minutes of focused attention. These cheesesteaks prove that every single time.

Give this recipe a try this week. I promise your family is going to go absolutely crazy for them. Save this to Pinterest so you remember exactly how to make them next time you're craving that authentic Philly flavor without leaving your kitchen.

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