Want to make the best Blackstone Philly Cheesesteak sandwiches for a crowd? This easy, flavorful recipe is perfect for a Blackstone griddle, flat top or hibachi. Ready in under 20 minutes, it’s an ideal choice for backyard gatherings, tailgates, summer cookouts or a quick family dinner.
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The Philly cheesesteak is a classic for a reason: thinly sliced beef, caramelized onions and peppers, and plenty of melted cheese, all cooked together on a hot griddle. It’s simple to scale for a crowd, forgiving for beginner griddlers, and incredibly satisfying.
Use ribeye, shaved deli roast beef, or any thinly sliced steak you prefer. If you like chicken, you can easily substitute thinly sliced chicken breast for a Blackstone chicken cheesesteak variation. Toasted hoagie rolls, a light spread of butter, and your favorite cheese—provolone, Monterey Jack, or American—finish the sandwich.
Why this recipe works
This Blackstone Philly Cheesesteak recipe is family-friendly and fast, with minimal prep and cleanup. It’s ideal for weeknight dinners, outdoor parties, or holiday cookouts. The quick cook time and flexible ingredient options make it a reliable go-to: ready in less than 20 minutes, easy to double or triple for larger groups, and simple to reheat if you have leftovers.
Ingredients
- Hoagie rolls: Traditional hoagie or bolero rolls work well; use whatever buns you prefer.
- Butter: Salted or unsalted, softened for spreading.
- Onion: Sweet onion is recommended, but red, white or yellow are fine.
- Bell pepper: Red is preferred for sweetness, though green, yellow or orange are great too.
- Beef/steak: Ribeye, shaved deli roast beef or other thinly sliced steak (see notes for options).
- Oil: Vegetable or another high-heat oil for cooking.
- Cheese: Provolone, Monterey Jack, American or cheese whiz—choose your favorite.
- Seasoning: Lawry’s, Montreal steak seasoning, or a simple mix of salt, pepper and garlic powder.
How to make Philly cheesesteak on Blackstone
- Preheat the Blackstone to medium-high heat.
- Slice hoagie rolls lengthwise and spread butter on the cut sides.
- Thinly slice the onion, bell pepper and steak. Place vegetables and meat in separate bowls.
- Toss the onions and peppers with 1–2 tablespoons of oil and a pinch of seasoning.
- Toss the steak with 1–2 tablespoons of oil and seasoning.
- Add oil to the griddle and spread to coat the cooking surface.
- Cook the steak in an even layer, letting it brown for a minute or two before stirring or flipping; continue until cooked through.
- On a separate area of the griddle, cook the onions and peppers until softened and caramelized.
- Toast the hoagie rolls on the griddle until golden, about 1–2 minutes per side, then set aside.
- Mix the cooked onions and peppers into the steak and top with shredded or sliced cheese. Allow the cheese to melt, then transfer the mixture to the toasted hoagie rolls and serve.
Best meat to use for Philly cheesesteak
Traditional and tasty options include deli roast beef, thinly sliced ribeye, tri tip, top sirloin, skirt steak, flank steak, tenderloin, New York strip, chuck steak or brisket. For a lighter twist, use thinly sliced or deli-style chicken breast.
Best seasoning options
Salt and black pepper are essential. Garlic powder, onion powder, paprika, oregano, thyme, red pepper flakes, or a steak seasoning blend such as Lawry’s or Montreal will enhance the flavor.
Best sauce ideas
Popular sauces for a Philly cheesesteak include Cheese Whiz, hot sauce, or flavored aiolis. Try Sriracha aioli, bacon aioli, or a sweet and spicy wing sauce if you want an extra kick. Choose a sauce that complements the cheese and steak without overpowering them.
Easy Blackstone griddle recipes
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Blackstone Asparagus
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Blackstone Fajitas
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Blackstone Bacon
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Blackstone Chicken
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Blackstone Philly Cheesesteak
Equipment
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Blackstone griddle, flat top griddle or hibachi
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Griddle spatulas and basic accessories
Ingredients
- 4 hoagie rolls (cut in half lengthwise)
- 2 tablespoons butter (salted, softened)
- 1 large sweet onion (halved and thinly sliced)
- 1 bell pepper (thinly sliced)
- 2 pounds ribeye steak or beef of choice (sliced thinly)
- 4 tablespoons vegetable oil (and additional as needed for griddle)
- 1 cup shredded cheese (Monterey Jack, provolone, American) — or cheese whiz
- 2 teaspoon Lawry’s seasoning salt or seasoning of choice
Instructions
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Preheat the Blackstone griddle to medium-high heat.
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Slice hoagie rolls lengthwise and spread butter on all cut sides.
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Thinly slice the onions, peppers and beef. Separate the vegetables and beef into different bowls.
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Toss onions and peppers with 1–2 tablespoons of oil and sprinkle with seasoning.
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Toss the beef with 1–2 tablespoons of oil and seasoning.
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Add oil to the griddle and spread it to coat the cooking surface.
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Stir ingredients occasionally as they cook to ensure even browning and prevent sticking.
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Cook the thinly sliced steak in an even layer until browned and cooked through.
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Cook the onions and peppers on a separate portion of the griddle until soft and caramelized.
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Toast the hoagie rolls on the griddle until golden, about 1–2 minutes per side, then set aside.
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Combine the cooked onions and peppers with the steak, top generously with cheese, allow it to melt, then transfer to the toasted rolls and serve.