It’s time for Blackstone griddle Philly Cheesesteak sandwiches. The only way to cook the best cheesesteak is on flat top grills. The Blackstone griddle now makes it possible to create truly delicious Philly cheesesteak at home. Today I picked up some thinly sliced ribeye steak, pepper jack cheese, and hoagie rolls. However, any true Philly cheesesteak fan knows that the true Philly cheesesteak is made with Cheese Whiz, so yes, I am making a couple of them with Cheese Whiz and a couple with pepper jack cheese simply because that is my personal favorite.
The Philly Cheesesteak is probably the most iconic food in Philadelphia. The cheesesteak was first invented in 1930, it started as a hot dog vendor’s entrepreneurship. Pat Olivieri had been selling his own version of what he called “grilled dogs” to passing cab drivers who asked for one after seeing others eating them while on their journeys throughout Philadelphia.
If you’ve never had a Philly cheesesteak or have never even been to Philadelphia but plan to go, you’re in for a treat. If you visit Philadelphia, you can get an original Philly Cheesesteak at Pat’s King of Steaks, located at 1237 E Passyunk Ave, Philadelphia, PA 19147. The restaurant was founded by Pat Olivieri and remains owned and operated by the Olivieri family today. There is only one location which is the original location in South Philly. Pat’s King of Steaks is open 24 hours a day and only closes for 48 hours a year for Thanksgiving and Christmas holidays.
So let’s get into some outdoor cooking and make your own Blackstone griddle Philly cheesesteak at home. Again, a true Philly cheesesteak is made with thinly sliced ribeye steak, grilled onions, and Cheese Whiz. Now, I know what you’re thinking…Cheese Whiz? Really? But trust me, it’s the only way to make a truly authentic Philly cheesesteak. Let’s not forget that the Philly cheesesteak is the mecca of cheesesteak sandwiches. So you can not go off and start to question the ingredients here.
To prepare, I find it best to stop by your local grocery stores and ask the meat department to thinly slice as much ribeye steak as you would like to cook. Some people use flank steak and tri-tip roast, but ribeye is the best meat for the Philly cheesesteak.
You will also want to prepare some sliced onions. Some people also like to add green bell peppers to their cheesesteak. Certainly, add them if you would like.
As for preparing the tender shaved ribeye, I prefer only to add fresh ground black pepper and salt. You can season the ribeye however you like. I have been known to use some simple seasonings, garlic powder, or Worcestershire sauce. However, a little salt and pepper are perfect for keeping true to the original.
I am using the Blackstone griddle because it gets HOT. It is a really hot griddle. The cheesesteak is best cooked on a flat-top grill because the surface will sear the meat quickly, so you don’t end up with a rubbery mess. Secondly, the griddle surface is spacious, so you use half of the griddle for grilling your onions and toasting the buns.
Blackstone Griddle Philly Cheesesteak Recipe
So, let’s get started. The first thing you need to do is preheat your Blackstone griddle to 400 degrees. Then, add a little bit of olive oil or vegetable oil to the flat surface griddle and let it heat up for a minute or two. On one side of the griddle, I set the Blackstone to medium heat for the onions. I will also use this side of the griddle for a well-toasted bun.
It doesn’t take long for the ribeye to cook, so I go ahead and place the white onions on the right side of the griddle. I set the right burner temperature on low and using my Thermoworks Infrared thermometer, I confirm that the cooking surface is 350-360 degrees. I let the onion cook for about 10 minutes or when they start to soften up and turn slightly brown.
For personal preference, you can cook the onions to your own desired texture. Some people like them still a little crunchy, and others prefer fully cooked, softer onion. It is completely up to how you like your onions.
As the onions are finishing up, it is time to add the thinly sliced ribeye steak to the griddle. You’ll want to cook the steak for about two minutes per side, or until it’s nice and browned.
Once the steak is cooked, it’s time to add in the onions. I like to mix in the grilled onions with the ribeye to cook in a bit of flavor. If you like green peppers with yours, add the peppers and the onions into the ribeye, mixing them up and letting them cook to near done.
Now that you have the right side of the griddle free, it’s time to place a couple of cuts of butter and drop your hoagie rolls onto the grill toast. This only takes a minute or two, so be careful not to over-toast or let them burn. When it comes to the rolls for your sandwich, again, it is your preference. I like hoagie rolls. Some people prefer submarine rolls which is a great option.
Finally, it’s time to add the Cheese Whiz to your ribeye and onions. I like to put a generous amount so each sandwich will be nice and cheesy, but you can use as much or as little as you like. Let’s not be shy about it! That Cheese Whiz is what makes it all come together.
If you care to try your sandwich with another type of cheese, add a few thin slices of provolone cheese, American cheese, or as in my case, pepper jack cheese, and let all of that melted cheese mix in.
Once the Cheese Whiz is melted in, it is time to assemble your sandwiches! Take your toasted hoagie roll, and using your metal spatula, load each roll up with a generous amount of your ribeye, Cheese Whiz, and onions. Close it up, plate it, and enjoy!
Often imitated, the cheesesteak endures as one of America’s favorite sandwiches – slathered with Cheez Whiz from your local sandwich shop or fresh off your Blackstone griddle as an easy dinner. You may even experience one dressed up at higher-end restaurants with Kobe beef and prepared about any way you could desire. At the end of the day, the cheesesteak is the go-to favorite of millions in the United States.
So, there you have it! A bit of Philly cheesesteak sandwich history and your very own delicious Blackstone griddle Philly cheesesteak sandwiches cooked to perfection on the Blackstone griddle. Give it a try, and let me know what you think! Thanks for stopping by the Crafted Cook! I hope you enjoy this Blackstone griddle Philly cheesesteak recipe and be sure to explore the site for other Blackstone recipes.Print
Philly cheesesteak on the Blackstone Griddle recipe with fresh thinly sliced ribeye steak. Cheese Whiz, onions, and toasted hoagie buns. An absolute must on a Blackstone.
1lb of thinly sliced ribeye
Preheat Blackstone griddle to 400 degrees on one side
Preheat to 350 on the opposite side
Apply a thin layer of vegetable oil
Add onions to the griddle side that is 350 degrees and let simmer until desired softness
Add the ribeye to the 400-degree side of the griddle
With a spatula, pull apart ribeye and cook thoroughly
Mix in onions
Add cheese whiz or preferred cheese
Add butter to the griddle and toast the top of the hoagie buns
Mix melted cheese into the ribeye and assemble sandwiches
- Serving Size: 1
- Calories: 476
- Fat: 26g
- Saturated Fat: 10g
- Carbohydrates: 35g
- Protein: 25g
Keywords: blackstone griddle philly cheesesteak, cheesesteak sandwiches, griddle, blackstone griddle