Blackstone Griddle Philly Cheesesteak

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 makes it possible to create truly delicious Philly cheesesteaks 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 authentic 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.

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History of the Philly Cheesesteak

The Philly Cheesesteak is probably the most iconic food in Philadelphia. The cheesesteak was first invented in 1930 and started as a hot dog vendor’s entrepreneurship. Pat Olivieri had been selling his 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.

Philly Cheesesteak Ingredients

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. Indeed, 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 used 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 Instructions

So, let’s get started. The first thing you need to do is preheat your Blackstone griddle to 400 degrees. Then, add a little 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 entirely 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 nearly 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 that 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, 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 prepared in any way you desire. At the end of the day, the cheesesteak is the go-to favorite of millions in the United States.

Blackstone Griddle Philly Cheesesteak

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.

Blackstone Griddle Philly Cheesesteak Recipe Card

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Blackstone Griddle Philly Cheesesteak

Blackstone Griddle Philly Cheesesteak

  • Author: Crafted Cook
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 3 1x
  • Category: Lunch or Dinner
  • Method: Griddle
  • Cuisine: American


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

Cheese Whiz

Chopped onion


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

4 thoughts on “Blackstone Griddle Philly Cheesesteak”

  1. Cheez Wiz? Seriously?! It’s not even real cheese. The only proper cheese on a cheesesteak is American, though provolone is also acceptable. Pat’s is probably the only cheesesteak shop in America that uses that disgusting yellow goo.

    I grew up on cheesesteaks in Philadelphia and consider myself an aficionado.

    • Hey Larry… I hear ya man. That’s why I made two… one with the original Cheese Whiz and the second with my favorite cheese. Regardless of the cheese, these sandwiches are awesome and easy on the Blackstone griddle. Thanks for checking us out.

  2. C,Mon to make a real Philly cheese steak listen to Tony like of Tony Luke’s, first good ribeye top quality or sirloin, next whiz but also cooper sharp is awesome, next white onion…and of course the seeded where not parrots.. Amoroso’s roll..then to cook ..low and slow so no burning..also never ever use oil..steak has it’s on oil..little salt till the end of cooking combine all let cheese melt on roll and wala…there you have it..mine personally is cheese steak extra cheese extra mayo extra fried onions salt extra black pepper …done..can add hot peppers chopped fine also..enjoy yum yum.


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