These Blackstone Griddle Philly Cheesesteaks are so easy to make! They're grilled to perfection in minutes and loaded with onions, peppers and cheesy goodness. Just like my Blackstone Smashburgers and Blackstone Fried Rice, these are a must try Blackstone Recipe!
Philly Cheesesteaks are one of my guilty pleasures. Something about the thinly shaved beef in combination with peppers, onions, melted cheese on a crusted hoagie roll equals absolute magic.
If you don't have a Blackstone, don't worry! You can easily whip these up on any sort of griddle, like the ones in the middle of your stovetop, or in a stainless steel skillet.
Why You'll Love This Recipe:
- These are so quick and easy to make!
- Great for Summer to keep all the heat outdoors.
- It uses simple ingredients and they are absolutely delicious.
Shaved Steak- Think the thinner, the better here. You want it melt in your mouth style, where you hardly even have to chew it. I find the easiest and most affordable way is to buy the pre-packaged shaved steak. If you can find shaved ribeye, that is awesome. Otherwise, you can ask the butcher to shave a ribeye for you or do it yourself it home. Place the ribeye in the freezer for an hour, then shave it into thin strips.
Bell Peppers and Onions- Absolute must have veggies in a Philly cheesesteak. They are cut into skinny strips for this recipe. I like using a red and green bell pepper for the color variation and because I like the sweetness of the red bell pepper, but that is totally up to you.
Worcestershire and Salt and Pepper-Combine for an incredibly simple marinade for cheesesteaks.
Cheese- I'm going with the creamy American cheese. Some call it fake, I call it delicious in cheesesteaks. I find the Boar's Head White American melts better than it's competitors.
Hoagie Rolls- An important piece of the flavor puzzle. I always go with a hoagie with a bit of a crusty exterior. If you can buy the fresh rolls from the bread department at your grocery store, you will get a better result. When slicing them, if there is more bread than you would like, just carefully tear/scoop out some of the inside.
Substitutions and Variations:
Hate me for saying the word American Cheese? Go ahead and substitute it with provolone and please accept my apologies. Some people like Cheez Whiz too, but it's not for me.
Can't find good hoagie rolls? You can use a wide loaf of french bread.
Big fan of mushrooms? Slice some up and grill them in with the peppers and onions.
How to Make Blackstone Griddle Philly Cheesesteaks:
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Here are the Step by Step Instructions for these Easy Philly Cheesesteaks.
Step 1: Into a large bowl, toss together the shaved steak, salt, pepper, and Worcestershire sauce. Allow it to sit at room temperature for 30 minutes.
Step 2: Slice the onions and bell peppers into thin strips.
Step 3: Heat the griddle, or a stainless steel skillet, to medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter and allow it to melt. Add onions and peppers and cook for about 4-6 minutes until softened, tossing every few minutes. Remove to a bowl.
Step 4: Add another tablespoon of olive oil and butter and add the shaved steak to the griddle. Spread the meat out and use the metal spatulas to break the meat apart. Cook for a few minutes then flip and cook for another few minutes. The shaved meat cooks really quickly.
Step 5: Reduce the heat to medium low. Pour the peppers and onions back over the meat and cover with 6 slices of cheese. Cover the griddle to allow the cheese to melt. Use the spatulas to toss the cheesesteak mixture together.
Step 6: Slice the hoagies in half and place face side down on the grill for just a minute to warm them up. Optional: Add 1 tablespoon of butter first to toast the hoagies in.
Step 7: Turn the heat to low and assemble the sandwiches with meat and onion mixture, then a few slices of additional cheese on each hoagie. Place the cover over the top of the blackstone until just the cheese melts. If you don't have a cover, you can melt the cheese in the oven or skip this step.
Step 8: Enjoy these delicious Cheesesteaks!
- Allow the steak to sit in the marinade at room temperature for 30 minutes before cooking. Bringing meat, especially steak, up to temperature, rather than transferring chilled meat onto a grill, is going to give you a better taste.
- It's extremely important to shave the steak for this recipe for the best result.
- Don't overcook the peppers and onions into mush. You want some texture still from them.
Ribeye is the most commonly used meat for Philly Cheesesteaks. It's higher in fat and gets nice and tender, especially when shaved. If you are on a budget, you can find shaved beef or steak, pre-packaged at usually a less expensive price point than ribeye and still get a really great tasting cheesesteak!
The first secret is to shave the ribeye as thin as possible. Next, you need a hoagie roll with a crispy outside and airy inside. I don't think many people will disagree with that. Lastly, it's all about the cheese. I prefer White American, which melts to perfection, but this is a heated topic. Provolone and cheez whiz are also commonly used.
If you have leftover cheesesteaks, wrap them in tin foil and store them in the fridge for up to 2 days. Reheat in the oven, wrapped in the foil, at 350 degrees for 10 to 15 minutes until hot inside.
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