What meat is used for Philly Cheesesteak?

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!

What's the secret to a good Philly 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.

Blackstone Griddle Philly Cheesesteaks

Name: Blackstone Griddle Philly Cheesesteaks
Prep time: 30 min
Cook time: 15 min
Total time: 40 min
Cuisine: american
Ingredients: 1.5 lbs of shaved steak, preferably Ribeye, pre-packaged *see ingredients section for more options*; 1 teaspoon sea salt; 1/4 teaspoon black pepper; 1 teaspoon Worcestershire sauce; 2 tablespoons salted butter; 2 tablespoons olive oil; 2 bell peppers (red and green); 1 yellow onion; 10-12 slices of White American cheese, from the deli; 4 Hoagie Rolls, with a crusty exterior and airy inside

Description

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.

Ingredients

Scale

1.5 lbs of shaved steak, preferably Ribeye, pre-packaged *see ingredients section for more options*
1 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon Worcestershire sauce
2 tablespoons salted butter
2 tablespoons olive oil
2 bell peppers (red and green)
1 yellow onion
10-12 slices of White American cheese, from the deli
4 Hoagie Rolls, with a crusty exterior and airy inside

Cook Mode Prevent your screen from going dark

Instructions

Into a large bowl, toss together the shaved steak, salt, pepper, and Worcestershire sauce. Allow it to sit at room temperature for 30 minutes.
Slice the onions and bell peppers into thin strips.
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.
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.
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.
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.
Turn the heat to low and assemble 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.
Enjoy these delicious Cheesesteaks!

Equipment

Blackstone Griddle

Buy Now →

Blackstone Spatulas

Buy Now →

Notes

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.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: dinner
Method: blackstone grill
Cuisine: american