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Philly Cheesesteak
Ingredients
| Quantity | |
|---|---|
| Thinly sliced beef (Rib-eye, roast, sirloin, tri-tip roast, rump roast, or flank steak) | 2 pounds |
| Yellow onion, cut into ¼-inch slices | 1 |
| Green bell pepper, cut into ¼-inch slices | 1 |
| Red bell pepper, cut into ¼-inch slices | 1 |
| Garlic powder, divided | 1 teaspoon |
| Unsalted butter, divided | 2 tablespoons |
| Red wine or apple cider vinegar | 3 tablespoons |
| Provolone cheese | 12-18 slices |
| Cheez Wiz | 1 jar |
| Hoagie rolls, split | 6 |
| Vegetable oil (for the griddle) | As needed |
Steps
Game day is here, and you know we need something delicious to keep the crowd happy! Enter: the ultimate Philly Cheesesteak—savory, cheesy, and packed with flavor in every bite. 🏈✨ This recipe is a total winner, and the best part? We’re making it on the Blackstone Griddle, which means everything—juicy, thinly sliced beef, caramelized onions and peppers, and melty cheese—cooks together at the same time! No fuss, no mess, just pure, cheesy perfection. Whether you’re hosting a big watch party or just treating yourself, this sandwich is guaranteed to be the MVP of your game day spread. Let’s get cooking! 🔥🥖🧀
1. Preheat the Blackstone Griddle to medium high heat. Add 1 tablespoon of butter and oil to griddle top.
2. Sautee onions and both bell peppers. Be sure to season with salt, pepper, vinegar and 1/2 tsp of garlic powder. Cook until desired doneness.
3. Add another tablespoon of butter and oil to the other side of the griddle and begin cooking the thinly sliced beef.
4. As the beef cooks, chop up with your metal spatula to help it cook easily and season with salt, pepper and another 1/2 tsp garlic powder. Cook until desired doneness.
5. When the meat is cooked, divide it evenly on the griddle into 6 portions and turn the heat down to medium.
6. Add a few tablespoons of Cheese Whiz to each pile of meat and then top with the cooked pepper-onion blend.
7. Add 2-3 slices of provolone cheese to each sandwich portion.
8. Split your hoagie rolls and toast them on the griddle.
9. Using a basting dome, melt the provolone. Once the cheese is melted, place each pile of meat onto a toasted hoagie roll and serve hot.
Enjoy and remember, you got this!
Written by: Phylicia Burd
Recipe by: Blackstone