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Tender Blackstone Philly Cheesesteak Recipe Easy Homemade Peppers Included

Blackstone Philly Cheesesteak - featured image
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A quick and easy Philly cheesesteak recipe cooked on a Blackstone griddle, featuring tender ribeye steak, sweet peppers, and melty provolone cheese for a juicy, flavorful sandwich perfect for casual gatherings.

Ingredients

Scale
  • 1 lb ribeye steak, thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 1 large green bell pepper, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 6 oz provolone cheese, sliced
  • 4 hoagie rolls or sub rolls
  • 2 tbsp olive oil or vegetable oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 tsp garlic powder (optional)
  • 1 tbsp Worcestershire sauce (optional)

Instructions

  1. Preheat your Blackstone griddle or skillet over medium-high heat for about 5 minutes.
  2. Pat the ribeye slices dry with paper towels. Season both sides with salt, black pepper, and garlic powder. Drizzle Worcestershire sauce and toss lightly to coat.
  3. Add 1 tablespoon of oil to the griddle. Spread the sliced bell peppers and onions evenly. Cook for 5–7 minutes, stirring occasionally, until tender but still slightly crisp. Remove and set aside.
  4. Add the remaining tablespoon of oil to the griddle. Spread the steak slices in a single layer. Cook undisturbed for about 2 minutes to develop a crust, then stir and flip pieces to cook for another 2–3 minutes until browned and just cooked through.
  5. Return the peppers and onions to the griddle with the steak. Mix gently to combine flavors. Adjust seasoning if needed.
  6. Lay the provolone slices over the steak and veggie mixture. Cover with a large metal bowl or lid for 1–2 minutes to melt the cheese.
  7. Slice the hoagie rolls lengthwise, leaving one side hinged. Toast lightly on the griddle for about 1 minute to warm and crisp the edges.
  8. Scoop the cheesy steak and pepper mixture into each roll. Serve immediately while hot and melty.

Notes

Do not overcrowd the griddle to ensure a good sear. Pat the steak dry before seasoning to improve browning. Cook peppers and onions separately to maintain a tender-crisp texture. Cover the cheese to melt fully. Toast rolls briefly on the griddle to prevent sogginess. For gluten-free, use gluten-free buns; for dairy-free, substitute provolone with a plant-based cheese.

Nutrition

Keywords: Philly cheesesteak, Blackstone griddle, ribeye steak, peppers, easy sandwich, homemade cheesesteak, quick dinner

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