Philly Cheesesteak Recipe
A juicy Philly cheesesteak recipe made with thin ribeye, sautéed onions, melted cheese, and toasted hoagie rolls on the Blackstone.
Equipment
- Blackstone griddle
Ingredients
- 1 1/2 pounds ribeye steak thinly sliced
- 1 large yellow onion thinly sliced
- 1 medium green bell pepper thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 6 slices provolone cheese or American cheese
- 4 rolls hoagie rolls split
- 2 tablespoons mayonnaise optional
Instructions
- Heat the Blackstone over medium-high heat and add the olive oil and butter.
- Add the onion and bell pepper, then cook until softened and lightly browned.
- Push the vegetables aside, add the ribeye steak, and season with salt, pepper, and garlic powder.
- Cook and chop the steak until browned, then mix the vegetables back into the meat.
- Divide the filling into portions, top with provolone cheese, and let it melt.
- Toast the hoagie rolls, fill with the cheesesteak mixture, and serve immediately.
Notes
- >Freeze the steak briefly before slicing for thinner cuts.
>Do not overcrowd the griddle.
>Toast the rolls lightly so they hold the filling.
>Serve hot for the best texture and flavor.