Blackstone Philly Cheesesteaks are cooked quickly and easily, making them perfect for any weeknight dinner or hosting friends and family for game day!
This recipe is based on my popular Philly Cheesesteak Recipe. It’s made on a flat-top grill, so there’s no risk of food falling through the grill grates. This is ideal for a large group and makes the best Philly Cheesesteaks!
Whenever my family sees a package of shaved steak on the counter they get so excited! Whether I am making these delectable Philly Cheesesteak Sliders or perhaps my Healthy Mongolian Beef, they know that dinner will be delicious!
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
Reasons to make Blackstone Philly Cheesesteaks
- Easy Recipe: This cheesy steak sandwich only takes about 30 minutes and is done entirely on the Blackstone griddle.
- Comfort Food: This popular sandwich is a warm, tasty, rich, and savory sandwich with sweet caramelized onions, crisp toasted hoagie rolls, and gooey melted cheese. Is your mouth watering yet?
- Family Favorite: My shaved beef sandwich is a huge family hit, and leftovers are a rarity!
Is it Cheesesteak or Philly Cheese Steaks?
The correct spelling is “cheesesteaks.” The “cheese” part refers to the melted cheese typically used in the sandwich. But you can still make them even if you spell them Philly Cheese Steaks! 😉
Simple Ingredients
- Vegetables | We’ll use yellow, sweet, or white onions and your favorite bell peppers. I used red, but green bell peppers are traditional.
- Vegetable Oil | I prefer avocado oil when using my flattop griddle. However, olive oil or another mild-tasting variety also works great.
- Cheesesteak Meat | Shaved beef is the best meat for Cheesesteaks. For authentic Philly’s, use ribeye. You can get shaved steak at the grocery store—Trader Joe’s is my favorite! You can also use Cube steak, round steak, skirt steak, sirloin steak, or flank steak. However, the best results come from shaved ribeye steak!
- Worcestershire sauce | I like to use Lea & Perrin’s.
- Salt and pepper | Just a bit of kosher salt and black pepper.
- Cheese | My family loves provolone cheese, so we always use it for steak sandwiches. But adding white American cheese slices fresh from the deli adds the creamy taste of a classic Philly. You may also go traditional and use Cheez Whiz, aka Wit Wiz!
- Rolls | Keep it traditional with Amaroso’s rolls, or use hoagie rolls, Italian, or French rolls. I’ve learned that rolls with a crusty top are best!
- Butter and garlic | Combine a pressed garlic clove with creamy butter to flavor the rolls, or in a pinch replace with garlic powder.
- Add-Ins | If desired, load the cheesesteaks with extras, like more bell peppers and sliced mushrooms.
Get the full recipe in the recipe card below.
How to Make this Blackstone Philly Cheesesteak Recipe
Step 1 | Prep the steak, onions, and rolls
Prepping the ingredients will make the recipe go much smoother! I usually put all of my prepped ingredients onto a baking sheet, so everything is ready to go.
Sprinkle the sliced steak with salt and pepper, slice the onions, and press the garlic. Next, mix the fresh garlic and butter in a small bowl and spread the butter mixture on the rolls, setting aside for later.
How to Shave Steak
Roll and wrap it in plastic wrap and freeze for 20 to 30 minutes. Then, use a sharp knife to slice it very thin, like you’re chipping away at the steak. But check with your butcher, this cut is now available at most grocery stores!
Fresh Tips
- Set the butter at room temperature to soften, making it easy to spread.
- Shaved steak is thin and cooks quickly, so be careful not to overcook it. I usually add it to the onions when there is hardly any pink left because it continues cooking until you assemble the sandwiches.
Step 2 | Saute onions and peppers
Next, preheat the flattop griddle to medium-high heat, spreading a thin layer of oil on the surface, then spread butter on half of the griddle. Add the sliced onions and peppers and saute them for about 5 to 7 minutes until they are soft and translucent, scooting them to the side of the griddle to continue cooking on the cooler side.
Step 3 | Cook steak and combine with onions
Now, add the seasoned shaved steak and cook while chopping the meat with the metal spatula and bench scraper, go ahead and get all crazy!
Continue flipping and chopping until the steak is no longer pink, taking a few minutes. Slide the onion mixture back into the meat, add the Worcestershire sauce, and combine.
Step 4 | Melt cheese and toast rolls
Scootch the meat and veggies to a cooler part of the griddle, splitting the mixture into the number of sandwiches you’re making, and layer the slices of provolone cheese on top of each pile. Add the buttered buns to the griddle and toast as the cheese melts until golden brown.
Step 5 | Assemble Philly sandwiches and serve!
There are two ways to easily load up the hoagie rolls with the Philly filling. The first option is to lay a roll on top of the meat mixture and use your spatula and hand to turn it over into the roll. Or you can use the spatula to scoop the steak, onion, and melty cheese onto the rolls.
Enjoy with your favorite sides, like crispy French fries or a crisp green salad.
Fresh Tips
- Don’t be afraid to add extra cheese to these Blackstone Philly cheesesteak sandwiches!
I love my flat top grill – It’s a great option for cooking all your favorites, like burgers and steaks. But it’s also excellent for Blackstone fried rice and fluffy pancakes! Try more of my easy Blackstone recipes, like these Smash Burgers with onions on Blackstone and delicious Chicken Fried Rice on griddle!
Fave Flat-Top Hibachi Grill
- Large professional flat top surface
- This griddle is perfect for breakfast, lunch, and dinner (pancakes anyone?)
- Easy to clean
- Easy to assemble
- Natural Gas Conversion kit (sold separately)
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Variations & Substitutions
- Authentic Philly Cheesesteak: As described in my shaved steak sandwich recipe, you cannot get a truly authentic Philly Cheesesteak outside of Philly, so while this isn’t authentic, it is a darn good copy!
- Add Some Heat: Enjoy this delicious sandwich with a kick of heat from your favorite hot sauce, or add pickled jalapenos or pepperoncini!
- Cheese: Use your family favorite, whether provolone like ours, or white American cheese, cheddar, pepper jack. Traditional is Cheez Whiz.
- Smother it in Sauce: Add Cotija Cilantro dressing, ranch, or another creamy sauce.
- Extras: For extra flavor, load ’em up with mushrooms, hot peppers, or pickles. Try my quick and easy pickled red onions recipe.
Storage Tips
Refrigerate – Store your leftover Philly cheesesteak in an airtight container in the fridge for up to four days. It’s best to store the rolls separately from the cheese and steak mixture to avoid a soggy sandwich.
How to Freeze – You can freeze this recipe for longer storage – Keep it in an airtight container for three months.
Reheating – To warm up the shaved steak sandwiches, add the ingredients to the griddle on medium heat until heated, or in a hot skillet.
Frequently Asked Questions
Many of the components are the same. However, if you ask a Philadelphia resident, they’ll tell you that any cheesesteak with extras or alterations from the Philly style can no longer be called a Philly cheesesteak.
Authentic Philly cheesesteaks use a crusty and long roll called an Amorosa roll, shaved ribeye, and Cheez Whiz for the cheese. When you add peppers, mushrooms, and other toppings, it loses the title.
While Cheez Whiz is traditional, White American cheese and Provolone cheese come in as a close second. Philadelphians say “whiz wit”!
Hoagie buns are harder, firmer rolls that aren’t sliced entirely in half, like a hot dog bun. On the other hand, subs are soft and cut completely into two halves.
Yes! The griddle has a large, flat, and hot surface, making it easy to make delicious Phillies. However, you can also make cheesesteaks in a large skillet on the stovetop and toast the rolls in the oven. Check out my Philly Cheesesteak Sandwich recipe!
You can order it wit (with) or witout (without) onions and your cheese preference, options are typically provolone, white American or Cheese Whiz. A typical order might be something like: “One cheesesteak, whiz wit, on a hoagie roll.” This would mean a cheesesteak with Cheez Whiz and onions on a hoagie roll.
What to serve with Philly Cheesesteaks on Blackstone
- Chicken Bacon Ranch Pasta Salad
- Romaine Wedge Salad
- Steak Fries in air fryer
- Crudite Dip with your favorite veggies
- Try crispy kettle chips, barbecue potato chips or whip up some homemade baked sweet potato chips!
Best Side Dishes for this Shaved Steak Sandwich
Our favorite side for these messy, cheesy sandwiches is classic Air Fryer Steak Fries. For healthier side options, try these Benihana vegetables or these roasted sweet potatoes and broccoli.
More Philly Inspired Recipes
- Steak Bomb Sandwich
- Philly Cheesesteak Sliders
- Philly Cheese Steak Sloppy Joes (with ground beef!)
- Easy Cheesesteak Casserole (it’s low-carb!)
- Don’t forget this take on Philly Chicken Cheesesteaks!
- Try this new Philly Cheesesteak Dip!
- Be sure to check out all of my Shaved Beef Recipes!
Shaved steak cooks lickity split, watch it carefully.
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Ingredients
Sauteed Onions
- 2 tablespoons butter
- 1 yellow onion large, chopped
- 1-2 medium bell peppers any color (optional, but I love them!)
Cheesesteak Sandwiches
- 2 Tablespoons avocado oil
- 2-3 pounds shaved beef steak thawed, see notes for other options
- 2-4 Tablespoons Worcestershire sauce Lea + Perrin's is gluten-free FYI
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4-6 slices Provolone cheese or use your favorite cheese
- 4-6 slices white American cheese from the Deli (optional)
- 6 Hoagie rolls Amorosa, Italian or French rolls (rolls with a crusty top are best)
- 2 tablespoons butter room temperature
- 1 garlic clove pressed
Optional Add-in
- 1 box sliced mushrooms
Instructions
- Before starting the recipe, prepare all ingredients and generously salt (1 tsp) and pepper (½ tsp) your shaved beef steak.
- Add garlic (1 clove, pressed) to butter (2 TBL) in a small bowl and mix until combined. Spread onto sliced hoagie rolls (6) with garlic butter and set aside.
- Preheat the Blackstone to medium-high heat. Spread a thin layer of oil over the surface of the flattop griddle. Add butter (2 TBL) using the spatula spread oil over section of the griddle where you will be cooking and saute the onions for 5-7 minutes until soft and translucent. Scoot to the side where they can continue cooking but on the cooler side.
- Add shaved steak (2-3 lbs) to the same area where you cooked the onions (hello flavor) and cook chopping up the meat with your spatula and bench scraper and flipping until the steak is not longer pink, it will just take a few minutes. Incorporate the onions and peppers with the steak; if using, pour the Worcestershire sauce (2-4 TBL) evenly over the top and mix together.
- Divide the steak mixture into the number of sandwiches you are making, then layer the cheese over the top of the steak mixture (1-2 slices per sandwich).
- While the cheese is melting, add the hoagie rolls to the griddle and grill until browned.
You can load up your cheesesteaks one of two ways:
- 1. Keep the hoagie rolls as one roll, lay on top of the meat mixture, and use your spatula and hand to flip it into the roll and serve! Or
- 2. Using your spatula scoop up the cheesesteak mixture onto the toasted hoagie rolls, and serve immediately.
- We like to serve them with Steak Fries and a crisp green salad or crudite.
Notes
- How to Shave the Steak: Roll and wrap it in plastic wrap and freeze for 20 to 30 minutes. Then, use a sharp knife to slice it very thin, like you’re chipping away at the steak. Most grocery stores carry this cut.
Storage Tips
- Refrigerate – Store your leftover Philly cheesesteak in an airtight container in the fridge for up to four days. It’s best to store the rolls separately from the cheese and steak mixture to avoid a soggy sandwich.
- How to Freeze – You can freeze this recipe for longer storage – Keep it in an airtight container for three months.
- Reheating – To warm up the shaved steak sandwiches, add the ingredients to the griddle on medium heat until heated, or in a hot skillet.
- Authentic Philly Cheesesteak: As described in my shaved steak sandwich recipe, you cannot get a truly authentic Philly Cheesesteak outside of Philly, so while this isn’t authentic, it is a darn good copy!
- Add Heat: Enjoy with hot sauce, or add pickled jalapenos or pepperoncini!
- Cheese: Use your family favorite, whether provolone like ours, white American cheese, cheddar, pepper jack, or traditional cheesesteak Cheez Whiz.
- Smother it in Sauce: Add Cotija Cilantro dressing, ranch, or another creamy sauce.
- Extras: For extra flavor, load ’em up with mushrooms, hot peppers, or pickles. Try my quick and easy pickled red onions recipe.
- Serve with steak fries, potato chips, BBQ chips, sweet potato chips, crudite or a crisp green salad.
Nutrition
Beth
These were the biggest, fattest, most delicious Philly cheesesteaks I’ve ever made. I can’t wait to make them again!
Love to hear that, Beth! Thank you!
Paula
We love cooking out on the Blackstone but hadn’t tried Philly cheesesteaks yet. These are epic!
So glad you liked it!
Katherine
These philly cheesestakes were so good! This is my new favorite way to make them!
Right! No sweat when you do it outside!
Tara
Oooh yum! Such a perfect option for weeknight dinners! The flavors in these cheesesteaks were absolutely fantastic.
Thanks so much, Tara!
Diane
I’m giving your recipe 5 stars because of the recipe and how it looks. I’ve searched all over the place to see if the meat is to be cooked from frozen, or unfrozen. I’m dying to try this!!
YAY! I hope you love it just as much as so many do! I’ve also got a stovetop version of this as well! And the meat should be thawed, you would end up steaming it if you tried to do it frozen.