Blackstone Philly Cheesesteak: Simply Divine!

Blackstone Philly cheesesteak has become my go-to for satisfying cravings and impressing friends. I remember the first time I tried making a Homemade Blackstone Philly cheesesteak; the sizzle on the griddle, the aroma of caramelized onions and peppers, and that melty cheese — it was pure magic! This recipe transforms simple ingredients into an unforgettable meal. The way the beef gets those perfect crispy edges on the Blackstone griddle cheesesteak is just incredible. It’s more than a sandwich; it’s an experience that brings everyone to the table. Let’s get cooking!

Why You’ll Love This Blackstone Philly Cheesesteak

You’re going to absolutely adore making this Blackstone Philly cheesesteak. It’s a true winner for so many reasons:

• Incredible Flavor: The combination of tender beef, savory veggies, and gooey cheese is simply divine.
• Super Speedy: This is an Easy Blackstone Philly cheesesteak, with prep and cook times under 30 minutes.
• Budget-Friendly: Making this Blackstone cheesesteak recipe at home is much cheaper than ordering out.
• Crowd-Pleaser: Everyone loves a classic cheesesteak, making it perfect for game nights or family dinners.
• Healthy-ish Option: We’re using lean beef and lots of veggies, so it feels like a treat without all the guilt.
• One-Pan Wonder: Most of the magic happens on your Blackstone, meaning less cleanup!
• Customizable: You can tailor the cheese and toppings to your exact liking for a truly personalized bite.
• Amazing Value: This Easy Blackstone Philly cheesesteak delivers restaurant-quality taste right in your backyard.

Blackstone Philly Cheesesteak Ingredients

Gathering the right Blackstone Philly cheesesteak ingredients is key to achieving that authentic flavor. You’ll need:

• 1.5 lbs shaved beef steak – I prefer ribeye for its marbling, but chuck roast works great too. Make sure it’s thinly sliced for quick cooking.
• 1 tablespoon Worcestershire sauce – this adds a deep umami flavor that really complements the beef.
• 1 large green bell pepper, thinly sliced – for that classic sweet, slightly bitter crunch.
• 1 large red bell pepper, thinly sliced – adds a touch of sweetness and beautiful color.
• 1 medium yellow onion, sliced – caramelizes beautifully on the griddle for amazing flavor.
• 2 tablespoons olive oil, divided – we’ll use some for sautéing and some for the beef.
• 1 teaspoon garlic powder – an easy way to infuse garlic flavor without burning.
• Salt and pepper, to taste – essential for bringing out all the flavors.
• 4 hoagie rolls, sliced – choose good quality rolls that can hold up to the filling.
• 8 slices provolone or white American cheese – this is crucial for that melty, gooey goodness.
• Optional: Mayo, mustard, or hot sauce – for serving, customize to your liking!
• Butter for toasting buns – this adds a lovely richness and golden crisp to the rolls.

How to Make a Blackstone Philly Cheesesteak

Making a fantastic Philly cheesesteak on Blackstone is surprisingly straightforward, and I’ll walk you through every step. Get ready for some amazing griddle action!

1. Step 1: Fire up your Blackstone griddle and set it to medium-high heat. While it’s preheating, make sure your shaved beef is at room temperature and your bell peppers and onion are thinly sliced. This prep work makes the cooking process super smooth.
2. Step 2: Add 1 tablespoon of olive oil to one side of the hot griddle. Toss in your sliced peppers and onions. Season them generously with salt, pepper, and garlic powder. Sauté until they’re nice and tender with a bit of caramelization, which usually takes about 6–8 minutes. Once they’re ready, push them over to a cooler section of the griddle to keep them warm.
3. Step 3: Now for the star of the show! Add the remaining olive oil to the hot zone where the veggies were. Place your shaved beef directly onto the griddle. Drizzle it with the Worcestershire sauce. Let the beef cook undisturbed for about 1–2 minutes to get a nice sear. Then, using your spatulas, flip and chop the beef into smaller, bite-sized pieces until it’s all nicely browned. This is where the magic happens for a true Blackstone flat top cheesesteak.
4. Step 4: It’s time to bring everything together. Mix those beautifully sautéed peppers and onions back in with the browned beef. Give it a quick stir to combine all those delicious flavors. Divide the mixture into four equal portions right on the griddle. Top each portion generously with two slices of your chosen cheese – provolone or white American are my favorites for that classic melt. Cover each pile with a metal bowl or a Blackstone lid to help the cheese melt quickly and evenly.
5. Step 5: While the cheese is melting, grab your hoagie rolls. Split them down the middle and generously butter the cut sides. Place them, butter-side down, on a clean, slightly cooler area of your Blackstone griddle. Toast them until they’re beautifully golden brown and slightly crispy. This step is crucial for the perfect texture and prevents the rolls from getting soggy.
6. Step 6: Carefully scoop the cheesy, beefy, and veggie mixture into each toasted hoagie roll. You’ve just created an amazing Blackstone griddle cheesesteak! Serve them up immediately while they’re hot and gooey, maybe with your favorite condiments on the side.

Pro Tips for the Best Blackstone Cheesesteak

Want to elevate your game? Follow these tips for an truly amazing experience:

• Thin is In: For that authentic feel, slice your beef paper-thin. If you can’t find pre-shaved meat, pop your steak in the freezer for about 30 minutes before slicing. This makes it much easier to get those delicate pieces.
• Veggie Separation: Don’t overcrowd the griddle by cooking everything together. Sautéing your onions and peppers separately allows them to caramelize properly, giving you the best flavor for an authentic Blackstone cheesesteak.
• The Cheese Melt: For that signature gooeyness, use slices of provolone or white American cheese. Covering the meat and cheese mixture with a metal bowl or a Blackstone lid traps the steam and ensures a perfect melt.
• Toasted Rolls are Key: Never skip toasting your hoagie rolls with butter! It creates a delicious barrier that prevents the bread from getting soggy and adds a wonderful texture to every bite.

What’s the secret to a perfect Blackstone Philly Cheesesteak?

The real secret to a Blackstone restaurant style cheesesteak is the combination of high heat searing on the griddle for the thinly sliced beef and properly caramelizing the vegetables. Don’t overcook the beef; you want it tender with just a bit of crisp. The cheese melt is also vital!

Can I make Blackstone cheesesteak ahead of time?

You can prepare the beef and vegetable mixture ahead of time and store it in an airtight container in the refrigerator for up to 2 days. However, I strongly recommend assembling and cooking the cheesesteaks just before serving for the best texture and flavor. Toasting the buns right before you fill them is also essential.

How do I avoid common mistakes with Blackstone cheesesteak?

A common pitfall is using beef that’s too thick; it won’t cook fast enough on the griddle. Also, avoid over-mixing the meat and veggies, as this can make the beef tough. Lastly, don’t forget to toast those buns – a soggy bun is the enemy of a great cheesesteak!

Best Ways to Serve Blackstone Steak and Cheese Sandwich

This incredible Blackstone steak and cheese sandwich is a meal in itself, but it pairs wonderfully with a few classic sides. For a truly satisfying experience, consider serving it alongside some crispy, seasoned fries or onion rings – they’re perfect for dipping into any leftover cheese sauce. A simple side salad with a light vinaigrette can add a refreshing contrast to the rich sandwich. If you’re looking for something a bit heartier, some baked beans or mac and cheese are always a hit. Remember, the key to a great Blackstone griddle steak sandwich is serving it hot and fresh off the griddle!

Nutrition Facts for Blackstone Philly Cheesesteak

Let’s break down what goes into each delicious serving of this Blackstone Philly cheesesteak:

• Calories: Approximately 650-750 (this can vary based on cheese and bun choice)
• Fat: 35-45g
• Saturated Fat: 15-20g
• Protein: 30-40g
• Carbohydrates: 40-50g
• Fiber: 3-5g
• Sugar: 5-8g
• Sodium: 800-1000mg

Nutritional values are estimates and can vary based on specific ingredients used, especially the type of cheese and bun.

How to Store and Reheat Blackstone Philly Cheesesteak

Properly storing and reheating your delicious Blackstone Philly Cheesesteak is key to enjoying those amazing flavors again. Once your sandwiches have cooled slightly after cooking, it’s best to store the components separately if possible. For the beef and vegetable mixture, use airtight containers and refrigerate for up to 3-4 days. If you plan to freeze your Blackstone cheesesteak recipe components, wrap the meat mixture tightly in plastic wrap, then in foil, and freeze for up to 3 months. Reheating is simple: warm the meat and veggie mixture on the griddle over medium heat, adding a splash of water and covering to help everything steam and meld. For the buns, toast them fresh right before serving.

Frequently Asked Questions About Cooking Philly Cheesesteak on Blackstone

What’s the best cut of beef for a Blackstone Philly Cheesesteak?

For the most tender and flavorful results when you cook Philly cheesesteak on Blackstone, ribeye is the top choice due to its marbling. However, thinly sliced chuck roast or sirloin also work wonderfully and are often more budget-friendly. The key is to ensure the beef is sliced very thinly, almost shaved, which helps it cook quickly and evenly on the griddle.

Can I make Blackstone cheesesteak ahead of time?

You can definitely prep the components ahead of time! Sauté your vegetables and cook the beef mixture, then store them in separate airtight containers in the refrigerator for up to two days. However, to achieve the best texture and flavor, I highly recommend assembling and toasting the buns right before you plan to serve. This ensures the bread stays crisp and the filling is piping hot.

How do I get that authentic steakhouse flavor on my Blackstone flat top cheesesteak?

To get that authentic flavor when you cook Philly cheesesteak on Blackstone, focus on high heat searing for the beef and properly caramelizing your onions and peppers. Don’t be afraid to let the veggies get a nice brown char. Using a good quality cheese like provolone or white American is also crucial. A little bit of Worcestershire sauce mixed into the beef adds a depth of flavor that really elevates the sandwich.

What are some good side dishes for a Blackstone griddle cheesesteak?

When making a Blackstone griddle cheesesteak, classic pairings really shine. Crispy french fries or seasoned potato wedges are always a hit, as they’re perfect for soaking up any extra juices. A simple side salad with a zesty dressing offers a nice contrast to the richness of the cheesesteak. Some people also love serving them with a side of coleslaw or even some baked beans for a heartier meal.

Variations of Blackstone Philly Cheesesteak You Can Try

Once you’ve mastered the classic, you’ll want to explore some fun twists on this incredible dish. Get creative with your Blackstone Philly Cheesesteak!

• Spicy Kick: Add a dash of hot sauce to your beef mixture or include some sliced jalapeños with the peppers and onions for a fiery bite. This is perfect for those who love a little heat.
• Chicken Cheesesteak: Swap the beef for thinly sliced chicken breast or thigh. It cooks up just as beautifully on the Blackstone and offers a lighter alternative.
• Veggie Lover’s Delight: Load up on the veggies! Add mushrooms, zucchini, or even some chopped spinach to your pepper and onion mix for a hearty vegetarian option.
• Blackstone Street Style Cheesesteak: For a truly authentic experience, try adding a smear of mayonnaise to the toasted hoagie roll before filling it. This is a common practice in many authentic cheesesteak shops and adds a creamy richness.

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