When really tried to make an authentic Philly cheesesteak at home, I realized how simple it actually is. Not easy necessarily, but simple. Good steak, good bread, melted cheese, and a hot griddle doing most of the heavy lifting.
For a while I kept messing it up though. I sliced the steak too thick. I piled the sandwich too high. Once I even added bell peppers and immediately regretted it. The flavor was fine, but it didn’t taste like a real cheesesteak anymore.
After a bunch of trial runs, I figured out that the little details matter more than fancy ingredients. Thin ribeye, chopped on the griddle. Soft hoagie rolls. Cheese that melts right into the meat. When all that comes together, the sandwich just works.
And honestly, cooking them on the Blackstone makes the whole process feel a lot closer to how the sandwich is supposed to be made.
Ingredients I Used for the Recipe
- 24 oz ribeye steak, sliced about 1/8 inch thick – this is the star of the sandwich and the fat keeps everything juicy while it cooks.
- 3 hoagie rolls, about 9 inches long – the bread holds the meat and soaks up all the flavor from the griddle.
- 1 small onion, diced – adds sweetness and a little texture if you like your cheesesteak “wit”.
- 1 tablespoon cooking oil – helps cook the onions and keeps the steak from sticking.
- Salt and pepper – simple seasoning that lets the beef flavor shine.
- 3 slices American cheese per sandwich – melts beautifully into the chopped steak.
- 3 slices provolone per sandwich (optional) – adds a slightly sharper flavor.
- Cheez Whiz (optional) – the classic Philly topping if you want the full experience.
- 2 to 3 tablespoons milk or half and half (only if using Cheez Whiz) – thins the cheese sauce so it doesn’t overpower the sandwich.
How to make Blackstone Philly Cheesesteaks – As Close to Authentic as You Can Get!
Step 1 – Slice the Steak Thin
This part matters more than people think. If the steak is too thick, you’ll bite into the sandwich and pull half the meat out in one bite.
I like ribeye sliced about 1/8 inch thick. Sometimes I ask the butcher to do it. Other times I stick the steak in the freezer for 30 minutes so it firms up and then slice it myself.
Step 2 – Prep Everything Before the Griddle Gets Hot
Griddle cooking moves fast. Once the steak hits the surface you don’t really have time to start chopping onions or digging cheese out of the fridge.
I dice the onions, open the cheese, slice the rolls, and keep the seasoning right next to the griddle. It sounds simple but this step saves me from scrambling around later.
Step 3 – Cook the Onions First
I drizzle a little oil onto the hot Blackstone and toss the diced onions down first. They take longer than the steak so they need a head start.
I cook them until they’re soft and a little golden. Once they look good, I push them to the cooler side of the griddle so they stay warm while the steak cooks.
Step 4 – Add the Ribeye to the Griddle
Next the shaved ribeye goes down in a thin layer across the griddle. It starts sizzling immediately which is always a good sign.
I spread it out first instead of piling it up. That helps the meat cook evenly and keeps it from steaming.
Step 5 – Chop the Steak Like a Cheesesteak Shop
This is the fun part. I use a spatula in one hand and a bench scraper in the other to chop the steak while it cooks.
The motion feels awkward the first time. After a few tries it starts to feel natural. Before long you’ve got a pile of chopped steak that looks exactly like something from a cheesesteak stand.
Step 6 – Season and Add the Onions
Once the pink is almost gone from the steak, I sprinkle on salt and pepper. Then I mix in some of those cooked onions.
I don’t go crazy with seasoning. Ribeye already has plenty of flavor, especially when it’s cooking on a hot griddle.
Step 7 – Add the Cheese
I divide the meat into three piles roughly the size of my sandwich rolls. Then the cheese goes right on top.
Most of the time I use American because it melts perfectly into the steak. Sometimes I add provolone too. Every now and then I even do both.
Step 8 – Steam the Rolls on Top
This trick changed my cheesesteak game completely. As soon as the cheese hits the meat, I open the rolls and place them upside down right over the piles.
The bread traps the heat so the cheese melts faster. At the same time, the rolls get soft from the steam coming off the meat.
Step 9 – Flip the Cheesesteak into the Roll
After a couple minutes the cheese is gooey and the rolls are warm. I slide the spatula under the pile, hold the bread with my other hand, and flip everything together.
It’s a messy move but when it works, the meat lands perfectly inside the roll.
Step 10 – Add the Whiz if You Want It
If I’m using Cheez Whiz, this is when I spoon it over the steak. I usually warm it with a little milk first so it pours easily.
Some people swear by the Whiz. Others hate it. I’m somewhere in the middle depending on my mood.
Little Things I Learned After Making a Lot of These
Thin steak changes everything
When the ribeye is sliced thin, it cooks quickly and stays tender. Thick slices just don’t give the same texture.
Don’t overload the sandwich
At one point I thought bigger meant better. Turns out about 8 ounces of steak per sandwich is the sweet spot.
Let the bread steam
This step feels weird the first time you do it. But the soft bread and melted cheese combo is exactly what makes the sandwich feel authentic.
Onions are worth adding
I skipped them a few times out of laziness. Every time I did, the sandwich felt like it was missing something.
American cheese melts the best
Provolone tastes great, but American melts into the meat in a way that just works. Sometimes I use both and call it a win.
Why the Blackstone Works So Well for Cheesesteaks
I’ve made cheesesteaks in a skillet before, and they were fine. But the big flat cooking surface of a griddle makes everything easier.
You can cook onions on one side, chop steak in the middle, and toast bread all at the same time. Nothing feels crowded.
The heat distribution also helps the steak develop those little crispy edges that make the sandwich taste better. That’s hard to get in a small pan.
And honestly, part of it is just fun. Chopping steak on a hot griddle feels a little like running your own cheesesteak stand for a few minutes.
By the time I finish building the sandwiches, the griddle smells like sizzling beef and toasted bread. That smell alone usually brings people wandering into the backyard asking when dinner is ready.
Blackstone Philly Cheesesteaks – As Close to Authentic as You Can Get! Recipe
Description
These Blackstone Philly Cheesesteaks bring the authentic taste of Philadelphia right to your griddle. Made with thinly sliced ribeye, melted cheese, and optional onions on a fresh hoagie roll, this recipe captures the essence of the iconic sandwich with minimal fuss and maximum flavor.
ingredients
Instructions
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Preheat your Blackstone griddle to medium-high heat (about 200°C / 400°F). Add a small amount of cooking oil to the heated surface and spread evenly with your spatula.
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If using onions, add diced onions to the oiled griddle and sauté until translucent and tender. Season with salt and pepper, then move to a cooler zone on the griddle to keep warm while cooking the steak.
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Add the thinly sliced ribeye to the hot griddle in a thin, even layer. Using a spatula in one hand and a bench scraper in the other, hold a few pieces of steak and chop them into smaller pieces while pulling the meat away from the spatula in one fluid motion.
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Continue cooking and chopping the steak, stirring often, just until all pink is gone. Do not overcook to keep the ribeye tender and juicy.
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Season the cooked steak with salt and pepper or your favorite all purpose seasoning. Mix in some of the cooked diced onions if using.
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Portion the steak into 3 even piles on the griddle, each about the length of your hoagie rolls. Place 3 slices of American or provolone cheese on top of each meat pile.If using Cheez Whiz, skip this step and add the warmed cheese sauce after assembling the sandwich.
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Immediately after adding the sliced cheese, place the hoagie rolls upside down and opened on top of the meat and cheese. Allow the rolls to steam and the cheese to melt for about 2-3 minutes.
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Using your spatula, carefully transfer the cheesesteak mixture from the griddle into the steamed rolls. If using Cheez Whiz, spoon the warmed, thinned cheese sauce over the steak in the roll now.
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Allow the cheesesteaks to cool for 2-3 minutes before serving to let the cheese set slightly and avoid burns from hot grease.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 1126kcal
- % Daily Value *
- Total Fat 74gg114%
- Saturated Fat 27gg135%
- Trans Fat 1gg
- Cholesterol 185mgmg62%
- Sodium 1065mgmg45%
- Potassium 520mgmg15%
- Total Carbohydrate 54gg18%
- Dietary Fiber 3gg12%
- Sugars 7gg
- Protein 58gg116%
- Calcium 35% mg
- Iron 25% mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Freeze before slicing: Place ribeye in freezer for 30-45 minutes before slicing to firm up the meat for easier, thinner cuts.
- Cheese tip: If using Cheez Whiz, thin it with 1-2 tablespoons of half and half or milk while warming to prevent it from overpowering the steak flavor.
- Mix cheeses: For extra flavor, try combining American and provolone slices, then finish with a drizzle of Cheez Whiz.
- No griddle? Make this recipe in a large cast iron skillet or griddle pan on the stovetop using the same technique.