The Blackstone Griddle Philly cheesesteak isn’t just a sandwich—it’s a backyard must-have. Juicy, seared beef meets caramelized onions and melty cheese on a sizzling griddle.
This flat-top dish has turned a beloved classic into the star of outdoor cooking.
In just 25 minutes, you can serve up a crowd-pleasing masterpiece, complete with pro-level caramelization and perfectly toasted rolls. The key lies in technique, timing, and the magic of the flat top.
The Secret Behind Griddle Success
The magic of Blackstone cheesesteaks lies in the cooking surface’s consistent heat distribution.
At 400°F, the griddle creates the perfect environment for caramelizing onions and achieving that signature crust on thinly sliced beef. The flat cooking surface allows for better control over the ingredients and ensures nothing falls through the grates.
This technique allows cooks to simultaneously toast rolls, caramelize vegetables, and perfectly cook meat.
Mastering the Technique
Success with Blackstone cheesesteaks relies on several key factors:
- Proper heat management across cooking zones
- Strategic ingredient placement
- Precise timing of component additions
- Masterful spatula work for chopping and combining
The art of the perfect flip and chop becomes second nature with practice, transforming novice cooks into griddle masters. The process creates a theatrical cooking experience that’s as entertaining as it is delicious.
Beyond Traditional Boundaries
Modern griddle enthusiasts are pushing the boundaries of traditional cheesesteak preparation.
While purists stick to the classic combination of beef, onions, and cheese, creative cooks are experimenting with:
- Various cheese combinations
- Mushroom and pepper additions
- Different cuts of beef
- Innovative sauce combinations
These variations maintain the soul of the original while offering exciting new flavor profiles that appeal to contemporary tastes.
Why You’ll Love This Recipe
This Blackstone Philly Cheesesteak recipe delivers restaurant-quality results in just 25 minutes of total cooking time. The flat-top griddle creates the perfect environment for achieving that signature caramelization on both the meat and onions.
The large cooking surface allows you to prepare multiple sandwiches simultaneously, making it ideal for feeding a crowd or family gatherings.
Recipe Tips
- Maintain the griddle temperature at approximately 400°F for optimal results
- Use different heat zones on your griddle – keep one area cooler for toasting buns and holding cooked ingredients
- Watch the hoagie rolls carefully while toasting to prevent burning
- Allow the steak to sear undisturbed before chopping to develop proper caramelization
- Use two metal spatulas for better control when chopping and combining ingredients
What to Serve with Blackstone Philly Cheesesteak
The classic sandwich pairs perfectly with:
- Air fryer steak fries
- Crispy kettle chips
- Fresh vegetable crudités
- Coleslaw
- Roasted sweet potatoes
For a complete meal, consider adding a light side salad or grilled vegetables to balance the richness of the cheesesteak. These sides complement the sandwich while keeping the focus on the main attraction.
Cheesy Blackstone Griddle Philly Cheesesteak
Equipment
- blackstone griddle
- 2 metal spatulas
Ingredients
- 1 1/2 pound steak thinly sliced
- 1 white onion sliced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 8 slices provolone cheese
- 4 hoagie rolls
- 1 tablespoon avocado oil
- 1 tablespoon butter
- 2 tablespoons mayonnaise
Instructions
- Set your Blackstone griddle to medium-high heat (400°F) and allow it to preheat thoroughly. Add avocado oil and butter to the center, allowing them to melt and spread across the cooking surface.
- Place sliced onions on the griddle, tossing them in the oil-butter mixture. Cook for 3-5 minutes until they reach your desired level of caramelization.
- Transfer the cooked onions to a cooler section of the griddle or set aside temporarily.
- Position hoagie rolls face-down on the cooler side of the griddle to achieve a light toast, monitoring carefully to prevent burning.
- Spread the thinly sliced steak in a single layer on the center of the griddle. Season evenly with garlic powder, salt, and pepper.
- Allow the steak to sear undisturbed for 3-5 minutes until juices appear. Flip and chop into smaller pieces with your spatula, and cook for 2-3 minutes until done.
- Separate the cooked steak into four equal portions on the griddle. Top each portion with the sautéed onions and two slices of provolone cheese. Let the cheese melt for 1-2 minutes.
- While the cheese melts, spread mayonnaise on one side of each toasted hoagie roll.
- Using your spatula, carefully transfer each meat-onion-cheese portion onto a prepared hoagie roll and serve immediately while hot.
Notes
Nutrition
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Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.