Cheesy Blackstone Griddle Philly Cheesesteak
Experience the ultimate comfort food masterpiece with this Blackstone Griddle Philly Cheesesteak recipe, where thinly sliced steak meets perfectly caramelized onions and melted provolone cheese, all in a toasted hoagie roll. The dish is perfect for both casual family dinners and game-day gatherings.
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
Meat Selection: While this recipe features thinly sliced sirloin, feel free to experiment with round steak or ribeye. Each cut brings its unique texture and flavor profile to the sandwich, though all work beautifully when sliced paper-thin.
Oil Options: Avocado oil is the preferred choice for its high smoke point and neutral flavor, but you have flexibility here. Vegetable oil, canola oil, or coconut oil are all excellent alternatives that will achieve similar results on the Blackstone griddle.
Storage Tips: These Philly cheesesteaks shine brightest when served fresh off the griddle. However, if you find yourself with leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. Note that the bread may soften during storage, but the flavors will remain delicious.
Nutrition
Calories: 777kcalCarbohydrates: 36gProtein: 50gFat: 48gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 140mgSodium: 1016mgPotassium: 559mgFiber: 2gSugar: 6gVitamin A: 454IUVitamin C: 2mgCalcium: 315mgIron: 14mg
Tried this recipe?Let us know how it was!