Philly Cheesesteaks on a Blackstone Griddle

Blackstone Philly Cheesesteak Recipe

A true Philly cheesesteak is built fast and hot on a wide flat cooking surface. A Blackstone griddle or similar flat-top gives you even heat across a large area so you can sear thin ribeye slices, caramelize onions and peppers, and melt cheese all at once.

The griddle’s broad cast-iron-style surface delivers quick contact and excellent browning, which is ideal for the ultra-thin ribeye used in this sandwich. The same surface lets you toast the rolls and finish the cheese with a dome or residual heat for a perfectly melded sandwich.

Whether you cook all components side by side or stage them across the griddle, the simplicity of the process—good beef, minimal seasoning, and ample cheese—makes these sandwiches approachable and consistently delicious.

What Meat Is Best?

For an authentic and deeply flavorful cheesesteak, thinly sliced ribeye is the top choice. Ribeye’s marbling adds richness and flavor that stand up well to fast, high-heat cooking. Thin slices sear quickly and let the beef’s taste shine through without becoming tough.

If you prefer convenience, many stores sell pre-sliced ribeye labeled as “cheesesteak meat” in the freezer section. Otherwise, buy whole ribeye at the meat counter and ask the butcher to slice it very thin—just tell them it’s for cheesesteaks and they’ll know how thin to cut it.

When buying fresh ribeye, you can estimate about 1/4 to 1/3 pound per sandwich depending on how meaty you like them. Keep in mind the cheese and grilled vegetables add volume, so you won’t need an excessive amount of meat to make a satisfying sandwich.

A large pack of thinly sliced steak from warehouse stores also works well for multiple sandwiches and other quick skillet or griddle recipes.

What Cheese Is Best?

Cheese is a defining element of the cheesesteak, and regional favorites include provolone, American, and Cheese Whiz. Each gives a different texture and flavor: provolone brings a mild, slightly tangy melt, American melts smoothly and cleanly, while Cheese Whiz provides that classic Philly diner-style creaminess.

If you want to be traditional, have Cheese Whiz available to compare to provolone or American. Many home cooks prefer provolone for its flavor, but the right cheese is ultimately the one you and your guests enjoy most.

Any good melting cheese will work well—choose the melt and flavor profile you prefer and don’t be afraid to experiment.

Best Cheesesteak Toppings

Cheesesteaks are versatile and invite creativity, but these toppings are time-tested favorites:

• Grilled onions
• Green or sweet peppers
• Sautéed mushrooms
• Mild pepperoncini
• Banana peppers
• Sliced jalapeños
• Habaneros (only if you’re brave)

Season lightly with salt and pepper; a touch of garlic powder is optional and compliments the beef nicely. When grilling vegetables, cook them until they soften and lose excess moisture—onions should be translucent and peppers slightly charred for the best texture and flavor.

What Bread Is Best?

A hoagie-style roll or a soft French baguette works well. For the most authentic Philly experience, seek out Italian-style rolls such as Amaroso if they’re available in your area. If you can’t find specialty rolls, choose a sturdy, soft roll that will hold up to juicy meat and melted cheese without falling apart.

More Sandwiches

If you enjoy steak sandwiches, try variations like a classic Italian sandwich or a prime rib pinwheel for a special occasion. You can also bake or shape homemade dinner rolls into oblong shapes to make your own hoagie-style buns.

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