This recipe for Blackstone Philly Cheesesteaks will show you how to achieve quick and delicious, savory steak sandwiches using just a handful of ingredients and your trusty griddle. This flavor-packed meal begins with the building blocks of the iconic classic and incorporates a subtle twist that brings its deliciousness to the next level.
I’m a huge fan of using the Blackstone griddle for this recipe because of its quick, even heating. In just minutes, the Blackstone perfectly sears the steak, locking in those juicy flavors, while giving the onions an irresistible caramelization. And don’t get me started on that beautifully toasted bun! Once you’ve tried a cheesesteak off the Blackstone, there’s absolutely no going back.
I’ve also included variations for how to punch up the flavor even more, depending on your taste preferences and tolerance for spice. And don’t miss out on the tips and tricks, which will make cooking these cheesesteaks a seamless process, even if it’s your very first time firing up the Blackstone.
Why You Should Try This Recipe
- Bursting with Flavor: The combination of marinated steak, caramelized onions, and gooey cheese makes for an irresistibly rich and satisfying taste. Every bite is loaded with a blend of these flavors for the perfect balance throughout the entire sandwich.
- Simple yet Impressive: This recipe is very straightforward, making it easy to cook whether you’re a Blackstone beginner or a seasoned pro. Yet, the sandwich itself is quick enough for weeknight meals and impressive enough to serve at special casual gatherings.
- Customizable: Whether you’re a Philly Cheesesteak purist and opt for Cheez Whiz, or you want to switch things up and try pepper jack, this recipe is flexible. You can also add in your favorite veggies, switch up the marinade, or try a different bread to create a cheesesteak that perfectly fits your preferences.
Ingredients in Blackstone Philly Cheesesteaks
- 1 pound shaved steak: Ribeye is the preferred cut, but alternatives like top sirloin or flank steak work great as well. Try to slice it as thin as possible, or even buy it pre-shaved for that authentic cheesesteak texture.
- 2 tablespoons Worcestershire sauce: Adds depth and a hit of tanginess that enhances the beef’s natural taste.
- ½ teaspoon garlic powder: Provides a mild seasoning, which complements the steak without overpowering it.
- 1 teaspoon salt: Salt also helps bring out the natural flavors of the steak. A little bit of it goes a long way.
- ¼ teaspoon ground black pepper: Introduces a subtle heat to the marinade.
- 2 tablespoons extra virgin olive oil: Binds the marinade ingredients together, tenderizes the meat, and ensures an even coating.
- ½ medium yellow onion: When sautéed and caramelized, the onion develops a sweet and rich flavor that complements the savory steak and adds more character to the sandwich as a whole.
- ½ cup Cheez Whiz: This cheese spread is essential for achieving the classic creamy texture and indulgence of a classic Philly cheesesteak.
- 4 hoagie buns: Soft, yet sturdy, a good sandwich needs a base of solid buns. Toasting them lightly on your Blackstone adds just the right crunch that makes every bite even more satisfying.
Instructions for Making Philly Cheesesteaks on the Blackstone
1. Prepare the Marinade: In a small bowl, whisk together Worcestershire sauce, garlic powder, salt, black pepper, and olive oil.
2. Marinate the Steak: Pour the prepared marinade over the shaved steak, ensuring it’s well coated. Cover with plastic wrap and let it marinate in the refrigerator. Aim for at least 30 minutes, or longer if time allows.
3. Heat the Blackstone Griddle and Sauté the Onions: Set your Blackstone to medium-high heat. Either spray with a high-heat cooking spray or season with vegetable oil to prevent sticking. Cook the sliced onions on the griddle until they’re nicely caramelized. Once done, transfer them to a small bowl.
4. Cook the Steak: Place the marinated steak on the griddle. Be sure to flip, rotate, and chop vigorously to ensure all pieces are well-cooked and evenly browned. This should take about 5 minutes. The goal is to strike the balance between succulent, tender pieces and some with a nice char.
5. Toast the Hoagie Buns: Once the steak is cooked, remove it from the griddle. Place your hoagie buns, face down, and toast for about a minute each until lightly browned and slightly crispy.
6. Assemble the Sandwiches: Start with a layer of the cooked steak on the bun, followed by a layer of caramelized onions and a generous spread of Cheez Whiz. Repeat with another layer of steak, onions, and cheese to complete your easy cheesesteak sandwich.
Variations and Substitutions
Alternate Cheeses: If you’re not a fan of Cheez Whiz, try sliced Provolone for a milder taste, or American for a cheese that melts well and offers a bit of zing
Zestier Marinade: Add a splash of brine from a jar of pickled jalapenos or a dash of smoked paprika to the marinade for a subtle heat.
Veggie Variations: Besides onions, think about adding thinly sliced bell peppers, mushrooms, or banana peppers to the griddle for even more texture and flavor.
Sauce Options: Some cheesesteak fans prefer to enjoy their sandwiches with a helping of ketchup. You can go this direction, or switch things up with a side of horseradish, aioli, or hot sauce for some extra kick.
Switch Up the Protein: For a lighter alternative, you can swap out the beef with thinly sliced chicken breast. Marinate and cook it in the same way to achieve a batch of wonderfully flavorful chicken cheesesteaks.
Tips and Tricks for Making Blackstone Philly Cheesesteak Sandwiches
Watch the heat: If you’re new to cooking on the Blackstone, you may not yet have a feel for just how hot it gets. Start with your heat in the mid-range and slowly increase as needed. Medium heat will bring your griddle to around 350 degrees, and medium-high between 375 and 400. These are ideal for sauteeing the onions and getting a good sear on the steak. If anything seems to be cooking too quickly, you can always feel free to turn it down.
Layer the sandwiches: Much like the chopped sandwiches that have recently exploded in popularity, these Blackstone Philly cheesesteaks are amazing not just because of their ingredients, but because you get to enjoy every element of them in every single bite. Layering the sandwiches ensures that you have the perfect mix of onions and cheese alongside the delicious seasoned steak whether it’s your first or final bite.
Let the griddle melt your cheese: If you choose to use slices of cheese, melt them on top of the meat while it’s still on the Blackstone. Turn off the burner and let the residual heat finish melting the cheese, or use a basting cover to speed up the process. From there, you can scoop your ingredients right into the bun.
Don’t skimp on the bread: Traditional bread aisle sandwich rolls will work just fine, but if you want a truly restaurant-quality sandwich, you’re going to have to take a trip over the bakery section. There you will find the heftier rolls that are better suited to hold up against the moisture from the sandwich. These are typically labelled as fresh hoagies or sub rolls.
Related Recipes
Blackstone Philly Cheesesteaks
Ingredients
- 1 lb shaved steak
- 2 tbsp Worchestershire sauce
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/4 tsp ground black pepper
- 2 tbsp olive oil, extra virgin
- 1/2 cup Cheez Whiz
- 4 hoagie buns
Instructions
- In a small bowl, whisk together Worcestershire sauce, garlic powder, salt, black pepper, and olive oil.
- Pour the prepared marinade over the shaved steak, ensuring it’s well coated. Cover with plastic wrap and let it marinate in the refrigerator. Aim for at least 30 minutes, or longer if time allows.
- Set your Blackstone to medium-high heat. Either spray with a high-heat cooking spray or season with vegetable oil to prevent sticking. Cook the sliced onions on the griddle until they’re nicely caramelized. Once done, transfer them to a small bowl.
- Place the marinated steak on the griddle. Be sure to flip, rotate, and chop vigorously to ensure all pieces are well-cooked and evenly browned. This should take about 5 minutes. The goal is to strike the balance between succulent, tender pieces and some with a nice char.
- Once the steak is cooked, remove it from the griddle. Place your hoagie buns, face down, and toast for about a minute each until lightly browned and slightly crispy.
- Start with a layer of the cooked steak on the bun, followed by a layer of caramelized onions and a generous spread of Cheez Whiz. Repeat with another layer of steak, onions, and cheese to complete your easy cheesesteak sandwich.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Joe you should really try cooking Mongolian on a Blackstone it comes out absolutely fantastic.