These Philly Cheesesteaks made on the griddle come incredibly close to the classic, with thinly sliced ribeye, your choice of cheese, and Amoroso rolls—the iconic Philly bread. Whether you’re cooking for a crowd or enjoying a solo meal, these cheesesteaks will quickly become a new favorite. With the ease of cooking them on a Blackstone griddle, you’ll get that crispy, seared steak and gooey melted cheese in every bite!
Duration:
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Servings: 3 sandwiches
Ingredients
- 24 oz thinly sliced ribeye (ask your butcher to slice at 1/8″ thick)
- 3 hoagie-style rolls (about 9″ long; Amoroso rolls are recommended)
- Diced onions (optional)
- Salt and pepper to taste
- Cheese Options (choose one per sandwich):
- 3 slices American cheese
- 3 slices provolone cheese
- Cheez Whiz (see notes)
Instructions
- Prepare the griddle:
- Heat your griddle over medium heat and add a small amount of your preferred cooking oil. Use a spatula to spread the oil around the surface.
- Cook the onions:
- Add the diced onions to the griddle and sauté until they become translucent. Season with salt and pepper. Once cooked, move the onions to the cooler zone of the griddle to keep warm while you cook the steak.
- Cook the steak:
- Add the thinly sliced ribeye steak to the griddle in an even, thin layer. Using a spatula, hold a few pieces of steak in place while using a bench scraper in the other hand to “chop” the steak into smaller bits. As you chop, pull the steak away from the spatula in a smooth motion.
- Continue cooking, stirring often, until the steak is no longer pink but don’t overcook. Season the steak with salt and pepper, or use your favorite all-purpose seasoning.
- Combine onions and steak:
- Mix the cooked onions into the steak on the griddle briefly. Then, divide the steak and onion mixture into three even portions, each about the length of your hoagie rolls.
- Add cheese:
- Place 3 slices of your chosen cheese (American, provolone, or a combination) on top of each steak pile. If you prefer Cheez Whiz, save that for later.
- Steam the rolls:
- Place the hoagie rolls upside down and open on top of the cheese-covered steak. Let them steam for 2-3 minutes, which will help the cheese melt and the rolls soften.
- Assemble the sandwich:
- Use your spatula to transfer the steak and cheese mixture into each hoagie roll. If using Cheez Whiz, place the rolls on top of the steak piles to steam. Once the rolls are ready, add the steak mixture and drizzle warm Cheez Whiz over the top.
- Serve:
- Let the cheesesteaks cool slightly before serving. This allows the flavors to meld and makes for an easier eating experience.
Notes
- Feel free to get creative with the cheese options. Traditionally, Cheez Whiz is used in Philly cheesesteaks, but you can mix and match American and provolone for a delicious twist. I recommend using two slices of American, two slices of provolone, and a drizzle of Cheez Whiz for the perfect combination.
- If using Cheez Whiz, I recommend warming it in a small saucepan with a splash of half-and-half. Stir the mixture as it melts to achieve a smooth, thinner consistency that won’t overpower the steak.
- If you prefer a more traditional approach, stick to Cheez Whiz, but I find that combining all three cheese options adds a nice complexity.
Serving Suggestions
- Serve your Philly cheesesteaks with a side of crispy fries or a simple salad for a balanced meal.
- If you like extra heat, add some sliced jalapeños or hot peppers to the sandwich.
These Philly cheesesteaks made on the griddle are a quick and flavorful way to enjoy this classic sandwich. Whether you opt for the traditional Cheez Whiz or experiment with a combination of cheeses, you’re sure to enjoy every delicious bite!
