This easy Philly Cheesesteak is built for the Blackstone Griddle. Tender sirloin, sweet sautéed peppers and onions, and melted provolone tucked into a toasted roll — simple ingredients, big flavor.
1poundboneless rib eye steak or skirt steak or store-bought pre-sliced rib eye
1tbspvegetable oil or other neutral oil
1/2mediumyellow onion
8thin slicesprovolone cheese
2tbspparmigiano-reggiano cheese(optional)
1tspkosher salt
1/8tspground black pepper
2pieceslong Italian sub rolls
Instructions
If you’re starting with a whole ribeye, trim it up first. Slice it crosswise with the grain into sections about 3 inches wide, place them on a plate, and slide them into the freezer for about an hour. You want the steak firm, not frozen solid. That slight chill makes it much easier to shave thin.
Once firm, grab a sharp knife and slice the steak as thin as humanly possible on a slight angle, cutting against the grain. Pile the shaved beef onto your cutting board and give it a rough chop. If you’re using pre-sliced meat, a quick coarse chop is enough. If you sliced it yourself, chop it a bit more to get that classic cheesesteak texture.
Pro Tip: Let it rest in the freezer for about 40 minutes before cutting. When it’s slightly firm, your knife will glide through and you’ll get cleaner, thinner slices.
Now heat a cast iron skillet or the griddle to medium-high heat for a few minutes until it’s properly hot. Add oil and let it just start to smoke. Spread the beef and diced onions in an even layer and leave it alone. Let it develop real browning before you touch it. After 4 to 6 minutes, start stirring and pulling the meat apart as it finishes cooking. You want everything browned, caramelized, and no pink left.
Lower the heat slightly and stir in the torn provolone, Parmesan if you’re using it, salt, and pepper. Keep stirring until the cheese melts and coats the meat completely. It should look glossy and rich.
Divide the mixture into two sections shaped roughly the length of your rolls. Lay two full slices of provolone over each mound and let them melt right on top. That blanket of cheese is the secret move.
Place the rolls cut-side down over each portion of meat. Using a wide spatula, slide underneath and flip the whole thing into the roll in one confident motion. The melted cheese that was on top now becomes the protective layer against the bread, keeping it from getting soggy.