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Flavorful Blackstone Philly Cheesesteak Recipe with Provolone and Peppers Made Easy

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A quick and easy Philly cheesesteak recipe cooked on a Blackstone griddle featuring thinly sliced ribeye, sautéed bell peppers and onions, and melty provolone cheese. Perfect for a flavorful, juicy sandwich that comes together in about 20 minutes.

Ingredients

Scale
  • 1 pound thinly sliced ribeye steak
  • 1 cup sliced bell peppers (green, red, and yellow)
  • 1 medium yellow onion, thinly sliced
  • 6 slices provolone cheese
  • 4 hoagie rolls or sub buns
  • 2 tablespoons olive oil or vegetable oil
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon garlic powder
  • 1 tablespoon Worcestershire sauce (optional)
  • 1 tablespoon butter

Instructions

  1. Slice ribeye steak super thin, about 1/8 inch thick. Freeze steak for 15-20 minutes beforehand if easier to slice.
  2. Slice bell peppers and onion into thin strips of roughly equal size.
  3. Preheat Blackstone griddle over medium-high heat until hot. Drizzle 1 tablespoon olive oil evenly on surface.
  4. Add sliced peppers and onions to griddle. Season lightly with salt and black pepper. Stir frequently and cook 5-7 minutes until softened but still slightly crisp. Remove to side and keep warm.
  5. Add remaining oil to griddle. Spread ribeye slices in an even layer. Season with garlic powder, salt, pepper, and Worcestershire sauce. Let sear undisturbed 1-2 minutes to form crust, then chop and flip with spatula. Cook about 5 minutes to medium doneness.
  6. Return cooked peppers and onions to griddle next to beef. Mix together and heat through for 2 minutes.
  7. Layer provolone slices over beef and veggies. Cover loosely with lid or metal bowl for 1-2 minutes to melt cheese.
  8. Spread butter on inside of hoagie rolls. Place cut side down on griddle and toast 2 minutes until golden and crispy.
  9. Scoop cheesy beef and pepper mixture into toasted rolls. Serve immediately while warm and melty.

Notes

If you don’t have a Blackstone griddle, use a large cast iron skillet or heavy-bottomed frying pan, cooking in batches to avoid overcrowding. Freeze steak slightly before slicing for easier thin cuts. Cover cheese with a lid or bowl to melt perfectly. Toast buns with butter on griddle for best texture. For gluten-free, use gluten-free buns or lettuce wraps; for dairy-free, use vegan cheese or omit cheese.

Nutrition

Keywords: Philly cheesesteak, Blackstone griddle, provolone, ribeye, bell peppers, easy sandwich, quick dinner, comfort food

Find it online: https://lyrafeast.com/flavorful-blackstone-philly-cheesesteak-recipe-with-provolone-and-peppers-made-easy/