There are some meals that feel a little special even though they come together crazy fast. That’s exactly how I feel about Blackstone Philly Cheese Steaks. I started making these on a random weeknight, and now they’ve quietly turned into one of my favorite griddle recipes.
The first thing I noticed was how quick the whole process is. From slicing the veggies to serving the sandwiches, the entire thing can be done in about 15 minutes. The griddle heat cooks everything fast and gives the steak that nice seared flavor.
Another reason I love making these at home is the freedom. Some people want mushrooms, some skip them, some insist on Cheez Whiz, others swear by provolone. When I cook them myself, everyone can build their perfect Philly.
And honestly, nothing beats a hot sandwich piled high with chopped steak, onions, mushrooms, and melted cheese tucked into a toasted bun. It’s messy in the best possible way.
Why Cooking Philly Cheesesteaks on a Blackstone Works So Well
A flat top griddle changes everything with this sandwich. Instead of cooking meat in a crowded skillet, you get a wide hot surface where the steak can spread out and sear properly.
The onions and mushrooms caramelize beautifully while the steak cooks nearby. Then everything gets chopped and mixed together right on the griddle. That flavor blending is exactly what makes a great Philly cheesesteak.
Another bonus is speed. The high heat means the shaved steak cooks in just a few minutes, which makes this recipe perfect for busy nights or quick weekend lunches.
Ingredients Needed for the Recipe
- 2 pounds shaved steak – the thin sliced beef cooks quickly and forms the heart of the sandwich.
- 1 yellow onion, thinly sliced – adds sweetness and classic Philly flavor when cooked on the griddle.
- 8 ounces sliced mushrooms – bring earthy flavor and extra texture to the sandwich.
- 1 teaspoon seasoning salt – gives the steak a simple but bold seasoning.
- 8 mini sub rolls – these hold all the meat and toppings while getting nicely toasted.
- 8 slices provolone cheese – melts smoothly over the steak for a creamy finish.
- 8 ounces Cheez Whiz – the traditional cheesy topping many people love in a Philly.
Cheese Choices for a Classic Philly
The cheese debate is real when it comes to Philly cheesesteaks. Some people are firmly on one side and refuse to budge. I’ve learned pretty quickly that everyone has a strong opinion.
In Philadelphia, Cheez Whiz is often considered the classic option. It melts into the steak mixture and creates that creamy, cheesy coating that drips into every bite.
Provolone is the other big favorite. It melts into silky layers across the meat and gives the sandwich a richer cheese flavor without being overpowering.
I usually make half with provolone and half with Cheez Whiz. That way everyone at the table gets exactly what they want.
How to make Blackstone Philly Cheese Steak?
Step 1 – Prepare the Rolls
Start by opening the sub rolls and lightly buttering the inside of each one. The butter helps them toast beautifully on the griddle and adds just a little richness to the sandwich.
Set the prepared rolls aside while you heat the griddle and get the other ingredients cooking.
Step 2 – Cook the Onions and Mushrooms
Heat the griddle to medium high and drizzle on a bit of oil. Once the surface is hot, add the sliced onions and mushrooms in a small pile.
Cook them for about 3 to 4 minutes while stirring occasionally. They should soften and start to develop a little color. Sprinkle a small shake of seasoning salt over them, then move them to the side of the griddle.
Step 3 – Cook the Shaved Steak
Turn the heat up to high and spread the shaved steak across the griddle in a thin layer. This helps the meat sear quickly instead of steaming.
Season the steak with the seasoning salt and let it cook for about 2 to 3 minutes. Use metal spatulas to chop the meat into smaller pieces while it cooks.
Step 4 – Combine the Meat and Veggies
Once the steak is mostly cooked, reduce the heat slightly and bring the onions and mushrooms back into the pile. Use your spatulas to chop and mix everything together.
The combination of beef, onions, and mushrooms starts to smell incredible at this point. It’s the moment when the sandwich really starts coming together.
Step 5 – Toast the Rolls
Place the buttered rolls face down on the griddle while the meat finishes cooking. Let them toast for a minute or two until the inside becomes lightly golden.
This simple step adds texture and keeps the rolls from getting soggy once the meat goes in.
Step 6 – Add the Cheese
Separate the meat mixture into sandwich sized portions on the griddle. Lay slices of provolone over each pile if you’re using that option.
Cover the meat with a steamer dome for a couple of minutes so the cheese melts completely. If you’re using Cheez Whiz instead, spoon it right into the meat and mix it through.
Step 7 – Build the Sandwiches
Flip the toasted rolls onto a serving platter. Use your spatula to scoop the cheesy steak mixture onto each roll.
Serve the sandwiches immediately while everything is hot and the cheese is still melty.
Simple Variations to Try
Once you make this recipe once or twice, it’s pretty fun to experiment with different versions. The basic method stays the same, but the flavors can change quite a bit.
- Chicken Philly – swap the shaved steak for thin sliced grilled chicken.
- Extra veggies – add green bell peppers to the griddle with the onions and mushrooms.
- Teriyaki style – cook chicken with teriyaki sauce for a sweet and savory twist.
- Low carb option – skip the rolls and serve the meat in crisp lettuce wraps.
Sometimes I even mix a couple of these ideas together depending on what’s in the fridge. The griddle makes it easy to adjust things on the fly.
Tips
- Spread the shaved steak out on the griddle so it sears instead of steaming.
- Use two metal spatulas to chop the meat quickly while it cooks.
- Cook the onions and mushrooms first so they have time to soften.
- Toast the rolls lightly so they hold up under the juicy meat mixture.
- Cover the cheese with a dome so it melts evenly over the steak.
- Keep the griddle hot when cooking the meat for better browning.
- Serve immediately for the best flavor and texture.
Storing and Reheating Leftovers
If you end up with leftover steak mixture, it actually stores very well. I place it in an airtight container and keep it in the refrigerator for several days.
When I want to reheat it, I usually warm it in the microwave for a minute or two until hot again. Then I toast fresh rolls and build new sandwiches.
You can also freeze the cooked meat mixture for about a month. Just thaw it overnight in the fridge and reheat before serving.
That said, these sandwiches tend to disappear fast in my kitchen. Leftovers rarely stick around for long.
Blackstone Philly Cheese Steak Recipe
Description
Blackstone Philly Cheese Steaks are my new favorite recipe! It's just like getting one at my favorite restaurant – but I can make it myself in 15 minutes! Loaded with onions, mushrooms, and melted cheese on a toasted bun, these griddle-cooked sandwiches are quick, customizable, and absolutely delicious. Perfect for weeknight dinners, game day, or anytime you're craving a classic Philly cheesesteak made right on your Blackstone griddle.
Ingredients
Instructions
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Open sub rolls and lightly butter the inside of each roll. Set aside.
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Preheat Blackstone griddle to medium-high heat (about 190°C/375°F). Add 2 tbsp cooking oil.
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Add sliced onions and mushrooms to the hot griddle. Sauté for 3-4 minutes until softened, seasoning with a couple of shakes of Lawry's seasoning salt. Move vegetables to the side of the griddle once cooked.
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Increase heat to high. Add shaved steak in a thin, even layer across the griddle. Sprinkle with remaining seasoning salt. Fry for 2-3 minutes, using metal spatulas to chop and break up the steak as it cooks. The steak will sear and cook very quickly.
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Reduce heat to medium. Add the cooked onions and mushrooms back to the steak mixture. Chop and stir to combine everything evenly.
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Place the buttered sub rolls face-down on the griddle to toast for 1-2 minutes until golden.
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Separate the meat and vegetable mixture into 8 equal piles. For provolone: lay one slice of cheese over each pile. For Cheez Whiz: spoon about 1 oz onto each pile and mix in. Cover with a griddle steamer dome for 1-2 minutes until cheese is fully melted.
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Place toasted rolls on a serving platter. Use spatulas to transfer each meat-and-cheese portion onto a roll. Serve immediately while hot and melty!
Nutrition Facts
Servings 8
Serving Size 1 sandwich
- Amount Per Serving
- Calories 502kcal
- % Daily Value *
- Total Fat 28gg44%
- Saturated Fat 12gg60%
- Trans Fat 0.5gg
- Cholesterol 75mgmg25%
- Sodium 650mgmg28%
- Potassium 350mgmg10%
- Total Carbohydrate 31gg11%
- Dietary Fiber 2gg8%
- Sugars 4gg
- Protein 35gg70%
- Calcium 25% mg
- Iron 20% mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Cheese debate? Authentic Philly style uses Cheez Whiz, but provolone or American cheese work great too – choose your favorite!
- Add peppers: Toss in sliced green bell peppers with the onions and mushrooms for extra color and flavor.
- Low-carb option: Serve the steak mixture in lettuce wraps instead of rolls to reduce carbs.
- Make ahead: Prep onions and mushrooms ahead of time to speed up cooking on busy nights.
- Griddle tip: Keep a spray bottle of water handy to control flare-ups when cooking steak at high heat.
Frequently Asked Questions
Can I use regular steak instead of shaved steak?
Yes! If you can't find pre-shaved steak, freeze a sirloin or ribeye steak for 20-30 minutes to firm it up, then slice it as thinly as possible against the grain. The thinner the slice, the faster and more evenly it will cook on the griddle.
What's the best cheese for Philly cheesesteaks?
Traditionally in Philadelphia, Cheez Whiz is the authentic choice for its creamy, melty texture. However, provolone offers a sharper, classic flavor, and American cheese melts beautifully too. Use whichever you prefer – or offer both options for your guests!
Can I make this recipe without a Blackstone griddle?
Absolutely! You can make this recipe on a large cast-iron skillet, flat-top grill, or even a large non-stick pan over high heat. Just work in batches if needed to avoid overcrowding, which can cause the steak to steam instead of sear.
How do I store leftovers?
Store leftover meat mixture in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or microwave. For best results, reheat the meat separately from the rolls, then assemble fresh to keep the bread from getting soggy.