Easy dinners are a must, but outdoor cooking during the summer months is amazing! Blackstone Philly Cheesesteaks are easy to make and make the best leftovers for the busy summer months. Using ready-to-cook ingredients will take out all the prep time for making dinner and still have a fantastic dinner!
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Weeknights, even in the summertime, can be hard to throw together dinner. One perk to the Blackstone griddle is that they heat up fast, and you can whip up an easy dinner the whole family loves in no time! Plus, clean-up is a breeze since you scrape and reoil. Serve dinner on paper plates to save on dishes with these sandwiches! This is one of the best sandwiches and is a favorite all over the United States.
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Which Meat Is The Best Meat To Use For Blackstone Philly Cheesesteak Sandwiches:
While there is no best meat to use, Rib-eye steaks are the most commonly used. You could also use a flank steak, but it will be leaner than ribeye. There are fantastic ready-to-cook, tender shaved ribeye options in the meat case at grocery stores and even in the freezer of shaved ribeyes. You could use rib-eye steaks and shave them into thin slices of ribeye. Ground beef could even be used in a pinch to make cheesesteak meat if you can’t find the right cut of meat.
Blackstone Philly Cheesesteak Recipe Ingredients:
- Shaved Ribeye Steak– Before cooking, you want to have your meat thawed and acclimated to room temperature. The store-bought ready-to-cook stuff helps to make this an easy weeknight dinner.
- Sliced Bell Peppers– While fresh bell peppers are excellent for this recipe, you can use frozen ones to save time. I used a bag of frozen bell peppers with white onions in it. When fresh red bell peppers and yellow bell peppers add fantastic flavor to the cheesesteak, green bell peppers won’t add the same flavor.
- Sliced Onions– White onions are the best flavor for a Philly Cheesesteak; you can buy these frozen or use fresh.
- Blackstone Cheesesteak Seasoning– This is one of the few spices I buy from Blackstone products. It’s easy to make a blend at home, but sometimes it is nice to have simple seasonings ready to go.
- Minced Garlic– The wet kind is perfect for this recipe as the juices also cook with the steak; you could use the dried minced garlic. The type of minced garlic comes down to personal preference.
- Garlic Salt– The Trader Joe’s Garlic Salt Grinder adds amazing flavor, but you could use regular sea salt instead if you are worried about too much garlic. Garlic powder would work as well.
- Pepper
- Worcestershire Sauce- This isn’t measured; I kept the bottle near the griddle and just splashed some on.
- Vegetable Oil– You could use olive oil, but for cost reasons, I find vegetable oil sufficient.
- Buns– Hoagie Rolls are the bread traditionally used to make authentic Philly Cheesesteak. You can use thick white bread like a submarine, a hero, or outdoor rolls. It comes down to personal preference and what you can find at the store.
- Butter
- Cheese- Most commonly, Provolone cheese is used on Philly Cheesesteaks. However, since I was feeding teenagers, sliced American Cheese and cheese whiz was requested on theirs.
How To Make Philly Cheesesteak On the Flat Top Grill:
If using fresh vegetables, slice up your bell peppers and onions; you can dice them if you prefer. A sharp knife will make this an easy process.
Have you shaved steak thawed, if it is frozen, you can cook it while it is frozen. However, the steak will take extra time and may not take the seasoning and thawed meat. If you need to slice steak as well at this time.
Fire up your Blackstone; if necessary, reoil your flat top so it is ready to be cooked. You will want a thin layer of oil to prevent the meat and veggies from sticking to the top of the griddle. One of my favorite parts of flat-top grills is they heat up fast and are easy to maintain.
Spread your vegetables onto your griddle top; I had mine on medium-high heat, but medium heat will work too.
Spoon in a bit of minced garlic with the veggies and allow them to cook. If using a frozen vegetable blend, throw the veggies on the grill while frozen. My frozen blend did not include green peppers.
As your veggies cook up, throw the shaved meat onto the other side or half of the griddle.
Sprinkle generously with Blackstone Cheesesteak Seasoning, Garlic Salt, and pepper; add minced garlic to the meat.
Use at least one long metal spatula to flip the meat around to help it cook evenly. When the meat is close to being cooked, combine the beef with the vegetables.
If you don’t feel it smells seasoned, you can add more seasoning now.
When the meat and vegetables are, remove them and place them on a platter.
Scrape off your griddle and carefully reoil the griddle.
On the inside of the bread, spread a little butter on the inside and then sprinkle with garlic salt.
Place the buns inside to toast the bread until a toasty brown, and you can use a dome-like stainless steel bowl to help the process. If you don’t want to toast them on a flat surface, you can also toast them in a cast iron skillet or the broiler. All are great options.
Remove the toasted bun when done.
To make them more cheese melts, flip them over and place cheese on the inside of the bun while the toasted hoagie roll is on the flat-top grill.
Serve with cheese, and enjoy!
Types Of Cheeses To Serve On Philly Cheesesteak:
- Mild Provolone
- Slices of Provolone Cheese
- Melted Cheese
- Cheez Whiz From A Can
- Tablespoons of Cheese Whiz From A Jar
- American Cheese
- Cheddar Cheese
What To Serve With Philly Cheese Steak:
- Potato Chips
- Smoked Potato Salad
- Tater Tots
- French Fries
- Onion Rings
- Bacon Ranch Pasta Salad
What To Make With Leftover Philly Cheesesteak:
Amazing Blackstone Recipes
From Fajitas to Fried Rice and Breakfast, there isn’t much you can’t cook on a Blackstone. I love to use mine to make family dinners and use my leftover smoked foods in new recipes!
How to Make Blackstone Fajitas
How To Make Blackstone Fried Rice
Check out my must-have Blackstone Griddle accessories -> HERE!
Easy Blackstone Philly Cheesesteak
Ingredients
Instructions
- If using fresh vegetables, slice up your bell peppers and onions; you can dice them as well as if you would rather.
- Have you shaved steak thawed, cut if needed.
- Fire up your Blackstone; if necessary, reoil your flat top, so it is ready to be cooked.
- Spread your vegetables out onto your griddle top; I had mine on medium-high heat, but medium heat will work too.
- Spoon in a bit of minced garlic with the veggies and allow them to cook. If using a frozen vegetable blend, throw the veggies on the grill while frozen.
- As your veggies cook up, throw the shaved meat onto the other side of the griddle.
- Sprinkle generously with Blackstone Cheesesteak Seasoning, Worcestershire Sauce, Garlic Salt, and pepper; add minced garlic to the meat.
- Use at least one long metal spatula to flip the meat around to help it cook evenly.
- When the meat is close to being cooked, combine the beef with the vegetables.
- When the meat and vegetables are, remove and place on a platter.
- Scrape off your griddle and carefully reoil the griddle.
- On the inside of the bread, spread a little butter on the inside and then sprinkle with garlic salt.
- Place the buns inside down to toast the inside of the bread until a toasty brown, you can use a dome-like stainless steel bowl to help the process.
- Remove the toasted bun when done.
- To make them more of a cheese melts, flip them over and place cheese on the inside of the bun while the toasted hoagie roll is on the flat-top grill.
- Serve with cheese, and enjoy!
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