Easy Blackstone Philly Cheesesteak
This Blackstone Philly Cheesesteak Recipe is perfect for a summertime dinner or cookout! You can make these on any flat-top griddle! These can even be made with ready-to-cook shaved steaks from the store, home-cut steaks, or even ground beef! Change up the cheese from Provolone to Cheez Whiz to American cheese. Use frozen peppers and onions to cut on prep work!
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!