Description
Thinly sliced ribeye steak cooked on a hot griddle with onions and melted provolone, served inside toasted hoagie rolls for a classic Blackstone Philly Cheesesteak sandwich.
Ingredients
Scale
- 2 beef ribeye steaks, thinly shaved or sliced
- 1 tablespoon vegetable oil
- Salt to taste
- Pepper to taste
- 6 hoagie rolls
- 1 medium yellow onion, thinly sliced
- 6 slices provolone cheese
Instructions
- Slice ribeye steak as thin as possible and season generously with salt and pepper.
- Preheat the Blackstone griddle to medium-high heat and drizzle vegetable oil over the surface.
- Add sliced onions and steak to the griddle and cook until the onions soften, about 5 to 7 minutes.
- Spread the steak in a single layer and sear for 1 to 2 minutes, then flip and cook the other side.
- Butter the hoagie rolls and place them on the cooler side of the griddle to toast until golden.
- Once the steak finishes cooking, mix it with the onions.
- Place provolone cheese over the chopped steak mixture and cover with a metal dome until melted.
- Transfer the meat and cheese mixture into toasted hoagie rolls and serve immediately.
Notes
- Slice the ribeye while slightly frozen for easier thin slicing.
- Cook the steak in a single layer to achieve proper browning.
- Use a metal dome when melting the cheese to help it melt quickly and evenly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 231
- Sugar: 2g
- Sodium: 336mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 45mg