Description
A classic Philadelphia cheesesteak featuring tender ribeye steak, sweet onions, vibrant bell peppers, and melty provolone cheese.
Ingredients
- 1 lb ribeye steak, thinly sliced
- 1 large onion, sliced
- 1 bell pepper, sliced
- 4 hoagie rolls
- 4 slices provolone cheese
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat your Blackstone griddle over medium-high heat.
- Drizzle the griddle with olive oil and sauté the sliced onions and bell peppers until they caramelize, about 5-7 minutes. Remove from heat and set aside.
- Add more olive oil to the same space and cook the thinly sliced ribeye steak, seasoned with salt and pepper, for about 3-5 minutes.
- Return the cooked onions and bell peppers to the griddle, mixing thoroughly with the steak.
- Lay the provolone cheese over the steak mixture and cover for about a minute to allow the cheese to melt.
- If preferred, place the hoagie rolls on the griddle until crispy.
- Spoon the cheesesteak mixture into the rolls and serve hot.
Notes
For a twist, try using Gouda or Monterey Jack cheese. Serve with crispy fries or a fresh garden salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American