Filled with tender sliced ribeye, caramelized onions, and melted provolone cheese, these Blackstone cheesesteaks are an easy Blackstone griddle meal that's ready in just 25 minutes.
Blackstone cooking while we're camping usually involves tossing some smash burgers on the flat top or whipping up a simple patty melt. But, when you want to splurge on a special beef recipe that doesn't require any extra effort, this Blackstone cheesesteak recipe is the way to go. It's juicy and tender, cooked entirely on your griddle, and will satisfy even the hungriest of campers.
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Why You'll Love This Recipe
- You can make the entire meal on your Blackstone griddle (or other flat top griddle).
- It's ready in 25 minutes.
Ingredients and Substitutions
- Ribeye--This will give you the most tender, melt-in-your-mouth beef, however, it does come with a higher price tag. If you want a more budget-conscious option, make it with thinly sliced sirloin. Slice your beef as thinly as possible, or ask your butcher to do it for you.
- Buns--Use a sturdy hoagie-style roll here. Avoid buns that are overly soft as they'll soak up the juices and become soggy.
- Provolone cheese--Use sliced provolone cheese to keep it simple, or grate it from a larger block. If you're grating it, you'll need about 1 ounce (28 g) per cheesesteak.
- Oil--Any type of neutral oil will work here, like vegetable or sunflower oil. Olive oil is an ok choice, too.
How to Make Cheesesteak on a Blackstone
1. Cook the onion in oil over low heat until very soft and beginning to brown.
2. Cook the beef on the other side of the griddle over medium-high heat until browned.
3. Mix the beef and onion together and season with salt, pepper, and garlic powder.
4. Divide the meat into 4 portions and top each one with a slice of provolone. Cook until melted, toasting the buns on the other side of the griddle.
FAQs
Definitely. This recipe was designed with camping in mind, so it uses minimal ingredients, but if you want to add in sliced bell peppers and/or sliced mushrooms, feel free. Sauté them with the onions in step one.
A side salad is all you need to make this a complete meal. If you're camping, save yourself some work and choose a make-ahead salad that you can prep at home.
Tips and Troubleshooting
- If you have access to a Korean market, it's an excellent place to find pre-sliced ribeye at a reasonable price.
- For the easiest slicing, cut your beef into strips when it is still slightly frozen.
More Blackstone Beef Recipes You'll Love
Recipe
Blackstone Cheesesteaks
Ingredients
- 4 tablespoons vegetable or olive oil divided
- 1 medium onion halved and sliced
- 1 ½ pounds (680 g) thinly sliced ribeye steak cut into ¾-inch wide strips
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper
- 4 (1-ounce | 28-g) slices provolone cheese
- 4 hoagie rolls
Instructions
- Heat 2 tablespoons of the oil on one side of the griddle over low heat.
- Add the onion and cook, covered, stirring occasionally, until soft and browned, about 15 minutes. Leave the heat on low.
- Heat the remaining 2 tablespoons of oil on the other side of the griddle over medium-high heat. Add the ribeye in a single layer, and cook, stirring occasionally until no pink remains, about 3 minutes. Reduce heat to low.
- Stir the onion into the beef and season generously with salt, pepper, and the garlic powder.
- Divide the meat mixture into 4 portions on the griddle, and top each portion with 1 slice of cheese. Cover and let it melt, 1 to 2 minutes.
- While the cheese is melting, slice open the rolls and place cut side down on the other side of the griddle. Toast until lightly browned, about 30 seconds.
- Scoop the meat and cheese mixture into the buns and serve.
Notes
- Finding sliced ribeye--If you have access to a Korean market, it's an excellent place to find pre-sliced ribeye at a reasonable price.
- Slice it frozen--For the easiest slicing, cut your beef into strips when it is still slightly frozen.
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