My cheesesteaks on the Blackstone have drastically improved—thanks to two simple changes:

Cooking at the right temperature
Wrapping them in foil at the end

These tips made all the difference. The recipe is first followed by a full step-by-step breakdown so you can get those juicy, cheesy, Philly-style results at home.

"Close-up of a hand holding a cheesesteak sandwich on a griddle, with melted Cheez Whiz being drizzled over thinly sliced ribeye steak and onions inside a soft hoagie roll."

Print Recipe

Cheesesteaks on a Blackstone Griddle

Prep Time1

Cook Time30

Course: sandwich

Cuisine: American

Keyword: Blackstone Griddle Breakfast, cheesesteaks, philly cheesesteak

Servings: 3

Equipment

1 Spatula
1 griddle scraper

Ingredients

1 Lb ribeye steak cut as thin as possible
½ white onion sliced thin I like to use a potato peeler
4 slices of white American or 15 oz jar of cheese whiz
2-3 hoagie rolls
Salt and pepper
Oil
Foil

Instructions

Place the steak in the freezer for 1 hour before slicing. This makes it easier to get thin slices.
Trim off any large chunks of fat from the steak and set them aside.
Heat the griddle to 300–325°F for juicy cheesesteaks. My griddle runs hot, so I preheat all four burners on low, then turn the outside two off.
Place the reserved fat on the griddle and let it start rendering. If you didn’t cut off any fat, you can use a little oil instead.
Add the onions to the rendered fat or oil. Sauté them low and slow while the griddle continues warming up—about 10 minutes.
Spread the sliced beef on the griddle and use your spatula to shred it apart as it cooks.
Once the beef is cooked through, mix in the onions, then divide the mixture into 2 or 3 piles.
Season each pile with salt and pepper.
Top each pile with two slices of cheese or a spoonful of Cheese Whiz, then place the buns on top to let them steam.
Slide your spatula under each pile and flip it into the bun.
Finish with an extra drizzle of Cheese Whiz, then wrap each sandwich in foil.
Wrapping in foil is a must—it helps steam the bread and makes it soft and pillowy.

A philly cheesesteak on a blackstone griddle with cheese oozing out

Step 1: Griddle Temperature is Everything

I run all four burners on low and shoot for around 300°F to 325°F. That’s lower than you might expect for steak.

I used to go hotter, thinking steak = sear. But my meat always ended up dry.

Then I saw a Philly shop owner on YouTube explain that he keeps his flat top low, around 300°F. The meat cooks in its own fat without drying out. It made perfect sense—and once I tried it, I was hooked.

A Ribeye steak with a knife cutting the large fatty pieces out.

Step 2: Fat Instead of Oil

I don’t use oil for cheesesteaks. Instead, I trim off two big pieces of ribeye fat and use those to grease the griddle. Push them around to coat the surface and render them down.

It adds more flavor and keeps everything from sticking.

Step 3: Start With the Onions

Put the onions down first once the beef fat starts to melt. I used super thin sliced onions, almost translucent.

🔪 Pro Tip: I use a potato peeler to slice the onions paper thin. A viewer gave me that tip—works amazing for cheesesteaks and onion burgers.

You can use diced onions too, but I think sliced mixes in better with the steak.

Step 4: Keep That Temp Steady

Check your temp after a few minutes. I noticed mine had crept up to 350°F, so I shut off the outer burners and turned the inner burners all the way to low.

I highly recommend using a two-in-one ThermoPro infrared thermometer—it lets you:

Scan surface temps
Use a probe for checking meat doneness

Step 5: Add the Steak

Move the onions to a cooler zone. Then add the steak where the heat is lower (just over the residual warmth from a recently turned-off burner). This keeps things gentle.

For this recipe, I used:

1 lb ribeye, frozen for 1 hour before slicing
Sliced as thin as I could with a sharp knife

If you have a good butcher, ask if they’ll slice it for you. I’ve also used the pre-shaved beef—it’s convenient and affordable, but tends to be leaner and dries out faster.

Look for ribeye with good marbling—it’ll give you that rich, juicy result you want.

Cheese wiz and milk in a sauce pan on a griddle.

Step 6: Get the Cheese Whiz Going

I put a small pot of Cheez Whiz on the griddle with about ¼ cup of milk to thin it slightly. That’s optional, but I like the texture better this way.

Keep it on a wire rack or indirect heat so it doesn’t burn. You can also move it to a side shelf once it's warm.

Step 7: Cook and Chop the Steak

Spread the meat out across the griddle. You don’t want it in a mound—you want every piece to touch the surface to render out fat and cook in its own juices.

Use a metal scraper or two spatulas to chop and break the meat apart. I keep chopping and flipping until I’ve got bite-sized pieces.

Then add the onions back in and mix it all together.

This part took about 14 minutes total for the steak to cook on low. Slow and steady wins here.

Step 8: Build the Sandwiches

I used soft hoagie rolls from the bakery section at my local Kroger. You don’t need authentic Philly rolls—but try to get something soft and fresh.

🥖 Tip: Jimmy John’s and Subway will sell you bread if you ask. I’ve done it!

Cut out a little of the inside bread if needed to make room for the meat.

This recipe made three hoagies from 1 lb of steak. You could stretch it to four by adding mushrooms or peppers—or just use 1.5 lbs of steak.

Person pouring hot cheese sauce over sliced steak and white cheese on a Blackstone griddle, with a hoagie roll nearby on a cooling rack.

Step 9: Season and Add Cheese

This is when I add salt and pepper—right at the end. Adding it too early draws out moisture.

Then top with:

3 slices of white American cheese (yes, 3—I went big)
Or ladle over Cheez Whiz if that’s your style

For the American cheese versions, I chopped the cheese into the meat and then topped it with the bun to steam and melt.

Step 10: Flip and Whiz

Use a spatula to flip the sandwich so the cheese side ends up inside the bun.

🧀 Don’t forget the extra drizzle of Cheez Whiz on top before serving. That’s your griddle money shot.

Close-up of hands wrapping a cheesesteak loaded with steak and melted cheese in foil, next to a griddle.

Final Step: Wrap It Up

Wrap the cheesesteaks in foil before serving. This steams the sandwich, softens the bread, and takes the whole thing to another level.

It’s a small detail that makes a huge difference.

Serve It Up

I paired mine with Andy’s Hot Fries—a gas station throwback from my high school days. You could do chips, fries, or whatever junk food hits the spot.

No matter what you serve them with, these cheesesteaks are going to be next level.

a cheese steak wrapped in foil with andy hot fries on a white plate.

Want More Recipes Like This?

This recipe is straight out of my Griddle 101 eBook—which includes 100+ beginner-friendly recipes for the Blackstone and other flat top grills.

🎯 If you're a new griddle owner or just want to level up your cookouts, grab the eBook and start cooking like a pro.

Thanks for reading—and remember, wrap your cheesesteaks!