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"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 hour
Cook Time30 minutes
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.