Philly cheesesteak sandwiches

Yields: 4 sandwiches
Prep time: 15 minutes
Cook time: 15-20 minutes
Ingredients:
For the Meat:
1.5 – 2 lbs thinly sliced beef (Ribeye is traditional, but sirloin, flank steak, or even thinly sliced deli roast beef can work. Ask your butcher to “shave” it for cheesesteaks or partially freeze it at home and slice it very thin against the grain.)
1 tbsp cooking oil (vegetable, canola, or avocado)
Salt and black pepper to taste
For the Onions & Peppers (Optional but recommended):
1 large yellow onion, thinly sliced
1 green bell pepper, thinly sliced (optional, but a common addition)
1 tbsp cooking oil
Salt and pepper
For the Cheese:
8-12 slices of Provolone cheese (mild or sharp) OR 1 can Cheez Whiz (authentic, but optional!) OR American cheese slices
For the Buns:
4 high-quality hoagie rolls or Amoroso rolls (if you can find them!)
Optional:
Mushrooms, sliced
A splash of beef broth or water (for steaming the cheese)
Equipment:
Blackstone Griddle
2 spatulas (one rigid for chopping, one softer for flipping/scooping)
Squeeze bottle for oil
Instructions:
Prepare Your Ingredients:
Beef: If slicing your own, partially freeze the beef for about 30-45 minutes. This makes it much easier to slice super thin against the grain. Cut into bite-sized pieces or very thin strips.
Veggies: Thinly slice the onion and bell pepper (if using).
Rolls: Slice the hoagie rolls lengthwise, but don’t cut all the way through, creating a “hinge.”
Preheat the Griddle:
Turn on all burners to medium-high heat. Let the griddle heat up for about 5-10 minutes until it’s very hot.
Cook Onions & Peppers (if using):
Add 1 tbsp of cooking oil to one section of the griddle.
Add the sliced onions and bell peppers. Season with a pinch of salt and pepper.
Cook, stirring occasionally with a spatula, until they are softened and caramelized to your liking (5-8 minutes).
Once done, push them off to a cooler zone of the griddle or into a griddle warming tray to keep warm while you cook the meat.
Sear and Chop the Beef:
Add another tablespoon of cooking oil to the hot, clean section of the griddle.
Spread the thinly sliced beef in a single layer over the hot griddle. Season generously with salt and pepper.
Let it sear undisturbed for 1-2 minutes to get a nice brown crust.
Using your rigid spatula, begin to chop and separate the beef into smaller, bite-sized pieces as it cooks. Mix it with any rendered fat.
Continue to cook and chop until the beef is fully cooked through and has some nice browned bits (usually 3-5 minutes total).
Combine and Add Cheese:
Once the beef is cooked, mix in the caramelized onions and peppers (if using) with the beef directly on the griddle.
Divide the meat and veggie mixture into 4 equal piles on the griddle.
Place 2-3 slices of Provolone (or American cheese, or a generous dollop of Cheez Whiz) over each pile of meat.
To melt the cheese quickly: Add a small splash of water or beef broth around the base of each pile (not directly on top of the cheese). Immediately cover each pile with a griddle dome or an inverted metal bowl to steam the cheese for 30-60 seconds until perfectly melted and gooey.
Toast the Rolls:
While the cheese is melting, lightly butter the inside of your hoagie rolls (optional, but adds flavor and crispness).
Place the open-faced rolls, cut-side down, on an empty, slightly cooler section of the griddle. Toast for 1-2 minutes until lightly golden and warmed through. Be careful not to burn them.
Assemble and Serve:
Once the cheese is melted, use your softer spatula to scoop an entire cheesy meat and veggie pile directly into each toasted hoagie roll.
Serve immediately!
Tips for Success:
Thin Meat is Key: This is the most important part for an authentic cheesesteak texture.
Don’t Overcrowd: Cook the beef in batches if necessary to avoid steaming it. You want a good sear.
Hot Griddle: A very hot griddle is essential for getting that great sear and quickly cooking the meat.
Cheese Choice: Provolone is the most common “sandwich cheese” choice, but Cheez Whiz is historically authentic to some spots in Philly. American cheese is also popular for its melt.
Amoroso Rolls: If you can find them, these are the traditional rolls used in Philly and make a huge difference! Otherwise, a good quality Italian-style hoagie roll will do.
Enjoy your incredible homemade Philly Cheesesteaks!