Blackstone Philly Cheesesteaks

Step 1

Add a small amount of your favorite cooking oil to the heated griddle surface and spread it around with your spatula. Add the diced onions to the oiled griddle and sauté until translucent. Season onions with salt and pepper, and move them to the cooler zone on your griddle to keep warm while the steak cooks.

Step 2

Add the thinly sliced ribeye steak to the griddle in a thin even layer. Using your spatula with one hand, hold a few pieces of steak in place as you use the bench scraper in the other hand to "chop" the steak slices. As you're chopping the meat, you will use the scraper to kind of pull the steak away from the spatula in one fluid motion. *If you're making cheesesteaks in a stovetop skillet, I recommend cutting the sliced ribeye into bite-sized pieces before adding it to the skillet.

Step 3

When the steak is all chopped, continue to cook on the griddle stirring often, just until all of the pink is gone from the meat. Do not overcook.

Step 4

Season the steak with salt and pepper or your favorite all purpose seasoning. Add some of the diced onions. Mix together briefly.

Step 5

Portion the steak into 3 even piles on the griddle that are each about the same length of your hoagie rolls. Place cheese slices on top of each meat pile. (Recommend 3 slices of cheese per sandwich - If using Cheez Whiz, you will add that later).

Step 6

Immediately after adding the sliced cheese, place the hoagie rolls upside down and opened on top of the meat and cheese. Allow the rolls to steam and the cheese to melt for about 2-3 minutes. Then, use your spatula and transfer the cheesesteak to the rolls. *Alternately - If using Cheez Whiz, place the rolls on top of the steak piles for about 2 minutes for the rolls to steam. Then, add the steak to the rolls and top with warm melted Cheez Whiz.

Step 7

Allow cheesesteaks to cool for a few minutes before serving.