The Perfect Blackstone Philly Cheesesteaks Recipe

Experience the ultimate satisfaction of a perfectly crafted Blackstone Philly Cheesesteak. This recipe guarantees a mouthwatering blend of savory steak, caramelized onions, and gooey cheese all enveloped in a crispy, toasted hoagie bun. Whether you’re a seasoned griddle master or a newbie, this step-by-step guide ensures that you’ll achieve a delicious, restaurant-quality cheesesteak every time.

History of the Philly Cheesesteak

The Philly Cheesesteak has its origins in Philadelphia, Pennsylvania, where it was invented in the 1930s by Pat and Harry Olivieri. Originally just a simple combination of thinly sliced steak and onions on a hoagie roll, the addition of cheese became popular later on. Today, the cheesesteak is a beloved classic known for its rich, savory flavors and is enjoyed by people all over the world.

Ingredients

  • 1 pound shaved steak: Ribeye is the preferred cut, but top sirloin or flank steak can also be used.
  • 2 tablespoons Worcestershire sauce: Adds depth and tanginess.
  • ½ teaspoon garlic powder: Enhances the steak without overpowering it.
  • 1 teaspoon salt: Brings out the natural flavors of the steak.
  • ¼ teaspoon ground black pepper: Introduces a subtle heat.
  • 2 tablespoons extra virgin olive oil: Binds the marinade and tenderizes the meat.
  • ½ medium yellow onion: Caramelizes beautifully to complement the steak.
  • ½ cup Cheez Whiz: Essential for a classic creamy texture.
  • 4 hoagie buns: Sturdy enough to hold the fillings and toast beautifully on the griddle.

Instructions

1. Prepare the Marinade

In a small bowl, whisk together the Worcestershire sauce, garlic powder, salt, black pepper, and olive oil. This marinade will infuse the steak with incredible flavor and tenderize it, ensuring every bite is deliciously seasoned.

2. Marinate the Steak

Pour the prepared marinade over the shaved steak, ensuring it’s well coated. Cover with plastic wrap and let it marinate in the refrigerator for at least 30 minutes. The longer it marinates, the more flavorful the steak will become.

3. Heat the Blackstone Griddle and Sauté the Onions

Set your Blackstone griddle to medium-high heat. Either spray with a high-heat cooking spray or season with vegetable oil to prevent sticking. Cook the sliced onions on the griddle until they’re nicely caramelized, which should take about 5-7 minutes. Once done, transfer them to a small bowl.

4. Cook the Steak

Place the marinated steak on the griddle. Flip, rotate, and chop the steak vigorously to ensure all pieces are well-cooked and evenly browned. This should take about 5 minutes. Aim for a mix of succulent, tender pieces and some with a nice char for added texture.

5. Toast the Hoagie Buns

Once the steak is cooked, remove it from the griddle. Place your hoagie buns, face down, on the griddle and toast for about a minute each until they are lightly browned and slightly crispy. This step is crucial for adding a delightful crunch to your sandwiches.

6. Assemble the Sandwiches

Start with a layer of the cooked steak on the bun, followed by a layer of caramelized onions and a generous spread of Cheez Whiz. Repeat with another layer of steak, onions, and cheese to complete your sandwich. The layering ensures that every bite is packed with a perfect blend of flavors and textures.

Variations and Substitutions

Alternate Cheeses

If Cheez Whiz isn’t to your liking, you can substitute it with sliced Provolone for a milder taste, or American cheese for a slightly tangier flavor that melts beautifully.

Zestier Marinade

For an extra kick, add a splash of brine from a jar of pickled jalapenos or a dash of smoked paprika to the marinade. This will introduce a subtle heat and a smoky depth to the steak.

Veggie Variations

Consider adding thinly sliced bell peppers, mushrooms, or banana peppers to the griddle alongside the onions. These vegetables add extra texture and flavor, making your cheesesteak even more delightful.

Sauce Options

Some cheesesteak enthusiasts enjoy their sandwiches with a helping of ketchup. Alternatively, try a side of horseradish, aioli, or hot sauce for an added kick.

Switch Up the Protein

For a lighter alternative, swap out the beef with thinly sliced chicken breast. Marinate and cook it the same way to achieve wonderfully flavorful chicken cheesesteaks.

Tips and Tricks

Watch the Heat

If you’re new to using a Blackstone griddle, start with medium heat and adjust as needed. Medium heat brings your griddle to around 350 degrees, while medium-high ranges from 375 to 400 degrees. These temperatures are ideal for sautéing onions and searing steak. If anything seems to be cooking too quickly, reduce the heat accordingly.

Layer the Sandwiches

To ensure every bite of your cheesesteak is packed with flavor, layer the ingredients meticulously. This method guarantees a perfect mix of steak, onions, and cheese from the first to the last bite.

Let the Griddle Melt Your Cheese

If using sliced cheese instead of Cheez Whiz, melt it directly on the meat while it’s still on the griddle. Turn off the burner and let the residual heat finish melting the cheese, or use a basting cover to speed up the process. Then, scoop your cheesy steak mixture straight into the bun.

Don’t Skimp on the Bread

Opt for fresh hoagie or sub rolls from the bakery section rather than standard sandwich rolls. The sturdier rolls hold up better against the moist fillings and contribute to a more satisfying sandwich.

Conclusion

With this comprehensive guide, making Blackstone Philly Cheesesteaks becomes a delightful culinary adventure. Each step is designed to help you achieve a sandwich that is bursting with flavor, perfectly textured, and irresistibly delicious. Enjoy the process and savor every bite of this classic, crowd-pleasing meal.