Blackstone Philly Cheesesteak Recipe
This Blackstone Philly cheesesteak recipe is an easy camping meal made with ribeye steak, peppers, onions, and melty provolone, all wrapped in a soft hoagie roll.
There’s something about sizzling steak on a hot griddle that draws everyone in, usually starting with “that smells amazing” and ending with someone asking if there’s enough for seconds. This is comfort food done the Campfire Foodie way — simple ingredients, big flavor, and a little foil magic at the end.
We love making cheesesteaks when we’re camping because everything cooks on one surface and comes together fast. Thinly sliced ribeye, peppers, and onions get sautéed until tender, then piled into hoagie rolls and topped with provolone cheese.
Wrapping them in foil and letting them warm on low heat melts the cheese perfectly and softens the bread, giving you that classic Philly-style bite without any fuss.
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Why You’ll Love This Recipe
This recipe is perfect for camp cooking, backyard griddling, or feeding a hungry crew with minimal cleanup. It’s hearty, filling, and easy to customize depending on what you have on hand.
The foil-wrapped finish means you can prep multiple sandwiches at once and keep them warm, which is especially handy when teens suddenly appear asking if dinner is ready. It’s simple, satisfying food that always disappears fast.
Ingredients
- 1/2 large white onion – sliced thinly for classic cheesesteak flavor.
- 2 green bell peppers – diced for sweetness and texture.
- 1 lb steak strips (ribeye) – well-marbled for tenderness and flavor.
- 6 hoagie rolls – sturdy enough to hold all the fillings, don’t slice al the way through!
- 12 slices provolone cheese – two per sandwich for extra meltiness.
- 1/4 cup butter – for cooking, olive oil would work too.
- 1 tsp steak spice – adds the perfect amount of seasoning.
Tip: use aluminum foil to wrap the rolls and melt the cheese.
Instructions
1. Preheat the griddle to medium-high heat and coat the surface with butter or oil.
2. Add the sliced onion and diced peppers to the griddle and sauté until softened. Cover with a lid if possible to help steam the vegetables and speed up cooking.
3. Add the steak strips to the griddle, season with steak spice, and cook until the steak reaches your desired doneness, about 5–10 minutes. Do not overcook!
4. Mix the steak and vegetables together so everything is evenly combined.
5. Cut the hoagie rolls open halfway so the top and bottom stay attached. Open them and place on the grill to brown the insides – this is an optional step but adds a crispy flavor to the rolls that we love.
6. Fill each roll with the steak and vegetable mixture and top with two slices of provolone cheese.
7. Wrap each sandwich tightly in foil and place them on low heat on the griddle. Let them sit until the cheese is melted and the rolls are soft. Unwrap carefully and serve hot.
Tips and Tricks
- Ribeye works best because the marbling keeps the steak tender and juicy.
- Slice the steak thin so it cooks quickly and evenly on the griddle.
- Covering the vegetables while cooking helps soften them without burning.
- Don’t skip the foil wrap — it’s the secret to perfectly melted cheese and soft rolls.
- Keep wrapped cheesesteaks on low heat to stay warm until everyone is ready to eat.
Frequently Asked Questions
Can I prep Philly cheesesteaks ahead of time?
Yes. You can slice the steak and vegetables ahead of time and store them in a cooler or fridge. Cook everything fresh when you’re ready to eat for the best flavor and texture.
Do I need a Blackstone griddle for this recipe?
No. While a Blackstone works great, a large skillet or flat-top grill will also work if you’re cooking at home.
Can I customize the fillings?
Absolutely. Mushrooms are a popular addition, and you can swap provolone for mozzarella or American cheese if that’s what you have on hand.
These Blackstone Philly cheesesteaks are the kind of meal that feels both indulgent and easy, which is exactly what we want when cooking outdoors.
Simple ingredients, melty cheese, and a griddle full of flavor make this a recipe we come back to again and again at camp.
Blackstone Philly Cheesesteak Recipe
Ingredients
- 1/2 large white onion sliced thinly
- 2 green bell peppers sliced
- 1 lb steak strips ribeye
- 6 hoagie rolls
- 12 slices provolone cheese
- 1/4 cup butter
- 1 tsp steak spice
Instructions
- Preheat the griddle to medium-high heat and coat the surface with butter or oil.
- Add the sliced onion and diced peppers to the griddle and sauté until softened. Cover with a lid if possible to help steam the vegetables and speed up cooking.
- Add the steak strips to the griddle, season with steak spice, and cook until the steak reaches your desired doneness, about 5–10 minutes.
- Mix the steak and vegetables together so everything is evenly combined.
- Cut the hoagie rolls open halfway so the top and bottom stay attached.
- Fill each roll with the steak and vegetable mixture and top with two slices of provolone cheese.
- Wrap each sandwich tightly in foil and place them on low heat on the griddle. Let them sit until the cheese is melted and the rolls are soft. Unwrap carefully and serve hot.