Start by placing the sliced ribeye in a large bowl and seasoning it with Worcestershire sauce, 1 tablespoon of the Blackstone Salt, Pepper & Garlic seasoning, and 2 tablespoons of onion powder. In a separate bowl, mix together the green and red bell peppers, sliced onion, and jalapeño. Season the vegetables with 1 tablespoon of onion powder and 1 tablespoon of the same Blackstone seasoning.
Preheat your Blackstone griddle to medium-high heat and add a thin layer of cooking oil. Cook the seasoned ribeye on one side of the griddle and the seasoned vegetables on the other side. Use a lid or dome to cover the vegetables to help soften them as they cook.
Once the meat is fully cooked and the vegetables have softened, combine everything together on the griddle. Spread the mixture out and lay the cheese slices evenly across the top. Allow the cheese to melt over the hot mixture.
While the cheese is melting, place the hoagie rolls or bolillo bread on the griddle, cut side down, and toast them lightly until warm and golden.
When the cheese is fully melted, use a spatula to scoop generous portions of the cheesy meat and vegetable mixture into the toasted bread. Serve immediately and enjoy your hot, flavorful Philly Cheesesteak straight from the griddle.
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