Ricky’s Philly Cheesesteaks – Blackstone Products

Father's Day Sale | Save 10% on Best Sellers only at BlackstoneProducts.com

More stories

Tacos Dorados de Bistec con Papas

Tacos Dorados de Bistec con Papas

Karina Garcia · March 10, 2026

Rob’s Buffalo Chicken Tacos

Rob’s Buffalo Chicken Tacos

Rob and James · March 10, 2026

Ricky’s Philly Cheesesteaks

.

Author: Rick and James

Ingredients

2 ribeye steaks (slightly frozen for easier slicing)
1 large onion, thinly sliced
1–2 bell peppers, thinly sliced (any color)
4 sub rolls
4–8 slices provolone or another good melting cheese
Salt, to taste
Black pepper, to taste

Directions

Place the ribeye steaks in the freezer for 30–45 minutes so they firm up and are easier to slice thinly.
Thinly slice the ribeye, onion, and bell peppers.
Preheat a griddle (such as a Blackstone) to medium-high heat.
Place the fatty edges of the steak on the griddle first to render some fat for cooking and flavor.
Cook the onions and peppers in the rendered fat until softened, then push them to one side of the griddle.
Add the sliced ribeye to the hot surface and cook quickly, chopping and turning it with a spatula as it browns.
Mix the steak with the onions and peppers and season with salt and black pepper to taste.
Place the cheese slices over the meat mixture and allow them to melt.
Toast the sub rolls cut-side down on the griddle in the remaining steak fat.
Fill each roll with the cheesy steak mixture and serve hot.