This Philly Cheese Steak recipe on the Blackstone is super easy to make and it has one secret to it being so delicious. That secret is using leftover smoked prime rib off the Big Green Egg. Don’t worry though, it is almost as good if you use thinly sliced rib-eye.

This is a must try if you like those delicious Philly cheese steak subs. Let me know how you like them!

Philly Cheese Steak Ingredients

  • Leftover Smoked Prime Rib (thinly sliced rib-eye would also work)
  • 1 each – Green Bell Pepper
  • 1/2 each – Red Bell Pepper
  • 1 each – Yellow Pepper
  • White Mushrooms
  • Soft mini sub buns
  • Provolone Cheese

How to Prepare Philly Cheese Steaks

Own - Cheese Steaks on the Blackstone - Thinly Slice Leftover Prime Rib

Start out by thinly slicing your leftover smoked prime rib. If you don’t have this you can still use thinly sliced rib-eyes to achieve an almost as delicious Philly cheese steak.

Own - Cheese Steaks on the Blackstone - Dice Green and Red Pepper and Onoin

Dice all vegetables.

Own - Cheese Steaks on the Blackstone - Add White Mushrooms

Slice and add mushrooms.

How to Cook Delicious Philly Cheese Steaks

Own - Cheese Steaks on the Blackstone - Add the Veggie Mixture and Saute

Get the Blackstone griddle fired up in which I personally prefer to cook on high heat. Add the veggies and mushrooms and get them sauteed.

Own - Cheese Steaks on the Blackstone - Add the Prime Rib

Once the veggies are done, add the prime rib / rib-eye and cook.

Own - Cheese Steaks on the Blackstone - Add Extra Virgin Olive Oil for Buns

When the steak is done, mix everything together and push everything to one side of the griddle. On the other side, add a layer of extra virgin olive oil.

Own - Cheese Steaks on the Blackstone - Open the buns up and place face down to get toasted

Open the buns up and place them face down in the oil to get them toasted to your liking.

Own - Cheese Steaks on the Blackstone - Add Provolone Cheeese Slices

While the buns are getting toasted add the provolone cheese to the steak and veggie mix.

Own - Cheese Steaks on the Blackstone - Fold Cheese Steak in

Once the buns are done, flip the cheese steak combination into itself which mixes the cheese in a little better.

Own - Cheese Steaks on the Blackstone - Fill Buns and Serve

Scoop the cheese steak into the buns, plate and enjoy!

Own - Cheese Steaks on the Blackstone - Plated
Yield: 2-3

Philly Cheese Steaks on the Blackstone

Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes

This Philly Cheese Steak recipe on the Blackstone is super easy to make and it has one secret to it being so delicious. That secret is using leftover smoked prime rib off the Big Green Egg. Don't worry though, it is almost as good if you use thinly sliced rib-eye.

Ingredients

  • Leftover Smoked Prime Rib (thinly sliced rib-eye would also work)
  • 1 each - Green Bell Pepper
  • 1/2 each - Red Bell Pepper
  • 1 each - Yellow Pepper
  • White Mushrooms
  • Soft mini sub buns
  • Provolone Cheese

Instructions

  1. Either thinly slice the leftover prime rib or rib-eye and set aside.
  2. Dice the Green Pepper, Red Pepper, Yellow Onion and White Mushrooms and set aside.
  3. Fire up the Blackstone Griddle in which I usually always cook on high.
  4. Place the vegetables on the Blackstone and get them sauteed. Once complete, add the sliced prime rib / steaks and cook.
  5. When both are fully cooked mix them together and push to the side of the Blackstone.
  6. Lay provolone cheese over the top to melt.
  7. While cheese is melting, add some extra virgin olive oil to the griddle and place the buns face side down to get them a little toasted.
  8. When the buns are done, fold the cheese steak into itself and them stuff the buns and get them plated. Enjoy!

Notes

Personally, I like to smear some mayo on the top bun prior to eating in which the wife also like mustard. Enjoy!

Author

I have a bachelor's degree in construction engineering. When I’m not constructing or remodeling X-Ray Rooms, Cardiovascular Labs, and Pharmacies...I’m at home with my wife, two daughters and a dog. Outside of family, I love grilling and barbequing on my Big Green Egg and working on projects around the house.

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