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. Here is my favorite way to make smoked prime rib on the BGE.
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
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.
Dice all vegetables.
Slice and add mushrooms.
How to Cook Delicious Philly Cheese Steaks
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.
Once the veggies are done, add the prime rib / rib-eye and cook.
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.
Open the buns up and place them face down in the oil to get them toasted to your liking.
While the buns are getting toasted add the provolone cheese to the steak and veggie mix.
Once the buns are done, flip the cheese steak combination into itself which mixes the cheese in a little better.
Scoop the cheese steak into the buns, plate and enjoy!
Philly Cheese Steaks on the Blackstone
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
- Either thinly slice the leftover prime rib or rib-eye and set aside.
- Dice the Green Pepper, Red Pepper, Yellow Onion and White Mushrooms and set aside.
- Fire up the Blackstone Griddle in which I usually always cook on high.
- Place the vegetables on the Blackstone and get them sauteed. Once complete, add the sliced prime rib / steaks and cook.
- When both are fully cooked mix them together and push to the side of the Blackstone.
- Lay provolone cheese over the top to melt.
- 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.
- 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!
Ben has a bachelor’s degree in construction engineering. When not constructing or remodeling X-Ray Rooms, Cardiovascular Labs, and Pharmacies, you can find him at home with wife and two daughters. Outside of family, He loves grilling and barbequing on his Big Green Egg and Blackstone Griddle, as well as working on projects around the house.
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