This Blackstone Cheesesteak recipe ( Arizona Style ) combines ribeye steak, jalapeño peppers and cheese on a bolillo roll. A delicious sandwich you can make on the Blackstone griddle or a skillet. Enjoy a taste of the Southwest tonight!
I love a good Philly cheesesteak. Usually, I would not mess with the classic cheesesteak recipe -- rib-eye steak, green bell peppers and Provolone cheese on a hoagie roll.
But when Blackstone Products reached out with a request to help free the cheesesteak and develop a recipe for an Arizona cheesesteak, I was game.
By the way, this is not sponsored. The first time I made this cheesesteak, I used a plain old skillet! Any flattop grill will work here, as well.
We did end up purchasing a Blackstone griddle after reading so many rave reviews, and I highly recommend it! We love making smashburgers, bacon and pancakes on this flat-top grill!
You only need a few simple ingredients for this Blackstone cheesesteak. You can find them in grocery stores.
- Avocado oil or vegetable oil
- Ribeye steak -- thinly sliced rib-eye steak is the best meat for cheesesteaks
- Small onion-- diced or sliced onions
- Jalapeño pepper
- Sea salt
- Black pepper
- Ancho chili powder
- Sliced provolone cheese
- Nacho cheese sauce or queso
- Bolillo rolls or hoagie rolls
How to Make Cheesesteak on Blackstone Griddle
First, slice or shave the rib-eye steaks as thin as possible. It helps to freeze the steak for a little while so that it's easier to cut into thin slices. You can also look for prepared cheesesteak meat or shaved meat in your grocery store.
Dice up the jalapeño peppers and onions, and have everything else ready to go. The meat cooks very fast on the griddle. It doesn't take long in a skillet, either!
Heat the griddle on high until it smokes. Then, turn the heat down, to medium heat or medium high heat, and brush a thin layer of avocado oil over the griddle surface.
I don't recommend using olive oil, because it's not good for use over high heat.
Add the onions and peppers, and cook just until they soften up. Sprinkle a little bit of the seasoning over them, and stir often so they don't burn.
Then, move the peppers and onions to the side of the griddle, over low or no heat, while you cook the steak on the other half of the griddle.
If you are using very thin shaved ribeye steak, you can cook everything together.
Cook the steak, adding more seasoning and moving it around the surface as it cooks. You can cut the meat into smaller pieces as it cooks if you need to.
When the meat is done, mix the steak, onions and peppers together. Then, add the slices of provolone cheese, and mix everything together.
If you want sliced jalapeño peppers as a topping for your sandwiches, heat them up for a few seconds now.
You can also, heat the insides of the rolls now if you like.
How to Serve
To make the steak sandwiches, just pile the meat and cheese inside the sliced bolillo rolls.
Spoon a little of the nacho cheese or homemade queso on top of the meat mixture.
Finally, top with sliced jalapeño peppers, and you're good to go.
There are a couple different options for customizing this tasty cheesesteak sandwich.
If you want to turn this Arizona cheesesteak into a Blackstone Philly cheesesteak or more authentic Philly cheesesteak, leave off the nacho cheese and jalapeños. Instead, use green bell peppers, a jar of Cheez Whiz, and serve the meat on a hoagie bun.
For a little more kick, add habanero peppers, red pepper flakes, or your favorite hot sauce. You can also use Blackstone cheesesteak seasoning.
Feel free to add whatever types of cheeses you like best! Pepper jack cheese is a great option for an Arizona style cheesesteak, as are American cheese and Mexican blend cheese.
Ditch the bolillo rolls and cook some prepared vegetables to make this a bread-less Philly cheesesteak variation.
How to Store
Store any leftover cheesesteak in an airtight container in the refrigerator, where it'll last for 3 to 4 days.
Reheat individual portions of the steak in the microwave. Or, reheat over the stove or on the griddle.
Blackstone Cheesesteak (Arizona Style)
- 1 tablespoon avocado oil or vegetable oil
- 1 ribeye steak thinly sliced, about 1 pound
- 1 small onion about ½ cup chopped
- 1 large jalapeño pepper thinly sliced
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ¼ teaspoon ancho chili powder
- 4 slices provolone cheese
- 2 tablespoons nacho cheese sauce
- 2 bolillo rolls or hoagie rolls
- Heat griddle on high heat, then turn down to medium high or medium, and brush avocado oil over cooking surface
- Add chopped onions and jalapeño peppers, and season with some of the salt, pepper and ancho chili powder. Cook until soft, then push aside and keep warm
- Add sliced steak, season with remaining salt, pepper and chili powder, and cook until steak is done, turning frequently
- Mix meat and veggies together, then top with provolone cheese, and mix together
- Slice bolillo rolls, and place cut sides down on cooking surface to heat up
- Remove rolls from griddle, and top with meat and cheese mixture. Top with melted nacho cheese sauce and additional sliced jalapeño pepper, if desired
Nutrition information is estimated. Please do your own calculation to fit special diets.
Arizona style is my favorite Blackstone griddle Philly cheesesteak variation! Combining the main ingredients of a great Philly cheesesteak with classic southwestern flavors is a great way to switch things up without compromising your taste buds!
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