Bring the classic cheesesteak home with tender Ellsworth Philly Steak Slices, perfectly seasoned peppers and onions, and melty cheese, all made on the Blackstone in under 30 minutes.

Ingredients

• 1 package Ellsworth Philly Steak Slices
• 1 package Ellsworth Pepper & Onion Blend
• 2 tbsp olive oil, divided
• Salt and black pepper, to taste
• 4 hoagie rolls
• 2 tbsp butter, softened
• 4–8 slices of provolone, American, or cheese of your choice
• Mayonnaise, for serving (optional)

Instructions

1. Heat the Blackstone. Preheat your Blackstone or flat-top griddle over medium-high heat. Add olive oil and spread it across the cooking surface.
2. Cook the steak. Add the Ellsworth Philly Steak Slices to the hot griddle. Season with salt and black pepper, then cook for 5–7 minutes, stirring occasionally, until the beef is browned and cooked through.
3. Cook the vegetables. While the steak cooks, add more olive oil to an open section of the griddle. Add the Ellsworth Pepper & Onion Blend and cook for 5–7 minutes, stirring occasionally, until tender and lightly caramelized.
4. Combine & melt the cheese. Mix the cooked peppers and onions into the steak. Divide the mixture into four equal portions on the griddle and top each with slices of cheese. Allow the cheese to melt for about 1–2 minutes.
5. Toast the rolls. Spread butter on the cut sides of each hoagie roll and place them butter-side down on the griddle. Toast until golden brown. If desired, spread a thin layer of mayonnaise on the inside of each roll after it is toasted.
6. Assemble & serve. Using a spatula, scoop each cheesy steak and pepper mixture into a toasted hoagie roll. Serve immediately and enjoy!

Tips

• Provolone delivers a classic Philly flavor, while white American cheese melts beautifully for a rich, creamy bite.
• Add sautéed mushrooms, banana peppers, or jalapeños for extra flavor.
• Pair with Ellsworth Crinkle Cut Fries, chips, or a simple side salad for an easy weeknight meal.