Scorching hot beef and melty cheese packed into a long, flaky roll—served ‘wit’ or ‘witout’ onions. It’s one of Philadelphia’s most iconic bites, and for good reason. Of all that Philadelphia has given to the world—Rocky, American democracy, and the Liberty Bell—the cheesesteak has endured as a symbol of the City of Brotherly Love.

The History of the Cheesesteak

The cheesesteak didn’t emerge from a grand culinary experiment but rather from a simple desire for something different. Back in 1930, Italian-American Pat Olivieri, who ran a modest hot-dog cart in South Philly, decided he wanted a change from the usual wieners. He sent his brother Harry to fetch some scraps of beef from a local butcher, then grilled them with onions and stuffed them into a hot-dog bun. A curious cabdriver, lured by the sizzling aroma, asked for one—and after his first bite, he enthusiastically declared, “Forget about those hot dogs, you should sell these.” And just like that, the cheesesteak was born—well, almost.

The missing piece? Cheese. It wasn’t until a decade later that ‘Cocky Joe’ Lorenza, manager of Pat’s King of Steaks, added provolone to the sandwich, giving birth to the iconic cheesesteak we know today.

What Makes a Cheesesteak Authentic?

The foundation of a cheesesteak stays the same—thinly sliced beef, onions, and a hoagie roll—but the finer details spark endless debate. Should the beef be chopped or sliced? Should it come ‘wit’ or ‘witout’ onions? And the biggest question of all: which cheese reigns supreme?

Provolone, the original choice, lends a slightly sharp bite. American cheese offers a creamy melt, while Cheez Whiz seeps into every nook and cranny of the roll, creating a gooey, indulgent bite. Frank Olivieri, the current owner of Pat’s King of Steaks, claims Whiz is the superior option, but ultimately, the best cheesesteak is the one you love.

Regardless of how you like it, grab some napkins and get ready to lean in—mastering the ‘South Philly lean’ is essential.—holding your sandwich forward and bending slightly so the inevitable drips of cheese and juice don’t end up on your shirt.

The Blackstone Griddle Cheesesteak Twist

While traditional cheesesteaks are cooked on a flat-top griddle, why not take it up a notch with a Blackstone griddle? This outdoor cooking powerhouse offers the perfect surface for achieving that signature sear on shaved ribeye while allowing for plenty of space to cook onions, peppers, and even bratwurst—yes, bratwurst! This unique take on the Philly classic introduces a smoky, beer-infused element that makes for an unforgettable sandwich.

Blackstone Cheesesteak Recipe

Ingredients:

• Beer Cheese Sauce:
  • 1/4 cup butter, melted
  • 1/4 cup flour
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 cup milk
  • 2/3 cup beer of choice
  • 1 cup sharp cheddar, shredded
  • 1/2 cup mozzarella cheese, shredded
  • 1/2 cup provolone cheese, shredded
• Cheesesteak:
  • Blackstone Cheesesteak Seasoning
  • Shaved beef (ideally ribeye)
  • Onions, sliced
  • Peppers, sliced
  • Sauerkraut
  • Hoagie roll
  • Bratwurst

Directions:

Beer Cheese Sauce:

1. In a medium saucepan over medium heat, melt butter and whisk in flour, garlic powder, and onion powder. Cook for one minute.
2. Slowly add the beer and milk, whisking constantly to avoid lumps. Continue cooking until the sauce thickens and becomes bubbly.
3. Reduce heat to low, add the shredded cheeses, and stir until smooth. Keep warm.

Cheesesteak:

1. Preheat your Blackstone Griddle to medium heat.
2. Slice bratwurst lengthwise and butterfly it open. Place it open-side down on the griddle and cook for about 8 minutes.
3. Add onions and peppers to the griddle with a bit of oil. Season them with Blackstone Cheesesteak Seasoning. Flip the bratwurst and check on the beer cheese sauce.
4. When the onions and peppers are about 80% cooked, spread shaved beef on the griddle. Season with more Blackstone Cheesesteak Seasoning. At this point, toast the hoagie roll and warm the sauerkraut.
5. Once everything is cooked, begin assembling the sandwich. Start with the toasted hoagie roll, lay down the bratwurst, then add the sauerkraut. Pile the beef, peppers, and onions on top.
6. Finally, ladle the beer cheese sauce over everything. Serve immediately and enjoy!

Why You Should Try This Blackstone Cheesesteak Recipe

This version of the Philly classic takes everything great about the original and gives it a hearty, slightly smoky twist. The addition of bratwurst adds a whole new level of richness, while the beer cheese sauce delivers a smooth, velvety finish. A Blackstone griddle amps up the flavor and makes outdoor cooking even more fun.

Whether you’re a cheesesteak purist or love experimenting with bold flavors, this Blackstone Cheesesteak might just earn a permanent spot on your camping menu. So fire up the griddle, perfect your ‘South Philly lean,’ and dig into a sandwich worthy of legend.

What’s Your Favorite Cheesesteak Style?

Have you ever tried making cheesesteaks on your Blackstone? Do you prefer provolone, American, or Cheez Whiz? Share your cheesesteak stories and tips in the comments—we’d love to hear from you!

YOU MAY ALSO LIKE:

Crispy Smash Burgers with Bacon Jam

Coffee Cake Crunch Dessert Pizza

Game Day Pizza Dip Recipe

Contact Us

Sunset Gallery