This cheesesteak recipe is indulgent, and we make no apologies. Cooking sandwiches on the griddle is one of our favorite quick meals, and these Blackstone Flamin’ Hot Cheesesteaks are a showstopper. They combine tender shaved steak, sautéed peppers and onions, a creamy jalapeño cheddar sauce, provolone, and a crunchy crown of Flamin’ Hot Cheetos for an extra kick.
Blackstone cheesesteaks are a regular in our recipe rotation alongside burgers, stir-fries, and quesadillas. Usually we stick with the classic steak, cheese, peppers, and onions, but this version turns things up a notch. They’re not the healthiest dinner you’ll eat, but they’re fun, flavorful, and perfect when you want something different.
What you need for these Blackstone Flamin’ Hot Cheesesteaks
- Shaved steak
- Cheesesteak seasoning (or your favorite blend)
- Green bell pepper
- Onion (small)
- Jalapeño
- Cooking oil (grapeseed or neutral oil)
- Provolone cheese (slices)
- Jalapeño cheddar cheese sauce (or queso)
- Flamin’ Hot Cheetos for topping
We were inspired by a local sandwich called the “Southpaw,” topped with Flamin’ Hot Cheetos, and wanted to recreate that bold flavor on the Blackstone. The result is one of the best cheesesteaks we’ve made—full of texture, heat, and melty cheese. If you don’t own a griddle, you can still prepare this recipe in a heavy skillet or even adapt components for an air fryer.
How to make these Flamin’ Hot Cheesesteaks on the Blackstone Griddle
Begin by slicing the bell pepper, jalapeño, and onion into thin strips. Season the shaved steak and the vegetables with your chosen seasoning—either together or separately. If you prefer your peppers and onions softer, give them a head start on the griddle before cooking the steak.
When you’re ready to cook, heat the Blackstone to medium. Add a light drizzle of oil and place the peppers and onions on the griddle. Sauté until they reach your preferred tenderness. Move them to one side or a separate skillet if you like.
Add a bit more oil to a clean section of the griddle and quickly sear the shaved steak—this only takes a few minutes. Once browned, combine the steak with the cooked peppers and onions and toss together on the griddle so the flavors meld.
Toast your hoagie rolls or buns directly on the griddle for a minute or two, then fill them with the meat and vegetable mixture. Add provolone slices and spoon on the jalapeño cheddar sauce. Finish by piling on the Flamin’ Hot Cheetos for a spicy, crunchy contrast. Allow the cheese to melt slightly, then remove and serve immediately while hot.
What to serve with these Blackstone Philly Cheesesteaks
- French fries
- Flamin’ Hot mac and cheese
- Chips
Like this Blackstone recipe? Check out:
Blackstone Steak Stir Fry
Blackstone McGriddles
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Blackstone Flamin’ Hot Cheesesteaks
5
20
Equipment
Method
Ingredients
- 1 lb shaved steak
- 1 green bell pepper
- 1 small onion
- 1 jalapeño
- Cheesesteak seasoning
- Cooking oil (grapeseed or neutral)
- 4 hoagie rolls or buns
- 4–8 slices provolone, to taste
- Jalapeño cheddar cheese sauce or queso
- Flamin’ Hot Cheetos
Equipment
- Blackstone griddle or heavy skillet
Method
- Slice the bell pepper, jalapeño, and onion into thin strips. Season the shaved steak and vegetables with your chosen seasoning. If you prefer softer peppers and onions, season and cook them separately first.
- Heat the Blackstone to medium and add a light drizzle of oil. Sauté the peppers and onions until tender to your liking.
- Add oil to another section of the griddle and cook the shaved steak until browned, a few minutes. Combine the steak with the pepper and onion mixture.
- Toast the rolls briefly on the griddle, then fill with the meat mixture. Top with provolone, spoon on jalapeño cheddar sauce, and add a generous handful of Flamin’ Hot Cheetos.
- Allow the cheese to melt slightly, remove from the griddle, and serve hot.
