This cheesesteak is unapologetically indulgent, and that’s the point. These Blackstone Flamin’ Hot Cheesesteaks combine tender shaved steak, sautéed peppers and onions, a kick of jalapeño cheddar cheese sauce, and a crunchy crown of Flamin’ Hot Cheetos for texture and heat. They come together quickly on the griddle and deliver bold, satisfying flavors that are perfect for an easy weeknight treat or a weekend cookout.
We make Blackstone sandwiches frequently—classic cheesesteaks, burgers, stir-fries, and folded breakfast quesadillas are all on regular rotation. Normally we stick with the familiar steak, peppers, onions, and melted cheese, but this version adds an extra layer of heat and crunch for something fun and different. If you don’t have a griddle, these work perfectly on the stovetop in a large skillet, and the assembled sandwiches can also be finished briefly in an oven or air fryer to melt the cheese and warm the buns.
What you need for these Blackstone Flamin’ Hot Cheesesteaks
- Shaved steak (about 1 lb)
- Cheesesteak seasoning or your favorite steak seasoning
- Green bell pepper
- Onion (small)
- Jalapeño
- Cooking oil (neutral oil with a high smoke point, such as grapeseed)
- Provolone or another melty white cheese
- Jalapeño cheddar sauce or queso
- Flamin’ Hot Cheetos for garnish
- Hoagie rolls or buns
A local cheesesteak spot inspired this version—one of their signature sandwiches features Flamin’ Hot Cheetos and we wanted to recreate the idea on the Blackstone griddle. The result is one of the most flavorful cheesesteaks we’ve made: juicy steak, sweet-tasting peppers and onions, creamy spicy cheese sauce, and that irresistible crunchy topping. The assembly is simple and flexible, so feel free to adjust the heat level or swap cheeses to suit your taste.
How to make these Flamin’ Hot Cheesesteaks on the Blackstone Griddle
1. Prepare the vegetables: slice the green bell pepper, onion, and jalapeño into thin strips. Season the veggies lightly with salt, pepper, and a pinch of cheesesteak seasoning if you like. If you prefer softer, more caramelized peppers and onions, cook them a little longer before adding the steak.
2. Heat the griddle to medium. Add a thin layer of cooking oil and spread it across the surface. Start by sautéing the peppers, onions, and jalapeño until they reach your desired tenderness and begin to brown—this usually takes several minutes depending on heat and thickness of the slices.
3. Move the vegetables to one side of the griddle. Add a little more oil to a clean area and lay down the shaved steak. Season the steak generously with cheesesteak seasoning or your favorite blend. The shaved steak cooks quickly—typically just a few minutes—so keep it moving and break it into smaller pieces as it browns.
4. Combine the steak and vegetable mixture so the flavors mingle. Reduce heat slightly if needed. Taste and adjust seasoning. If you want extra saucy sandwiches, warm the jalapeño cheddar sauce on the griddle surface in a small pan or pour it directly over the hot meat and vegetables.
5. Toast the hoagie rolls or buns on the griddle until lightly golden. Pile the meat and pepper mixture into each roll, top with slices of provolone (or your preferred melting cheese), spoon on the jalapeño cheddar sauce, and finish with a generous handful of Flamin’ Hot Cheetos for crunch and heat. Let the cheese melt for a moment, then serve immediately while hot.
Serving suggestions and tips
- Serve with crispy french fries or seasoned potato wedges to complement the sandwich’s bold flavors.
- Add a pickle or quick slaw for brightness and acidity to cut through the richness.
- If you prefer less heat, substitute plain cheddar or American cheese and leave out the jalapeño in the veggies.
- To keep things tidy, crush some Cheetos lightly before topping so they coat the sandwich evenly without spilling too much.
What to serve with these Blackstone Philly Cheesesteaks
- French fries or sweet potato fries
- Cheetos Flamin’ Hot mac and cheese for a matching theme
- A simple bag of chips or a crisp side salad
Recipe overview
Prep time: about 5 minutes. Cook time: about 20 minutes. Serves: 4. Course: Lunch or main course.
Blackstone Flamin’ Hot Cheesesteaks
Ingredients
- 1 lb shaved steak
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 1 jalapeño, sliced
- Cheesesteak seasoning to taste
- Cooking oil (grapeseed or other neutral oil)
- 4 hoagie rolls or buns
- 4–8 slices provolone or other melting cheese
- Jalapeño cheddar cheese sauce or queso
- Flamin’ Hot Cheetos for topping
Equipment
- Blackstone griddle or a large skillet/pan
Method
- Slice the peppers, jalapeño, and onion. Season the vegetables and shaved steak. If you prefer softer vegetables, season and cook them separately first.
- Preheat the griddle to medium. Add a little oil and sauté the pepper and onion mixture until tender and slightly caramelized.
- Add more oil to a clean section and cook the shaved steak for a few minutes until browned. Combine it with the cooked vegetables.
- Toast the rolls on the griddle, fill them with the meat and vegetables, add provolone, spoon on jalapeño cheddar sauce, and top with Flamin’ Hot Cheetos.
- Allow the cheese to melt briefly, then remove and serve hot.
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