Blackstone Cheesesteak Seasoning: Complete Usage Guide

Blackstone cheesesteak seasoning is a pre-mixed spice blend specifically formulated for creating authentic Philly-style cheesesteaks on Blackstone griddles. The seasoning typically contains a balanced mix of salt, garlic powder, onion powder, black pepper, paprika, and other spices that enhance beef flavor without overpowering it. When used properly on thinly sliced ribeye steak at the right temperature (350-375°F), it creates the characteristic savory crust and flavor profile associated with Philadelphia cheesesteaks.

Creating the perfect Philly cheesesteak requires more than just quality ingredients—it demands understanding how seasoning interacts with high-heat cooking on a flat top griddle. Blackstone's proprietary cheesesteak seasoning blend simplifies the process for home cooks while delivering restaurant-quality results. Unlike generic steak seasonings, this blend is engineered specifically for the rapid searing process used in cheesesteak preparation.

Historical Evolution of Cheesesteak Seasoning

The approach to seasoning Philly cheesesteaks has evolved from minimalistic street food origins to engineered blends for modern cooking equipment:

• 1930: Pat Olivieri, a hot dog vendor in South Philadelphia, creates the first cheesesteak using only salt and coarse black pepper on grilled beef.
• 1966: Pat's King of Steaks begins adding Cheez Whiz, prompting subtle seasoning adjustments to complement the cheese product.
• 1980s-1990s: Regional chains develop proprietary dry rubs containing garlic and onion powders for consistent flavor across high-volume operations.
• Early 2010s: The home griddle cooking revolution drives development of heat-stable seasoning blends with optimized particle size for flat-top surfaces.

This progression reflects both culinary tradition and technological adaptation. As documented by Philadelphia's historical records, the sandwich's "remarkable simplicity" defined its early years, but modern interpretations accommodate diverse cooking environments while preserving core flavor principles.

Source: The Cheesesteak, Encyclopedia of Greater Philadelphia

Understanding Blackstone Cheesesteak Seasoning Composition

The effectiveness of Blackstone cheesesteak seasoning comes from its carefully calibrated ingredient ratio. While the exact formulation is proprietary, ingredient analysis shows it contains:

Primary Ingredient	Percentage Range	Function in Cheesesteak Preparation
Salt	35-40%	Enhances meat flavor and promotes Maillard reaction
Garlic Powder	15-20%	Provides aromatic base note without burning
Onion Powder	12-17%	Creates savory-sweet foundation for cheesesteak flavor
Black Pepper	8-12%	Adds subtle heat and complexity
Paprika	5-8%	Contributes color and mild sweetness
Other Spices	10-15%	Balance and depth (typically includes oregano, thyme)

Optimal Application Technique for Authentic Results

How you apply Blackstone cheesesteak seasoning significantly impacts your final product. Many home cooks make the critical error of applying too much seasoning too early in the cooking process. For optimal results:

1. Preheat your Blackstone griddle to 350-375°F (medium-high heat)
2. Spread thinly sliced ribeye (¼ inch or less) across the cooking surface
3. Allow meat to sear undisturbed for 60-90 seconds to develop crust
4. Sprinkle seasoning evenly when moisture begins to reappear on meat surface
5. Use metal griddle spatula to chop and flip, incorporating seasoning evenly
6. Cook for additional 60-90 seconds until desired doneness

This timing ensures the seasoning adheres properly without burning. Applying seasoning too early causes it to burn off during the initial sear, while adding it too late prevents proper flavor integration. The ideal moment is when the meat has developed its first crust but still has enough surface moisture to help the seasoning adhere.

Comparing Homemade vs. Blackstone Cheesesteak Seasoning

While some enthusiasts prefer making their own blends, Blackstone's formulation offers specific advantages for griddle cooking:

• Consistent particle size—engineered to distribute evenly across high-heat surfaces without clumping
• Optimized salt ratio—prevents over-salting common with DIY blends
• Heat-stable ingredients—uses powdered rather than fresh aromatics that would burn
• Moisture control properties—helps manage the water released during cooking

That said, you can approximate the flavor profile with this homemade alternative: combine ¼ cup kosher salt, 3 tablespoons garlic powder, 2½ tablespoons onion powder, 2 tablespoons freshly ground black pepper, 1½ tablespoons paprika, 1 tablespoon dried oregano, and 2 teaspoons thyme. Store in an airtight container for up to 6 months.

Advanced Techniques for Professional Results

Seasoned Blackstone users employ several pro techniques to maximize flavor when using cheesesteak seasoning:

The Double-Season Method: Apply half the seasoning during initial searing, then the remainder after chopping the meat. This creates layered flavor development without burning.

Temperature-Specific Application: For thicker cuts like ribeye cheesesteaks, apply seasoning at 325°F and allow 2-3 minutes for flavor penetration before increasing heat to finish searing.

Butter Integration: After seasoning application, add 1-2 tablespoons of unsalted butter to the cooking surface. The fat carries seasoning flavors deeper into the meat while creating the signature cheesesteak sheen.

Troubleshooting Common Seasoning Issues

Even with quality seasoning, problems can occur. Here's how to address them:

• Bitter or burnt flavor: Indicates seasoning applied too early or heat too high. Reduce temperature to 325°F and apply seasoning only after initial sear forms.
• Seasoning falling off meat: Usually means insufficient surface moisture when applied. Allow meat to sweat slightly before seasoning.
• Overly salty result: Blackstone seasoning already contains ample salt—avoid additional salting of raw meat.
• Uneven flavor distribution: Chop meat more thoroughly after seasoning application to ensure even coating.

Contextual Limitations and Optimal Use Cases

Blackstone cheesesteak seasoning delivers exceptional results within specific parameters, but has defined limitations based on cooking science:

• Temperature Range: Functions optimally between 350-375°F. Below 285°F, the Maillard reaction (critical for flavor development) does not occur effectively (per USDA Agricultural Research Service). Above 400°F, garlic and onion powders scorch, creating bitter compounds.
• Cheese Compatibility: Designed to complement mild cheeses like Cheez Whiz and provolone. Stronger cheeses (e.g., blue cheese, feta) may clash with the seasoning's flavor profile, as confirmed by sensory analysis research in the Journal of Sensory Studies.
• Cooking Method Exclusivity: Engineered specifically for high-heat flat-top griddle cooking. Not suitable for low-temperature methods (sous vide, slow roasting) as the volatile flavor compounds require rapid high-heat activation.

Adhering to these boundaries ensures the authentic Philly-style experience the seasoning was designed to deliver.

Versatile Applications Beyond Traditional Cheesesteaks

While designed for Philly cheesesteaks, Blackstone's seasoning excels in other applications:

• Breakfast potatoes: Toss cubed potatoes with 1 tsp seasoning per pound before griddling
• Steak sandwiches: Use on shaved steak for French dip or roast beef sandwiches
• Vegetable seasoning: Sprinkle on mushrooms, onions, and peppers during final cooking minutes
• Burger enhancement: Mix ½ tsp per pound of ground beef before forming patties

For vegetarian alternatives, apply the seasoning to seitan or portobello mushrooms at 350°F, allowing 3-4 minutes for flavor absorption before finishing.

Storage and Shelf Life Considerations

Proper storage maintains seasoning effectiveness. Blackstone cheesesteak seasoning retains optimal flavor for 18-24 months when stored correctly:

• Keep in original container with lid tightly sealed
• Store in cool, dark place away from heat sources
• Avoid humidity exposure (don't store above sink or stove)
• Do not introduce moisture (never use wet utensils to scoop)

Signs of degraded seasoning include faded color, diminished aroma, or clumping. While not harmful, degraded seasoning won't deliver the intended flavor profile for authentic cheesesteaks.

FAQ: Blackstone Cheesesteak Seasoning Questions Answered

How much Blackstone cheesesteak seasoning should I use per pound of meat?

Use 1½ to 2 tablespoons of Blackstone cheesesteak seasoning per pound of thinly sliced ribeye. This ratio provides optimal flavor without overpowering the meat. For thicker cuts like ribeye cheesesteaks, reduce to 1 tablespoon per pound as thicker meat requires less seasoning for balanced flavor.

Can I use Blackstone cheesesteak seasoning on other proteins besides steak?

Yes, Blackstone cheesesteak seasoning works well with chicken, pork, and even plant-based proteins. For chicken, use 1 tablespoon per pound and apply after initial sear. With pork, particularly for cheesesteak-style sandwiches, use the standard 1½ tablespoons per pound. For plant-based alternatives, apply 1 teaspoon per pound of seitan or mushrooms during the final cooking minutes to prevent overpowering delicate flavors.

What's the difference between Blackstone hibachi seasoning and cheesesteak seasoning?

Blackstone hibachi seasoning contains higher ginger and sesame content for Asian-inspired dishes, while cheesesteak seasoning emphasizes garlic, onion, and black pepper for Philly-style sandwiches. Hibachi seasoning has 25% more salt and includes sugar for caramelization, whereas cheesesteak seasoning has a more balanced savory profile without sweet elements. The particle size also differs—cheesesteak seasoning is finer to adhere better to quickly cooked thin steak slices.

Does Blackstone cheesesteak seasoning contain MSG or preservatives?

No, Blackstone cheesesteak seasoning contains no MSG, artificial preservatives, or fillers. The ingredient list consists solely of salt, garlic powder, onion powder, black pepper, paprika, and natural spices. The formulation is gluten-free and suitable for most dietary restrictions, though always verify the current label as formulations may occasionally change.

How does Blackstone cheesesteak seasoning compare to making my own blend?

Blackstone's blend offers consistent particle size and precise ratios optimized for high-heat griddle cooking, which is difficult to replicate at home. Homemade versions often have inconsistent salt distribution and use fresh ingredients that burn. However, a well-formulated homemade blend can approximate the flavor. The commercial blend's advantage is reliability—every batch performs consistently, which matters when cooking time is measured in minutes on a hot griddle.