Cheesesteak Tacos on the Blackstone Griddle Recipe

Cut ribeye meat into small pieces and marinate with lime juice, salt, pepper, cumin, coriander, onion powder, garlic powder, chili powder, tajin, beef powder, and oil for at least 30 minutes, preferably 3 hours.

Prepare pico de gallo by mixing diced roma tomatoes, jalapeno, lime juice, red onion, cilantro, salt, pepper, and cumin. Let it sit for a couple of hours.

Make cheese sauce by melting white American cheese with butter and milk, adding a dash of cumin and garlic powder. Adjust consistency with more milk if needed.

Heat avocado oil on the Blackstone griddle and add onions, red peppers, and jalapenos. Cook until soft.

Add seasoning to the vegetables and roast them for flavor.

Once the vegetables are cooked, remove them from the griddle and set aside.

Increase the heat and add marinated ribeye meat to the griddle, spreading it out evenly to retain heat and avoid moisture loss.

Cook the steak until it has a nice char, then remove from the griddle.

Warm small fajita tortillas on the griddle without making them crispy, then place them in taco holders.

Assemble tacos by adding steak, vegetables, cheese sauce, pico de gallo, and sour cream as desired.

Equipment Needed

Spice Level:

Allergens