Blackstone Philly Cheesesteak Burritos
Blackstone Philly Cheesesteak Burritos are stuffed full of steak veggies and cheese made on the griddle, wrapped, and seared to perfection
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- cooking oil of choice
- 8 ounces mushrooms sliced
- 1 onion sliced
- 1 green pepper sliced
- kosher salt, pepper, steak seasoning blend
- 1 pound steak of choice (sirloin, flat iron, strip steak) diced into bite size pieces
- 4 to 5 cloves garlic minced
- 2 tablespoons Worcestershire sauce
- 4 large burrito size tortillas
- 8 slices provolone cheese
- Optional: mayo, horseradish sauce, banana pepper rings
Instructions
- Preheat the griddle to medium heat for a few minutes. Add some cooking oil along with the mushrooms, onions, green pepper, kosher salt, pepper, and steak seasoning. Cook 6 to 8 minutes, mixing and flipping with hibachi spatulas.
- Add the steak, garlic, Worcestershire sauce, more kosher salt, pepper, and steak seasoning. Cook 6 to 8 more minutes on the griddle, mixing together and combining with hibachi spatulas a few times. Remove from the griddle (turn griddle off for now).
- Assemble the burritos by laying each tortilla flat. Add 2 slices of cheese, optional toppings such as mayo, horseradish sauce and/or banana peppers, and the steak/ veggie mixture. Fold the sides in and tightly roll each into a burrito.
- Heat the griddle to medium low heat and add a little more cooking oil. Place the burritos seam side down on the griddle for a minute or two, flip and sear the other side for another minute or two.