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Crispy Blackstone Philly Cheesesteak Smash Tacos

Crispy Blackstone Philly Cheesesteak Smash Tacos - featured image
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A quick and easy recipe combining the juicy, thinly sliced ribeye steak of a Philly cheesesteak with crispy taco shells, melted provolone cheese, and caramelized onions, cooked on a Blackstone griddle for perfect sear and crunch.

Ingredients

Scale
  • 1 pound thinly sliced ribeye steak
  • 1 large yellow onion, thinly sliced
  • 6 to 8 slices provolone cheese
  • 8 to 10 small flour or corn tortillas
  • 2 tablespoons vegetable oil or avocado oil
  • Salt to taste
  • Black pepper to taste
  • Pinch of garlic powder (optional)
  • Hot sauce or sliced jalapeños (optional)
  • 1 tablespoon butter
  • Fresh parsley or chopped green onions (optional)

Instructions

  1. In a mixing bowl, toss the ribeye steak with salt, black pepper, and garlic powder. Set aside.
  2. Heat 1 tablespoon vegetable oil on the Blackstone griddle over medium heat. Add the sliced onions and cook, stirring occasionally, until golden brown and soft, about 10–12 minutes. Transfer onions to a bowl and set aside.
  3. Lightly brush both sides of the tortillas with melted butter or oil. Place them on a cooler part of the griddle to warm and start crisping, flipping occasionally. Remove when lightly golden but still pliable.
  4. Increase the griddle heat to medium-high. Add the seasoned steak in a thin, even layer. Using a metal spatula or scraper, press down firmly to smash the steak thin against the griddle surface. Let cook undisturbed for 2–3 minutes until edges crisp and brown. Flip and smash again gently for another 1–2 minutes until cooked through but still juicy.
  5. On each tortilla, layer a generous spoonful of smashed steak, some caramelized onions, and 1–2 slices of provolone cheese. Return to the griddle briefly to melt the cheese and crisp the shell further, about 1–2 minutes.
  6. Garnish with chopped parsley or green onions and drizzle with hot sauce or sliced jalapeños if desired. Serve immediately while warm and crispy.

Notes

Do not overcrowd the griddle when smashing the steak to ensure crispy edges. Use a hot griddle for best sear and caramelization. Butter or oil the tortillas before crisping to prevent dryness and brittleness. Caramelize onions low and slow for best flavor. Cheese should be added last and melted briefly to avoid overcooking the steak.

Nutrition

Keywords: Philly cheesesteak, tacos, Blackstone griddle, smash tacos, crispy tacos, ribeye steak, provolone cheese, caramelized onions

Find it online: https://lucastable.com/crispy-blackstone-philly-cheesesteak-smash-tacos-easy-recipe-for-perfect-tacos/