Philly cheesesteak taquitos recipe with shaved beef, onions and bell pepper grilled on the Blackstone griddle. Rolled in corn tortillas cheese and fried on the griddle and served with queso.
Thinly slice frozen ribeye steak into small strips. Finely dice onions and peppers
Sear shaved steak over high heat on griddle with garlic, worcestershire sauce and salt and pepper. Cook until browned, then move to low heat zone.
Cook onions and peppers with a little oil and salt and pepper over high heat zone. Cook for about 5 minutes.
Bring steak back into high heat with onions and peppers, dice steak into smaller pieces and mix together.
Bring cheesesteak mixture back to low heat zone and top with cheese. Warm tortillas over low heat and begin to assembe taquitos.
add about 4 tbsp of oil to the front of the griddle over medium heat and let it start to pull down the griddle.
Place taquitos one by one over oil and let them cook until golden and crisp and rotate until all sides are evenly cooked. Serve with queso dip and enjoy!