Uploaded June 2026 | Updated September 2026, 1 week ago
CJ Frazier brought in The Roses, Ari, and Blackstone Betty for a full-on cheesesteak party, and together they turned these Cheesesteak Crunch Wraps into something special. 🔥 Loaded with shaved ribeye, peppers, onions, melty provolone and American cheese, every bite delivered big flavor with a crispy crunch.
Ingredients
Cheesesteak Filling:
1½ lbs shaved ribeye
1 yellow onion, diced
1 green bell pepper, diced
8 slices provolone cheese
8 slices white American cheese
Kosher salt, to taste
Coarse black pepper, to taste
1–2 tbsp Blackstone Cheesesteak Seasoning
2 tbsp avocado oil (or canola oil)
Wrap Components:
4 large flour tortillas
4 crispy corn tortillas (tostada-style)
Sauce:
½ cup Duke’s mayonnaise
1–2 tbsp prepared horseradish, to taste
1 tsp Worcestershire sauce
1 tsp lime juice
1 tsp Blackstone Cheesesteak Seasoning
Garnish:
Sliced sweet cherry peppers
Directions
1. Preheat your griddle. Set one zone to medium-high heat for the meat and another zone to medium heat for the vegetables and assembly. Lightly coat the griddle with oil.
2. Whisk together the mayonnaise, horseradish, Worcestershire sauce, lime juice, and Cheesesteak Seasoning.
3. Add oil to the medium-heat zone. Cook the diced onion and bell pepper, seasoning with salt, pepper, and a pinch of Cheesesteak Seasoning for 5–6 minutes. Move to a warming area.
4. Add oil to the medium-high heat zone. Let the shaved ribeye sear for 60–90 seconds.
5. Chop and toss the steak, then season with salt, pepper, and Cheesesteak Seasoning. Add the cooked vegetables back to the meat and mix.
6. Divide the cheesesteak mixture into four portions. Top each portion with 2 slices of provolone and 2 slices of white American cheese. Allow the cheese to melt, then mix into the meat.
7. Lay a large flour tortilla down. Spoon one portion of the cheesesteak mixture into the center and drizzle with the sauce.
8. Place a crispy corn tortilla on top, add a little more sauce, and sprinkle with sliced cherry peppers.
9. Fold the edges of the flour tortilla inward toward the center until the filling is completely enclosed.
10. Place the crunch wrap seam-side down on the medium-heat zone of the griddle. Cook for 2–3 minutes. Flip and cook for another 2–3 minutes until crispy on both sides.
11. Slice in half and serve with sauce and cherry peppers.
#blackstone #blackstonegriddle #outdoorcooking #blackstonerecipe #crunchwrap
CJ Frazier brought in The Roses, Ari, and Blackstone Betty for a full-on cheesesteak party, and together they turned these Cheesesteak Crunch Wraps into something special. 🔥 Loaded with shaved ribeye, peppers, onions, melty provolone and American cheese, every bite delivered big flavor with a crispy crunch.
Ingredients
Cheesesteak Filling:
1½ lbs shaved ribeye
1 yellow onion, diced
1 green bell pepper, diced
8 slices provolone cheese
8 slices white American cheese
Kosher salt, to taste
Coarse black pepper, to taste
1–2 tbsp Blackstone Cheesesteak Seasoning
2 tbsp avocado oil (or canola oil)
Wrap Components:
4 large flour tortillas
4 crispy corn tortillas (tostada-style)
Sauce:
½ cup Duke’s mayonnaise
1–2 tbsp prepared horseradish, to taste
1 tsp Worcestershire sauce
1 tsp lime juice
1 tsp Blackstone Cheesesteak Seasoning
Garnish:
Sliced sweet cherry peppers
Directions
1. Preheat your griddle. Set one zone to medium-high heat for the meat and another zone to medium heat for the vegetables and assembly. Lightly coat the griddle with oil.
2. Whisk together the mayonnaise, horseradish, Worcestershire sauce, lime juice, and Cheesesteak Seasoning.
3. Add oil to the medium-heat zone. Cook the diced onion and bell pepper, seasoning with salt, pepper, and a pinch of Cheesesteak Seasoning for 5–6 minutes. Move to a warming area.
4. Add oil to the medium-high heat zone. Let the shaved ribeye sear for 60–90 seconds.
5. Chop and toss the steak, then season with salt, pepper, and Cheesesteak Seasoning. Add the cooked vegetables back to the meat and mix.
6. Divide the cheesesteak mixture into four portions. Top each portion with 2 slices of provolone and 2 slices of white American cheese. Allow the cheese to melt, then mix into the meat.
7. Lay a large flour tortilla down. Spoon one portion of the cheesesteak mixture into the center and drizzle with the sauce.
8. Place a crispy corn tortilla on top, add a little more sauce, and sprinkle with sliced cherry peppers.
9. Fold the edges of the flour tortilla inward toward the center until the filling is completely enclosed.
10. Place the crunch wrap seam-side down on the medium-heat zone of the griddle. Cook for 2–3 minutes. Flip and cook for another 2–3 minutes until crispy on both sides.
11. Slice in half and serve with sauce and cherry peppers.
#blackstone #blackstonegriddle #outdoorcooking #blackstonerecipe #crunchwrap
