🌮 How to Make Delicious Backyard Cheesesteak Tacos
/If you’re craving something rich, cheesy, and downright irresistible, these Ribeye Cheesesteak Tacos are exactly what you need. We’re combining tender, juicy ribeye steak with melty cheese, grilled peppers, and onions — all wrapped in a crispy, buttery tortilla.
It’s the perfect mash-up of Philly cheesesteak flavor and backyard taco vibes. Whether it’s a casual cookout or a weekend feast, these tacos are guaranteed to become your new crowd favorite.
The Story Behind the Recipe
I’ve always loved the classic cheesesteak, but one night on the Blackstone, I decided to wrap it in a tortilla instead of a hoagie roll — and man, it was a game-changer. The griddle caramelized the steak and veggies perfectly, the cheese melted into every crevice, and the crispy tortilla brought it all home.
Why You’ll Love This Recipe ❤️
🔥 Backyard Fusion Perfection: Cheesesteak flavor meets taco convenience.
🥩 Juicy Ribeye: Tender, flavorful, and perfectly seared.
🧀 Cheese Heaven: Smoked cheddar and gouda melt into gooey perfection.
🌮 Crispy Tortilla Finish: Buttery, golden-brown, and loaded with flavor.
💨 Fast & Satisfying: From prep to plate in under 40 minutes.
Ribeye Cheesesteak Tacos
🕒 Prep Time: 30 min 🔥 Cook Time: 10 min ⏳ Total Time: 40 min 🍽 Serves: 3
Ingredients
2 Bell Peppers
1 Sweet Onion
8 oz Smoked Cheddar Cheese
8 oz Smoked Gouda Cheese
3 Tbsp Unsalted Butter
Worcestershire Sauce
AP Seasoning (Salt, Pepper, Garlic mix)
Canola Oil
8–10 oz Ribeye Steak (sliced thin)
Instructions
1️⃣ Veggie Prep: Dice the bell peppers and onions into small, even pieces for a balanced sauté. These will bring color, crunch, and a burst of freshness to your tacos.
2️⃣ Cheese Shred: Shred both cheeses using your grater — this is key for that perfect melt. Smoked cheddar adds sharpness, while gouda brings that creamy richness.
3️⃣ Steak Slicing: Partially freeze your ribeye for 45 minutes before slicing — this helps you get paper-thin cuts. Slice against the grain for the most tender bite.
4️⃣ Veggie Sauté: Heat your Blackstone Griddle to medium. Add a tablespoon of butter, a drizzle of canola oil, and a splash of Worcestershire sauce. Toss in the peppers and onions and cook until they soften and caramelize.
5️⃣ Steak Grilling: Add the sliced ribeye to the griddle with another tablespoon of butter and a touch of Worcestershire sauce. Season with AP seasoning. Cook quickly over high heat until browned and juicy.
6️⃣ Clean Sweep: Scrape down your griddle to remove residue but keep that seasoned flavor base — that’s gold.
7️⃣ Tortilla Time: Melt the last tablespoon of butter on the griddle and place your tortillas down. Let them get golden and slightly crisp on one side.
8️⃣ Taco Building: Flip the tortillas, then layer cheese first, followed by peppers and onions, and finally the sizzling ribeye.
9️⃣ The Final Flip: Fold the tortilla in half and cook until the cheese melts and the outside is perfectly crispy. Slice in half for that picture-perfect cross section.
Additional Tips 💡
🥩 Use Ribeye: The marbling gives you next-level flavor.
🧈 Add A1 Sauce: A drizzle over the steak while cooking deepens the flavor.
🔪 Freeze Before Slicing: Helps you cut the steak thin for that cheesesteak texture.
🧀 Shred Fresh Cheese: Pre-shredded cheese won’t melt the same.
🔥 Don’t Overcook Tortillas: You want them golden and pliable — not brittle.
Why This Recipe Works
Cooking on a Blackstone Griddle gives you direct heat control, ensuring your veggies and steak caramelize without drying out. The ribeye’s fat renders into pure flavor, coating every bite with richness. The blend of smoked cheddar and gouda binds everything together inside a crispy, buttery tortilla.
FAQ Section
Q: Can I use a different cut of steak?
A: Absolutely — sirloin or flank steak work too, but ribeye gives the best flavor and tenderness.
Q: How do I keep the steak from turning tough?
A: Slice thin against the grain and cook hot and fast — no slow-cooking here.
Q: What toppings go best?
A: Sautéed peppers, onions, and a drizzle of spicy mayo or hot sauce take it to another level.
Q: Can I prep ahead?
A: Dice the veggies and slice the steak beforehand, but cook everything fresh for best texture.
Q: How do I store leftovers?
A: Keep the fillings separate in airtight containers for up to 3 days. Reheat steak on the griddle before serving.