PHILLY CHEESE STEAK TORTILLA PIZZA ON THE BLACKSTONE GRIDDLE

Tonight we’re making Philly Cheese Steak tortilla pizza on the Blackstone Griddle. Everyone enjoys a delicious Philly Cheese Steak sandwich and now you can enjoy this classic taste in a pizza. It’s easy to make and so delicious. Thinly cut seasoned rib eye steak with caramelized onions, green and yellow bell peppers and melted provolone cheese on a flour tortilla crust topped with your favorite steak sauce.. Enjoy y’all! Shopping List: 1 lb. of rib eye beef steak 1 tbls. steak sauce of your choice Slices of provolone or Cheez-Whiz Shredded mozzarella cheese 1 green bell pepper 1 yellow bell pepper 1 yellow sweet onion 2-3 tbls. Canola, vegetable or light olive oil Sprinkle of garlic powder Sprinkle of Kosher salt and course black pepper 10 inch flour tortillas Directions: First, place the rib eye steak into the freezer for about 30 to 45 minutes to partially freeze. This will make slicing it into very thin strips easy. Slice the onions and bell peppers into long strips. Next, caramelize the onions. This will take about 45 minutes to an hour. I’m cooking mine in advance in a cast iron skillet on the stovetop so as to not waste the propane on the griddle since it takes a long time to cook them. In a cast iron or heavy bottomed skillet/pan add about 2 tbls. of oil and the onions over high heat and cover. After about 5 minutes add about 1 tbls. Kosher salt, pepper and garlic powder and stir. Reduce the heat to medium low to low, remove the cover and stir about every 5 minutes or so to promote even browning. When the onions have pretty much turned brown throughout and become kind of gooey and sticking together stir more frequently being sure to scrape along the sides and bottom. Remove from the heat to a bowl and set aside. We will warm them on the griddle later. After the steak has been in the freezer for 30-45 minutes slice into very thin slices. Preheat the griddle to medium high heat. Add 1 tablespoon of oil to the griddle and spread evenly with a metal spatula. Add the green and yellow peppers to the hot griddle and season with kosher salt, pepper and garlic powder and toss around. Add a splash of water and cover and cook until softened. Add the thinly sliced rib eye steak to the griddle and toss around to promote even cooking. This won’t take long to cook. Season the meat with salt, pepper and garlic powder. When the meat is cooked, add the caramelized onions and peppers then toss with the steak to combine. Turn the heat down to low and wait about 5 minutes for the griddle to cool a bit before adding the flour tortilla to the griddle. Spread the steak sauce over the tortilla. Add slices of provolone cheese to the top of the tortilla and cover until the cheese starts to melt. Then add the steak, pepper and onions to the top of the tortilla and top with the shredded provolone cheese, and a drizzle of extra virgin olive oil then cover until the cheese melts. Check the bottom of the crust for browning and when crispy, remove from the griddle and serve. Philly Cheese Steak on the Blackstone Griddle video: https://youtu.be/Hx8OxdoJkxc Boo’s Block Cutting Board: www.johnboos.com/ Blackstone Griddles https://www.blackstoneproducts.com/ Music: “Badass“ www.bensound.com License: Creative Commons Standard License Also follow me on: Youtube: www.Youtube.com/RICHARDINTHEKITCHEN Facebook: https://www.facebook.com/richard.peavy.71 Facebook/Richard in the Kitchen: https://www.facebook.com/groups/187855154994256/ Twitter: https://twitter.com/RITK_2017?lang=en Linkedin: https://www.linkedin.com/in/richard-peavy-a0b54835/ Instagram: https://www.instagram.com/richardpeavy3326/?hl=en