I almost prefer these Blackstone Philly Cheesesteak Burritos to traditional griddle cheesesteak sandwiches. With less bread, each bite delivers more of that savory steak and veggie filling, and the tortillas sear up beautifully on a flat top grill.
If you enjoy bold flavors and a satisfying crunch, make these soon for family or friends — they disappear fast.
How to make Blackstone Philly Cheesesteak Burritos
This recipe starts with the classic Philly cheesesteak ingredients: tender steak, onions, mushrooms, and green pepper, all seasoned and finished with a touch of garlic and Worcestershire sauce. Provolone cheese and large burrito tortillas turn it into a handheld meal; an optional mayo-horseradish sauce adds a subtle kick.
Begin by slicing the vegetables and cutting the steak into bite-sized pieces. Arrange everything on a tray to carry easily to your griddle or flat top grill.
If you like a little heat, mix mayo with prepared horseradish for a quick sauce. It brightens the rich steak and cheese nicely.
Preheat the griddle to medium. Add a drizzle of cooking oil, then the sliced mushrooms, onion, and green pepper. Season with kosher salt, black pepper, and your favorite steak seasoning blend, and cook for about 6 to 8 minutes, stirring occasionally until the vegetables soften and begin to caramelize.
Add the diced steak, minced garlic, and Worcestershire sauce. Season again with a little more salt, pepper, and steak seasoning to taste. Continue cooking for another 6 to 8 minutes until the steak reaches your desired doneness and the flavors have melded.
When everything is cooked, remove the filling from the griddle and turn the heat off briefly while you assemble the burritos.
Lay a large flour tortilla flat and place two slices of provolone on it. Add a spoonful of the mayo-horseradish sauce if using, plus banana pepper rings for extra brightness. Pile on the hot steak and veggies, fold the sides in, and roll the tortilla tightly into a burrito.
Return the griddle to medium-low heat, add a little oil, and place each burrito seam-side down. Sear for one to two minutes per side until the tortilla is crisp and golden and the cheese inside has melted.
Serve immediately while hot so the filling stays juicy and the cheese stays gooey. These burritos are a hearty, crowd-pleasing option for weeknight dinners, tailgates, or any outdoor grilling session.
Why these Blackstone Philly Cheesesteak Burritos work
Using a griddle gives you excellent heat control and a consistent sear on both the vegetables and steak. The provolone melts evenly over the filling, while a quick sear crisps the tortilla without drying the inside. This method concentrates the flavors of a Philly cheesesteak into a portable, delicious package.
Recipe details
- Prep time: 10 minutes
- Cook time: 20 minutes
- Servings: 4 burritos
- Calories (approx.): 726 kcal per serving
Equipment
- Griddle or flat top grill (Blackstone recommended)
- Hibachi spatulas or wide spatula
Ingredients
- Cooking oil of choice
- 8 ounces sliced mushrooms
- 1 onion, sliced
- 1 green pepper, sliced
- Kosher salt, black pepper, and steak seasoning blend, to taste
- 1 pound steak (sirloin, flat iron, or strip), diced
- 4–5 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 4 large burrito-size tortillas
- 8 slices provolone cheese
- Optional: mayo, horseradish sauce, banana pepper rings
Instructions
- Preheat the griddle to medium heat. Add oil and cook mushrooms, onion, and green pepper with kosher salt, pepper, and steak seasoning for 6–8 minutes, stirring occasionally.
- Add the diced steak, garlic, and Worcestershire sauce. Season again if needed and cook 6–8 more minutes until the steak is done to your liking. Remove the filling from the griddle.
- Assemble each burrito: place two provolone slices on a tortilla, add optional mayo-horseradish and banana peppers, then spoon in the steak and veggies. Fold and roll tightly.
- Heat the griddle to medium-low, add a bit more oil, and place burritos seam-side down for 1–2 minutes per side until crisp and golden. Remove and serve hot.
Notes and serving suggestions
These burritos pair well with simple sides like chips, a crisp slaw, or a green salad. For extra tang, add pickled banana pepper rings inside before rolling. Leftovers reheat on the griddle to keep the tortilla crisp.
Follow me on:
TikTok, Instagram, Facebook, Pinterest
Join the Grilling and Smoking Facebook Group to share photos, tips, and variations of this Blackstone Philly Cheesesteak Burritos recipe.
