Cheesesteak Taco Pockets Recipe
This Cheesesteak Taco Pockets recipe combines juicy shaved ribeye, sautéed peppers and onions, and layers of melted cheese inside a crispy griddle-toasted tortilla. Featured on Griddle Nation, hosts CJ Fraizer and Nate Lippy transform classic cheesesteak flavors into a fun, handheld dish that’s perfect for weeknight meals or entertaining. With bold seasoning and a creative build, this recipe delivers big flavor in every bite.
The Inspiration
This recipe is all about combining familiar comfort food elements in a new and exciting way. The rich, savory flavor of shaved ribeye is enhanced by classic cheesesteak additions like onions and green bell peppers, while layers of American and provolone cheese create that signature gooey texture. The addition of a crunchy tostada shell inside the tortilla adds an unexpected layer of texture, giving each bite a satisfying contrast between crispy and melty.
The griddle plays a key role in achieving the perfect finish. High heat allows the steak to sear quickly while keeping it tender, and toasts the tortilla to a golden, crispy exterior that holds everything together. This recipe captures the essence of Griddle Nation—bold flavors, creative techniques, and dishes designed to be shared and enjoyed.
Ingredients
- Graza Frizzle High Heat Olive Oil
- 1 lb Shaved Ribeye
- Blackstone Steakhouse Seasoning
- Blackstone Cheesesteak Seasoning
- ½ Yellow Onion, Julienned
- ½ Green Bell Pepper, Julienned
- ½ C Mayonnaise
- 2 Tbsp Lemon Juice
- 2 Tbsp Horseradish, prepared
- 3 Tbsp Worcestershire Sauce
- 6 White American Cheese Slices
- 2 Mission Flour Tortillas Burrito Size
- 2 Fried Corn Tostada Shells
- 2 Sliced of Provolone Cheese
Methods
- Preheat griddle to high heat. Allow 10-15 minutes, or until the surface darkens and light smoke appears.
- Add a bit of Graza oil, then lay down the shaved ribeye and season with steakhouse and cheesesteak seasoning. Use spatulas to chop up and combine.
- Add peppers and onions to griddle and season tossing to combine.
- In a small bowl combine mayonnaise, lemon juice, Worcestershire, and horseradish. Set aside.
- After 2-3 minutes combine the meat and vegetables on the griddle. Add American cheese and use spatulas to chop it in and mix.
- To build Taco Pockets start with a large tortilla on griddle, spread some of the sauce, add steak mixture, top with a tostada shell, then one slice of provolone. Fold into a hexagon, tucking in the sides.
- The provolone cheese will act as the glue to hold it together. Griddle on both sides to toast until golden brown, or around 2 minutes per side.
Serving Suggestions
These Cheesesteak Taco Pockets are perfect for casual dinners, game day spreads, or backyard cookouts where handheld, satisfying food is a must. Serve them hot off the griddle with classic sides like crispy fries, kettle-cooked chips, or a tangy coleslaw to balance the richness of the filling. They also pair well with pickles or a light salad for added freshness.
For entertaining, consider setting up a build-your-own station with extra toppings like sautéed mushrooms, hot peppers, or different sauces so guests can customize their pockets. The crispy exterior and gooey interior make these pockets a standout dish that’s easy to serve and even easier to enjoy, whether you’re feeding a crowd or just treating yourself to something indulgent.
Final Thoughts
This Cheesesteak Taco Pockets recipe is a bold and creative take on classic comfort food, combining the rich flavors of a traditional cheesesteak with the convenience of a handheld meal. CJ Fraizer and Nate Lippy bring their signature griddle style to life, showing how simple ingredients and high-heat cooking can deliver restaurant-quality results at home.
Whether you’re looking to impress guests or upgrade your weeknight routine, this recipe offers the perfect balance of flavor, texture, and fun. It’s a true reflection of Griddle Nation—approachable, inventive, and packed with unforgettable taste.
For more information, check out the Griddle Nation website.