Set one zone of your Blackstone griddle to medium-high heat for cooking the ribeye and vegetables, and another zone to medium for frying the fritters.
Drizzle a little oil on the hot griddle and cook the shaved ribeye until browned. Season the meat with salt, pepper, and garlic powder. Push the steak to one side and sauté the diced red and green bell peppers until softened. Combine the steak and peppers together on the griddle, then transfer the mixture to a bowl and let it cool slightly.
To the bowl with the cooled filling, add chopped parsley, cheddar cheese, white American cheese, eggs, and flour. Stir until fully combined into a thick, scoopable batter. If the mixture seems too wet, add a bit more flour; if it’s too dry, mix in a splash of beaten egg.
Lightly oil a clean section of the griddle. Scoop heaping spoonfuls of the batter onto the surface and gently press into rounds. Cook each fritter for 3–4 minutes per side, or until golden brown and crispy. Move them to a tray lined with paper towels or a warm zone to keep hot.
In a small bowl, whisk together the mayonnaise, A1 steak sauce, horseradish, Worcestershire sauce, garlic powder, salt, pepper, and Cheesesteak Seasoning. Taste and adjust for tang or heat as preferred. Chill or serve immediately.
Serve 2–3 fritters per person with a generous drizzle of special sauce or serve the sauce on the side for dipping. Garnish with chopped parsley or shaved cheese if desired.
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