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Preheat a griddle on medium heat and apply oil to one section. Place tater crowns on the oiled section, ensuring they are in a single layer and touching the griddle surface. Cook for 3-4 minutes on one side.
Apply oil to another section of the griddle and add frozen peppers and onions. Cook for approximately 2-3 minutes.
While peppers and onions are cooking, season one side of the ribeye with the Blackstone Street Taco seasoning.
Season the cooked peppers and onions with the Blackstone Street Taco seasoning, mix well, and slide to the edge of the griddle.
Apply a little more oil to the griddle where the peppers and onions were, allowing it to warm up until you see wisps of smoke. This is crucial for searing the steaks well.
Add the seasoned ribeye to the hot griddle and cook for 1-2 minutes on each side, achieving a nice char. Flip and cook for another 1-2 minutes. Remove the steak onto a cutting board.
Arrange tater crowns in the center of the griddle (lower or turn off the griddle temp in the middle). Dice the cooked steak into bite-sized pieces and add them to the tater crowns, along with the onions, peppers, and cheese.
Mix the ingredients well and add more Blackstone Street Taco seasoning if desired.
Transfer the mixture onto a serving dish and serve immediately, accompanied by sour cream and pickled jalapenos.
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