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3-4
5 minutes
15 minutes
Preheat one zone of your Blackstone to High and another to medium-high.
Once the heat is up, add a little olive oil to the medium heat zone and one bag of frozen tater tots. Gently toss around to coat the tots with oil. Cook until golden brown, tossing occasionally to ensure all sides are evenly browned.
Dice up the red and green bell peppers and grate your provolone cheese. You can do this ahead of time or while the tots are cooking.
On the high heat zone, add some olive oil and drop your shaved ribeye. Chop the beef into smaller bites and allow it to cook until nicely seared. Season with Blackstone Steakhouse seasoning and garlic powder, tossing occasionally.
While the beef is cooking, add a little more olive oil to the high heat zone and drop down your bell peppers and onions to cook and caramelize. Toss occasionally and season with the steakhouse seasoning. At this stage, season the beef with Worcestershire sauce.
Now, let's make the special sauce. In a mixing bowl, combine 2-3 tbsp of Duke's mayo, 1 tbsp of horseradish, 1 tbsp of Worcestershire sauce, 1 tsp of Blackstone Bayou blend seasoning, and the 1-2 tbsp of vinegar from the jar of banana peppers. Stir well and set aside.
On your tots, add a light layer of shredded provolone, followed by your bell peppers and onions. Then mix in your cooked steak and veggies together and place them on your tots. Cover with the XL Blackstone dome or a large aluminum tin to allow the cheese to melt.
Once the cheese is melted, transfer to a large serving platter. Drizzle some of the special sauce over the top, along with banana peppers, a sprinkle of Blackstone Steakhouse seasoning, and chopped Italian parsley. Enjoy!
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