Preheat your Blackstone griddle. Set one zone to medium-high heat (400–425°F) for the meat and another zone to medium heat (350–375°F) for the vegetables and assembly. Lightly coat the griddle with oil.
In a small bowl, whisk together the mayonnaise, horseradish, Worcestershire sauce, lime juice, and Cheesesteak Seasoning until smooth. Set aside.
Add a little oil to the medium-heat zone. Cook the diced onion and bell pepper, seasoning lightly with salt, pepper, and a pinch of Cheesesteak Seasoning. Cook for 5–6 minutes, stirring occasionally, until softened and lightly caramelized. Move to a warming area.
Add the remaining oil to the medium-high heat zone. Spread the shaved ribeye into an even layer and let it sear undisturbed for 60–90 seconds.
Chop and toss the steak, then season with salt, pepper, and Cheesesteak Seasoning. Add the cooked vegetables back to the meat and mix well.
Divide the cheesesteak mixture into four equal portions. Top each portion with 2 slices of provolone and 2 slices of white American cheese. Allow the cheese to melt, then gently mix into the meat for a creamy cheesesteak filling.
Lay a large flour tortilla on a flat surface. Spoon one portion of the cheesesteak mixture into the center and drizzle with the prepared sauce.
Place a crispy corn tortilla on top, add a little more sauce, and sprinkle with sliced cherry peppers.
Fold the edges of the flour tortilla inward toward the center, working your way around until the filling is completely enclosed.
Place the crunch wrap seam-side down on the medium-heat zone of the griddle. Cook for 2–3 minutes, until golden brown and sealed. Flip and cook for another 2–3 minutes until crispy on both sides.
Slice in half and serve with extra sauce and cherry peppers, if desired.
