Description
Steak Cheese Quesadillas on Blackstone combine juicy, tender steak with gooey melted cheese wrapped in crispy flour tortillas, cooked to perfection on a Blackstone griddle. This outdoor recipe is quick, flavorful, and perfect for gatherings or a satisfying meal with bold, simple ingredients.
Ingredients
Steak
- Ribeye, sirloin, or flank steak, thinly sliced
Cheese
- Shredded cheddar cheese
- Shredded Monterey Jack cheese
Tortillas
- Flour tortillas
Vegetables
- Bell peppers, thinly sliced
- Onions, thinly sliced
Other Ingredients
- Olive oil, for searing and toasting
- Garlic powder, to taste
- Paprika, to taste
- Salt, to taste
- Black pepper, to taste
- Fresh cilantro, chopped for garnish
Instructions
- Prep Your Ingredients: Slice the steak thinly against the grain for tenderness. Chop bell peppers and onions into thin strips for even cooking. Measure out shredded cheddar and Monterey Jack cheeses. Have your flour tortillas ready for assembly.
- Season and Sear the Steak: Heat your Blackstone griddle over medium-high heat and drizzle with olive oil. Season the steak slices generously with salt, pepper, garlic powder, and paprika. Sear the steak for 2–3 minutes per side until browned but still juicy.
- Cook the Vegetables: Push the steak to one side of the griddle. Add bell peppers and onions, tossing occasionally until softened and slightly caramelized, about 5 minutes.
- Assemble the Quesadillas: Lay a tortilla flat on the griddle. Sprinkle a layer of cheese over half the tortilla, add the cooked steak and vegetables, then top with more cheese. Carefully fold the tortilla over to form a half-moon shape.
- Grill until Crispy: Cook each quesadilla for 3–4 minutes per side, pressing gently with a spatula until the tortillas are golden and crispy and the cheese has melted thoroughly.
- Serve and Garnish: Remove quesadillas from heat, slice into wedges, and sprinkle with freshly chopped cilantro. Serve immediately to enjoy the perfect combination of melted cheese and crisp tortillas.
Notes
- Use room-temperature steak for faster, even searing.
- Don’t overload quesadillas with filling to ensure easy folding and crispiness.
- Clean the griddle surface between batches to prevent burnt bits from affecting flavor.
- Press gently while grilling to help cheese melt evenly without squashing the quesadilla.
- Keep extra tortillas warm by wrapping them in foil to stay pliable.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 75 mg