Steak Cheese Quesadillas on Blackstone

These Steak Cheese Quesadillas on the Blackstone are one of my favorite meals to throw together when I want something fast, hearty, and packed with flavor. The steak gets a gorgeous sear on the flat top grill, the tortillas turn perfectly golden and crisp, and the melty cheese ties it all together. Whether I’m cooking for a crowd or just for myself, they always hit the spot.

Why I’ll Love This Recipe

I love this recipe because it’s simple but full of bold flavor — smoky seared steak, gooey melted cheese, and crispy golden tortillas. The Blackstone grill makes it easy to cook everything at once and get that perfect restaurant-style crust on the steak. Plus, I can load these quesadillas with any extras I like or keep them classic and cheesy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Steak (sirloin, flank, ribeye, or your preferred cut)
• Olive oil or avocado oil
• Salt and pepper
• Garlic powder or steak seasoning (optional)
• Large flour tortillas
• Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• Butter (for toasting tortillas)

Optional Add-ins:

• Sautéed onions and bell peppers
• Jalapeños
• Cooked mushrooms
• Fresh cilantro
• Hot sauce or chipotle mayo

Directions

1. Preheat the Blackstone
   I preheat my Blackstone griddle to medium-high heat. I let it come to temperature so the steak gets a good sear.
2. Season and cook the steak
   I season the steak with salt, pepper, and garlic powder or steak seasoning. I add a bit of oil to the griddle, then sear the steak for about 3–4 minutes per side (depending on thickness). I remove it from the griddle, let it rest for a few minutes, and then slice it thinly against the grain.
3. Sauté extras (if using)
   If I’m adding onions, peppers, or mushrooms, I toss them on the griddle while the steak rests. I cook them until softened and slightly charred.
4. Assemble the quesadillas
   I lower the heat slightly and butter one side of each tortilla. On the unbuttered side, I layer shredded cheese, sliced steak, and any other fillings I’m using. I top with another tortilla (butter side out) or fold in half, depending on the size.
5. Cook the quesadillas
   I place the assembled quesadillas on the griddle and cook for 2–3 minutes per side, pressing lightly with a spatula, until the cheese is melted and the tortillas are golden and crisp.
6. Slice and serve
   I remove them from the heat, let them cool for a minute, then slice into wedges. I serve with sour cream, salsa, guacamole, or hot sauce.

Servings and timing

Servings: 4
Prep time: ~10 minutes
Cook time: ~15–20 minutes
Total time: ~30 minutes

Variations

• I use chicken or shrimp instead of steak for a different protein
• I add caramelized onions and blue cheese for a steakhouse vibe
• I go spicy with pepper jack cheese and jalapeños
• I use spinach or arugula for a fresh, slightly bitter contrast
• I brush the outside with garlic butter before grilling for extra flavor

storage/reheating

Refrigerator: I store leftovers in an airtight container for up to 3 days.

Freezer: I wrap individual quesadilla halves and freeze for up to 1 month. I reheat straight from frozen on the griddle or in the oven.

Reheating: I reheat on the Blackstone, in a skillet, or in the oven at 350°F until warmed through and crisp. The microwave works in a pinch, but the tortilla won’t stay crisp.

FAQs

What’s the best steak for quesadillas?

I usually use sirloin, flank, or ribeye. They’re flavorful and cook quickly on the griddle. I slice thinly against the grain for tenderness.

Can I make these without a Blackstone?

Yes — I cook the steak in a cast iron skillet and assemble the quesadillas in a nonstick or griddle pan. The flavor and texture are still great.

What cheese melts best?

Monterey Jack, cheddar, or a Mexican blend work well. I use freshly shredded cheese for the best melt.

How do I keep the quesadillas from falling apart?

I press gently while cooking, don’t overfill them, and let them rest for a minute before slicing. The cheese helps everything stick together.

Can I prep these in advance?

Yes, I pre-cook the steak and chop my fillings ahead of time. I assemble and cook the quesadillas when ready to eat.

Conclusion

These Steak Cheese Quesadillas on the Blackstone are one of those recipes I love turning to when I want something quick, satisfying, and packed with flavor. Crispy on the outside, cheesy and juicy inside — they’re everything a quesadilla should be. Whether I’m feeding a crowd or just craving something delicious, this is a go-to favorite every time.

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