Steak Cheese Quesadillas on Blackstone
These Steak Cheese Quesadillas on the Blackstone are crispy, cheesy, and packed with seared steak flavor. Perfect for a fast, hearty meal with minimal fuss and maximum satisfaction.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: 30 minutes
- Yield: 4 quesadillas
- Category: Main Course / Dinner
- Method: Griddle / Grilling
- Cuisine: Tex-Mex / American
Ingredients
- Steak (sirloin, flank, ribeye, or your preferred cut), sliced thin
- 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-ons: sautéed onions, bell peppers, jalapeños, cooked mushrooms, fresh cilantro, hot sauce or chipotle mayo
Instructions
- Preheat your Blackstone griddle (or flat top grill) to medium-high heat.
- Season the steak with salt, pepper, and optional garlic powder or steak seasoning. Lightly brush the griddle with oil.
- Sear the steak slices on the griddle for ~3–4 minutes per side (depending on thickness). Remove and let rest for a few minutes, then slice thinly against the grain.
- While steak rests, optionally sauté onions, bell peppers, or mushrooms on the griddle until tender and slightly charred.
- Reduce heat slightly. Butter one side of each tortilla. On the unbuttered side, layer shredded cheese, steak slices, and any additional fillings. Top with another tortilla (butter side out) or fold in half.
- Place the quesadilla on the griddle and cook 2–3 minutes per side, pressing lightly with a spatula, until the tortilla is golden and crisp and the cheese is melted.
- Remove from heat, let sit for a minute, and slice into wedges. Serve with sour cream, salsa, guacamole, or your favorite sauces.
Notes
- Use chicken, shrimp, or carnitas as alternative proteins.
- Brush outer tortillas with garlic butter before grilling for extra flavor.
- Don’t overfill — too many ingredients make the quesadilla fall apart.
- Let the quesadilla rest 30 seconds after cooking before cutting to help it hold its shape.
- Use fresh shredded cheese (not pre-shredded) for better melt and texture.
Nutrition
- Serving Size: 1 quesadilla
