There’s something incredibly satisfying about combining tender steak, vibrant peppers and onions, and melty cheese into one glorious handheld delight. The Steak Fajita Quesadillas on the Blackstone Recipe brings all those wonderful flavors together with a crispy, golden tortilla that makes every bite a pure joy. Whether you’re cooking for friends or craving a hearty dinner, this recipe delivers big taste and big smiles with a simple yet impressive setup on your Blackstone grill.
Ingredients You’ll Need
These ingredients might seem straightforward, but each one plays a crucial role in creating the perfect balance of flavor, texture, and color that makes this dish so crave-worthy. From the juicy skirt steak to the blend of cheeses, every element is essential to crafting the ideal Steak Fajita Quesadillas on the Blackstone Recipe.
- 1 pound Skirt Steak (diced into 1 inch pieces): Choose skirt steak for its rich flavor and quick cooking time, perfect for grilling.
- 1 Tbsp Vegetable Oil: Helps to ensure your steak and veggies don’t stick and gets a nice sear on the grill.
- 2 Tbsp Taco Seasoning: Adds that signature Southwestern spice and depth without overpowering the other ingredients.
- 1 Red Bell Pepper (Diced): Brings a sweet crunch and vibrant color that brightens the dish.
- 1 Yellow Onion (Diced): Adds a tender, mellow sweetness when sautéed alongside the steak and peppers.
- 1/4 cup Salsa: Infuses the mixture with tangy, zesty notes, tying all the flavors together.
- 1 1/2 cups Cheddar Cheese (shredded): Provides a sharp, melty base that complements the steak beautifully.
- 1 1/2 cups Monterey Jack Cheese (shredded): Balances with creamy texture and a mild flavor that melts like a dream.
- 4 Flour Tortillas burrito size: The sturdy yet tender canvas that holds all the goodness together.
How to Make Steak Fajita Quesadillas on the Blackstone Recipe
Step 1: Preheat and Prepare the Grill
Start by heating your Blackstone grill to medium-high heat, around 400 degrees Fahrenheit. This temperature is key to getting a perfect sear on your steak while cooking the veggies evenly. Lightly spread vegetable oil across the grill surface to prevent sticking and to add a bit of crispiness to your quesadilla crust.
Step 2: Sear the Steak
Arrange your diced skirt steak in a single layer on the hot grill. Sprinkle your taco seasoning generously over the steak pieces for that signature fajita flavor. Cook the steak for about 1-2 minutes per side until it develops a beautiful sear and begins browning. This step locks in juices and adds rich, smoky flavor.
Step 3: Add the Bell Peppers and Onions
Now toss in your diced red bell pepper and yellow onion right onto the grill with the steak. Stir them around so they start picking up the steak’s wonderful flavors. Cook everything together for about 5-7 minutes until the steak is cooked through and the veggies have softened just enough to maintain a satisfying bite.
Step 4: Mix in the Salsa
Pour the salsa over the steak and vegetable mixture, then stir it all to coat evenly. Allow it to sauté for a few more minutes so the salsa’s tanginess melds in, intensifying the overall flavor and adding a subtle moistness that keeps the quesadillas juicy inside.
Step 5: Prepare the Quesadillas on the Grill
Push your steak and vegetable mixture to one side of the grill, then reduce the heat to medium. Lay out your tortillas on the clean side of the Blackstone and sprinkle each with a layer of shredded cheddar and Monterey Jack cheese. Next, spoon the steak and veggie filling on top, then add another layer of cheese before folding each tortilla into a half moon shape.
Step 6: Grill Until Golden and Gooey
Grill each folded quesadilla for 1-2 minutes per side until the tortilla turns a gorgeous golden brown and the cheese inside melts to perfection. Keep a close eye to avoid burning, as the Blackstone’s heat can brown the tortillas quickly. This step creates a crunchy exterior with a luscious, cheesy interior bursting with flavor.
Step 7: Slice and Serve
Once golden and crispy on both sides, remove the quesadillas onto a cutting board. Slice them into wedges and get ready to share this deliciousness. Each bite of these Steak Fajita Quesadillas on the Blackstone Recipe brings together the magic of tender steak, savory veggies, and melty cheese, all wrapped in a perfectly crisp tortilla.
How to Serve Steak Fajita Quesadillas on the Blackstone Recipe
Garnishes
To elevate your quesadillas, consider fresh garnishes like sliced avocado, a dollop of sour cream, or a sprinkle of freshly chopped cilantro. These add layers of creaminess and brightness that cut through the richness, making every bite even more delightful.
Side Dishes
Pair your quesadillas with vibrant sides such as Mexican street corn, a classic pico de gallo, or a zesty black bean salad. These accompaniments introduce freshness and contrast that complete the meal beautifully without overshadowing the main star.
Creative Ways to Present
For a fun twist, serve cut quesadilla wedges stacked like a tower or arranged in a circle on a wooden platter for sharing. You could also offer a variety of dipping sauces like chipotle aioli or guacamole on the side, inviting everyone to mix and match flavors uniquely.
Make Ahead and Storage
Storing Leftovers
Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days. This keeps the steak juicy and the tortillas from becoming soggy, so you can enjoy a quick reheat whenever hunger strikes again.
Freezing
If you want to save some for a later craving, freeze uncooked assembled quesadillas wrapped tightly in plastic wrap and foil. They’ll keep well for up to 2 months. When ready to eat, cook them straight from the freezer, just add a few extra minutes to the grilling time.
Reheating
To warm up leftovers, place the quesadilla on a skillet or on your Blackstone at medium heat. This helps restore the crispiness and melts the cheese perfectly. Avoid microwaving if possible, as it tends to make the tortilla soggy and the filling unevenly heated.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While skirt steak is ideal for its flavor and quick cooking, flank or sirloin steak can also work well. Just be mindful of slicing and cooking times to keep the meat tender.
What if I don’t have a Blackstone grill? Can I use a regular grill or stovetop?
Yes! This recipe is flexible. A regular grill or a cast-iron skillet on the stovetop can achieve similar delicious results. Just adjust the heat as needed to avoid burning the tortillas.
Can I make this recipe vegetarian?
For sure! Simply substitute the steak with sautéed portobello mushrooms, zucchini, or seasoned tofu and follow the same cooking steps. The cheese and veggies will still shine.
What type of salsa works best here?
A medium-spiced tomato salsa with a good balance of acidity and flavor works best. You can also experiment with roasted or smoky salsas to add an extra layer of complexity.
How do I prevent the quesadilla from becoming soggy?
Cooking on a well-heated Blackstone and using just enough salsa to coat without soaking helps a lot. Also, grilling the quesadilla until the tortilla is crispy on both sides ensures a perfect texture every time.
Final Thoughts
There’s something incredibly rewarding about gathering around the Blackstone grill with friends or family and whipping up these Steak Fajita Quesadillas on the Blackstone Recipe. It combines simplicity with bold, crowd-pleasing flavors that transform a weeknight into a celebration. Give this recipe a whirl — your taste buds (and your guests) will thank you for it!
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Steak Fajita Quesadillas on the Blackstone Recipe
- Prep Time: 8 minutes
- Cook Time: 19 minutes
- Total Time: 27 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Description
These Steak Fajita Quesadillas are a delicious, hearty meal made on a Blackstone grill, combining tender skirt steak seasoned with taco spices, sautéed bell peppers and onions, and a melty blend of cheddar and Monterey Jack cheeses folded inside warm flour tortillas. Perfect for a flavorful, quick outdoor grill meal that serves 4.
Ingredients
Protein and Vegetables
- 1 pound Skirt Steak, diced into 1 inch pieces
- 1 Red Bell Pepper, diced
- 1 Yellow Onion, diced
Spices and Condiments
- 2 Tbsp Taco Seasoning
- 1/4 cup Salsa
- 1 Tbsp Vegetable Oil
Dairy
- 1 1/2 cups Cheddar Cheese, shredded
- 1 1/2 cups Monterey Jack Cheese, shredded
Other
- 4 Flour Tortillas, burrito size
Instructions
- Preheat Grill: Preheat your Blackstone grill over medium-high heat to about 400°F and spread 1 tablespoon of vegetable oil evenly over the grill surface to prevent sticking.
- Cook Steak: Arrange the diced skirt steak in an even layer on the hot grill, sprinkle with 2 tablespoons of taco seasoning, and sauté the steak for 1-2 minutes on each side until it gains a slight brown crust.
- Add Vegetables: Add the diced red bell pepper and yellow onion directly onto the grill with the steak, sautéing together for 5-7 minutes until the steak is fully cooked and the vegetables become tender.
- Mix with Salsa: Pour 1/4 cup salsa over the steak and vegetables, stirring to coat everything evenly, and sauté for a few additional minutes to meld the flavors.
- Prepare for Quesadillas: Push the steak and vegetable mixture to one side of the grill and reduce the temperature to medium heat.
- Assemble Quesadillas: Place the flour tortillas on the grill, sprinkle a small amount of shredded cheddar and Monterey Jack cheese on each tortilla, layer the steak and vegetable mixture evenly over the cheese, then add more cheese on top. Fold each tortilla in half into a half-moon shape carefully.
- Grill Quesadillas: Cook the folded quesadillas for 1-2 minutes on one side until golden brown, then flip and cook another 1-2 minutes until the other side is golden and the cheese inside is melted. Watch closely to avoid burning.
- Serve: Remove quesadillas from the grill, transfer to a cutting board, slice into portions, and serve hot to enjoy.
Notes
- Skirt steak cooks quickly; avoid overcooking to keep it tender.
- You can use other cheese varieties if preferred, such as pepper jack for a spicy kick.
- If a Blackstone grill isn’t available, a regular outdoor grill or stovetop griddle can be used with similar results.
- Adjust the amount of salsa based on your preferred moisture level inside the quesadillas.
- Check tortillas frequently while grilling as they can brown rapidly and burn.
