If you’re searching for a dish that’s equal parts hearty, cheesy, and bursting with bold flavor, you have to try Steak Cheese Quesadillas on Blackstone. This recipe delivers everything you love about a steakhouse meal and a Tex-Mex classic, all wrapped up in a crispy, golden tortilla. The Blackstone griddle transforms simple ingredients into something truly unforgettable, making it perfect for family dinners, game nights, or anytime you crave something that feels both comforting and a little bit special.
Ingredients You’ll Need
There’s nothing fussy here—these ingredients are easy to find, but each one plays a crucial role in crafting the irresistible taste and texture of Steak Cheese Quesadillas on Blackstone. From the juicy steak to the melty cheese, every layer works together for ultimate flavor.
- Flank steak or skirt steak (1 lb): These cuts are packed with beefy flavor and stay tender when cooked quickly over high heat.
- Olive oil (1 tablespoon): Adds richness to the marinade and helps the steak develop a beautiful sear.
- Garlic powder (1 teaspoon): Brings a mellow, savory depth to the steak.
- Onion powder (1 teaspoon): Enhances the overall umami and brings a subtle sweetness.
- Smoked paprika (1/2 teaspoon): Gives a gentle smokiness that makes every bite more interesting.
- Salt (1/2 teaspoon): Essential for bringing out all the flavors in the meat and veggies.
- Black pepper (1/4 teaspoon): Balances out the spices and adds a gentle kick.
- Lime juice (1 tablespoon): Brightens the marinade and helps tenderize the steak.
- Small onion, sliced (1): Sautéed for sweetness and that classic fajita-style vibe.
- Green bell pepper, sliced (1): Adds color and crunch to the filling.
- Shredded Monterey Jack or cheddar cheese (2 cups): The gooey, melty heart of every quesadilla—use your favorite or combine both!
- Large flour tortillas (4): Soft, pliable, and perfect for crisping up on the griddle.
- Butter or oil for grilling: Creates those irresistible golden, crunchy quesadilla edges.
How to Make Steak Cheese Quesadillas on Blackstone
Step 1: Marinate the Steak
Start by mixing the olive oil, garlic powder, onion powder, smoked paprika, salt, black pepper, and lime juice in a bowl. Rub this marinade all over your steak, making sure it’s well coated. This quick marinade infuses the meat with flavor and helps tenderize it, setting the stage for the best Steak Cheese Quesadillas on Blackstone you’ve ever had.
Step 2: Cook the Steak on the Blackstone
Preheat your Blackstone griddle to medium-high heat. Lay the marinated steak down and listen for that satisfying sizzle. Let it cook for about 3-4 minutes per side, depending on your preferred doneness. When it’s done, transfer the steak to a plate and let it rest for about 5 minutes—this keeps it juicy when you slice it.
Step 3: Sauté the Veggies
While the steak rests, toss your sliced onions and green bell peppers onto the griddle. Sauté them in the leftover steak juices until they’re softened and a little caramelized, about 5-7 minutes. They should smell amazing and turn slightly golden at the edges.
Step 4: Slice the Steak
Once the steak has rested, use a sharp knife to slice it thinly against the grain. Cutting this way makes each bite tender and easy to eat, which is exactly what you want in these Steak Cheese Quesadillas on Blackstone.
Step 5: Assemble the Quesadillas
Reduce the griddle heat to medium-low. Butter one side of each tortilla and place it butter-side down on the griddle. Sprinkle a generous layer of cheese over half of each tortilla, then add a layer of sliced steak and sautéed veggies, followed by more cheese. Fold the tortilla over to create a half-moon shape.
Step 6: Grill to Crispy Perfection
Cook each quesadilla for 2-3 minutes per side, pressing gently with a spatula until golden brown and crispy. The cheese should be melted and gooey, and the outside perfectly crunchy. Remove from the griddle and let them cool just enough to handle.
Step 7: Slice and Serve
Transfer the quesadillas to a cutting board and slice into wedges. Serve them up warm and watch them disappear—these Steak Cheese Quesadillas on Blackstone are always a hit!
How to Serve Steak Cheese Quesadillas on Blackstone
Garnishes
Add a finishing touch with classic garnishes like fresh cilantro, sliced jalapeños, or a squeeze of lime. A dollop of sour cream, salsa, or guacamole alongside your Steak Cheese Quesadillas on Blackstone takes things to the next level.
Side Dishes
Pair your quesadillas with sides that complement their bold flavors—think Mexican rice, black beans, street corn, or a crunchy slaw. A simple salad with a tangy vinaigrette also balances the richness and brings color to the table.
Creative Ways to Present
For a party, cut the quesadillas into smaller wedges and serve them on a platter with an array of dipping sauces. Or stack them high for a dramatic effect, garnished with fresh herbs and lime wheels. However you present them, Steak Cheese Quesadillas on Blackstone are guaranteed to impress.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare!), let the quesadillas cool completely before wrapping them tightly in plastic wrap or foil. Store in the refrigerator for up to 3 days. The flavors deepen overnight, making for an easy and delicious next-day meal.
Freezing
Steak Cheese Quesadillas on Blackstone freeze beautifully. Simply wrap individual wedges in foil or parchment paper, place them in a freezer-safe bag, and freeze for up to 2 months. When you’re ready, just thaw and reheat—no fuss, no waste.
Reheating
For the best texture, reheat quesadillas on a skillet or griddle over medium heat until warmed through and crispy again. If you’re in a hurry, a toaster oven works great, too. Avoid the microwave if possible, as it can make them soggy.
FAQs
Can I use a different cut of steak?
Absolutely! While flank or skirt steak is traditional for Steak Cheese Quesadillas on Blackstone, you can substitute sirloin, ribeye, or even leftover grilled steak. Just be sure to slice thinly against the grain for tenderness.
Can I make these without a Blackstone griddle?
Yes! A large skillet or stovetop griddle will work just fine. The Blackstone gives that irresistible outdoor flavor and extra space, but the recipe adapts easily to your kitchen setup.
What cheese is best for quesadillas?
Monterey Jack and cheddar are classic choices, but you can mix in pepper jack, mozzarella, or even a smoky gouda for a twist. The key is to use a cheese that melts well for that signature gooey texture.
How do I keep the quesadillas from getting soggy?
Make sure your veggies are well sautéed and any excess moisture is cooked off before assembling. Cooking the quesadillas over medium-low heat helps the cheese melt evenly without steaming the tortilla.
Can I prep anything ahead of time?
Definitely! You can marinate and cook the steak, sauté the veggies, and even grate the cheese in advance. When it’s time to eat, just assemble and griddle your Steak Cheese Quesadillas on Blackstone for a super quick meal.
Final Thoughts
There’s something magical about the way Steak Cheese Quesadillas on Blackstone bring people together—crispy, cheesy, savory perfection in every bite. Whether you’re making them for a crowd or just a cozy dinner at home, I hope you’ll give this recipe a try and make it your own. Happy cooking!
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Steak Cheese Quesadillas on Blackstone Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 quesadillas
- Category: Main Course
- Method: Griddle
- Cuisine: Mexican-American
- Diet: Vegetarian
Description
Experience the perfect blend of smoky, savory steak and melted cheese with these Steak Cheese Quesadillas made on a Blackstone griddle. This Mexican-American favorite features tender flank steak seasoned with a bold spice rub, sautéed bell peppers and onions, all nestled inside crisp, golden tortillas for a satisfying and flavorful meal.
Ingredients
Steak and Marinade
- 1 lb flank steak or skirt steak
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice
Vegetables
- 1 small onion, sliced
- 1 green bell pepper, sliced
Assembly
- 2 cups shredded Monterey Jack or cheddar cheese
- 4 large flour tortillas
- Butter or oil for grilling
Instructions
- Preheat Griddle: Preheat your Blackstone griddle to medium-high heat to ensure a perfect sear on the steak and crispiness on the quesadillas.
- Prepare Steak Marinade: In a bowl, combine olive oil, garlic powder, onion powder, smoked paprika, salt, black pepper, and lime juice. Rub this mixture evenly all over the flank steak for robust flavor.
- Cook Steak: Place the seasoned steak on the hot griddle. Cook for about 3-4 minutes per side or until it reaches your preferred level of doneness.
- Rest and Slice Steak: Remove the steak from the griddle and let it rest for 5 minutes to lock in the juices, then slice thinly against the grain for tenderness.
- Sauté Vegetables: Add the sliced onion and green bell pepper to the griddle. Sauté for 5-7 minutes until softened and slightly caramelized, then set aside.
- Lower Heat: Reduce griddle heat to medium-low for the quesadilla assembly to prevent burning.
- Butter Tortillas: Butter one side of each flour tortilla, which will be the side that contacts the griddle for a crispy exterior.
- Assemble Quesadillas: Place each tortilla butter-side down on the griddle. Sprinkle half of the cheese onto one half of the tortilla, then layer with sliced steak and sautéed vegetables. Add more cheese on top and fold the tortilla over to enclose the filling.
- Cook Quesadillas: Cook each quesadilla for 2-3 minutes per side until the tortilla is golden brown and the cheese is fully melted.
- Serve: Remove from the griddle, slice into wedges, and serve warm with your favorite sides such as sour cream, salsa, or guacamole.
Notes
- For a quicker meal, use pre-cooked steak or substitute with cooked chicken or mushrooms.
- Serve with sour cream, salsa, or guacamole for added flavor and variety.
- If you don’t have a griddle, a large skillet works perfectly to cook these quesadillas.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 520
- Sugar: 3g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 90mg
