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
Scale
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
