If you’re searching for a crowd-pleasing Tex-Mex treat that brings everyone to the table, look no further than Steak Cheese Quesadillas on Blackstone. Crisp and golden on the outside, gooey with perfectly melted cheese and tender steak inside, these quesadillas deliver restaurant-quality flavor right in your backyard or kitchen. Whether you’re cooking for a family dinner, a game day gathering, or craving a comforting yet protein-packed meal, Steak Cheese Quesadillas on Blackstone promise bold taste, vibrant color, and that signature Blackstone char you can’t get from a regular skillet.
Ingredients You’ll Need
Ingredients You’ll Need
You’ll be amazed at how just a handful of simple, familiar ingredients can come together to make Steak Cheese Quesadillas on Blackstone so irresistible. Each component adds its own special magic, from juicy steak to sweet peppers and melty cheese.
- Flank steak or sirloin (1 pound): Choose thinly sliced, well-marbled steak for maximum tenderness and flavor in each bite.
- Olive oil (1 tablespoon): Adds richness and helps the seasonings cling to the steak.
- Garlic powder (1 teaspoon): Infuses the steak with savory depth without any chopping required.
- Onion powder (1 teaspoon): Complements the garlic, bringing a subtle sweetness to the marinade.
- Smoked paprika (½ teaspoon): Lends a gentle smokiness that pairs perfectly with the Blackstone’s flavor.
- Salt (½ teaspoon): Essential for making every ingredient pop and maximizing juiciness in the steak.
- Black pepper (¼ teaspoon): Adds just the right amount of peppery zip.
- Lime juice (1 tablespoon): Brightens up the marinade, tenderizes the steak, and adds freshness.
- Green bell pepper (1, thinly sliced): For color, crunch, and a sweet flavor that shines alongside steak and cheese.
- Red onion (1 small, thinly sliced): Delivers vibrant hue and a touch of zesty bite once sautéed.
- Shredded Mexican blend cheese (2 cups): Melts beautifully, stretching every bite into cheesy bliss.
- Flour tortillas (4 large): Soft enough to wrap all the fillings yet sturdy enough to crisp up perfectly on the griddle.
- Cooking spray or oil for griddle: Prevents sticking and helps achieve that irresistible golden crust.
How to Make Steak Cheese Quesadillas on Blackstone
Step 1: Preheat and Marinate
Start by firing up your Blackstone griddle to medium-high heat. While it’s warming, toss your thinly sliced flank steak with olive oil, garlic powder, onion powder, smoked paprika, salt, pepper, and a splash of lime juice in a bowl. Let the steak soak up those lively flavors for about 10 minutes. This quick marinade makes all the difference, turning everyday steak into a flavor-packed filling for your quesadillas.
Step 2: Sauté the Veggies
Once your griddle is nice and hot, add the green bell pepper and red onion. Sauté them for 4 to 5 minutes, stirring occasionally, until they soften and get those slightly charred edges. The veggies become sweet, colorful, and just the right texture to complement the steak and cheese later!
Step 3: Cook the Steak
Push the veggies to the side of the Blackstone and add your marinated steak strips. Cook the steak for 4 to 6 minutes, turning with tongs so every piece browns evenly and cooks through. When the steak is juicy and beautifully seared, remove both the meat and veggies from the griddle to a plate.
Step 4: Assemble the Quesadillas
Wipe down the griddle, give it a fresh spritz of oil or nonstick spray, and place your flour tortillas down flat. Sprinkle a generous layer of shredded Mexican blend cheese on half of each tortilla, then pile on the sizzling steak along with the sautéed peppers and onions. Fold each tortilla over to enclose the filling, forming classic quesadilla half-moons.
Step 5: Grill and Crisp
Let your assembled quesadillas cook for 2 to 3 minutes per side on the Blackstone. Use a spatula to press gently so the tortillas get crispy and golden and the cheese melts into oozy perfection. You’ll know they’re done when you see that irresistible cheesy pull!
Step 6: Slice and Serve
Remove your finished Steak Cheese Quesadillas on Blackstone from the griddle. Slice them into wedges while they’re hot and serve immediately. The aroma, the golden crust, and the cheesy, savory filling will have everyone reaching for a piece!
How to Serve Steak Cheese Quesadillas on Blackstone
Garnishes
Enhance your Steak Cheese Quesadillas on Blackstone with fresh garnishes like chopped cilantro, sliced green onions, a squeeze of lime, or dollops of sour cream and chunky salsa. These finishing touches add zippy freshness and a pop of color that make every bite even more exciting.
Side Dishes
Turn this dish into a Tex-Mex feast by serving it alongside Mexican rice, refried beans, corn salad, or a crunchy slaw. For a lighter option, a crisp green salad with avocado and tomatoes pairs wonderfully with the hearty, cheesy goodness of the quesadillas.
Creative Ways to Present
For a party platter, cut the quesadillas into smaller wedges and arrange them in a fan around a bowl of guacamole or salsa. For a family dinner, let everyone build their own with toppings on the side, or serve the quesadillas with colorful toothpicks for a fun appetizer vibe.
Make Ahead and Storage
Storing Leftovers
If you have leftover Steak Cheese Quesadillas on Blackstone, let them cool to room temperature before storing them in an airtight container in the fridge. They’ll stay fresh for up to 3 days and are ideal for packing in lunchboxes or quick snacks.
Freezing
You can freeze cooled quesadillas for up to two months. Wrap each individually in foil or plastic wrap, then place them in a freezer-safe bag. When a craving strikes, you’ll have a cheesy, hearty meal ready long after griddle day!
Reheating
For best results, reheat leftover quesadillas on your Blackstone or a skillet over medium heat until warmed through and crispy again. You can also use an air fryer for speedy reheating and extra crunch. Microwaving is quick but may soften the tortillas.
FAQs
Can I substitute another protein for steak in these quesadillas?
Absolutely! Chopped grilled chicken, shrimp, or even sautéed mushrooms work beautifully if you want to mix things up from classic Steak Cheese Quesadillas on Blackstone.
What can I use if I don’t have a Blackstone griddle?
A large nonstick skillet or stovetop griddle pan works well—just follow the same steps and adjust the heat as needed to prevent burning.
How do I keep the tortillas from getting soggy?
Make sure not to overload your quesadillas with too much filling, and always cook them over medium-high heat so the exterior crisps up quickly.
Is it necessary to marinate the steak?
A short marination boosts flavor and tenderness, but if you’re in a rush, you can skip it—just be sure to season the steak generously before cooking.
What’s the best way to get super gooey cheese?
Use a good-quality Mexican blend cheese and make sure the griddle is hot enough to melt the cheese all the way through without burning the tortilla.
Final Thoughts
There’s truly nothing like sharing steak cheese quesadillas on Blackstone with family and friends. This dish is easy, satisfying, and always draws everyone together for just one more piece. Give it a try next time you’re craving bold flavor and melty cheese—the Blackstone way makes all the difference!
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Steak Cheese Quesadillas on Blackstone Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 quesadillas
- Category: Main Course
- Method: Griddle
- Cuisine: Tex-Mex
- Diet: Vegetarian
Description
Enjoy a delicious Tex-Mex meal with these Steak Cheese Quesadillas cooked to perfection on a Blackstone griddle. Tender steak, flavorful peppers, onions, and gooey cheese are folded into a crispy tortilla for a satisfying meal.
Ingredients
For the Steak:
- 1 pound flank steak or sirloin, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon lime juice
For the Quesadillas:
- 1 green bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 2 cups shredded Mexican blend cheese
- 4 large flour tortillas
- cooking spray or oil for griddle
Instructions
- Preheat the Blackstone Griddle: Heat the griddle to medium-high.
- Marinate the Steak: Mix steak with olive oil, garlic powder, onion powder, smoked paprika, salt, pepper, and lime juice. Let sit for 10 minutes.
- Cook Peppers and Onions: Sauté peppers and onions until softened, then set aside.
- Cook the Steak: Cook steak on the griddle until browned and cooked through.
- Assemble Quesadillas: Layer tortillas with cheese, steak, peppers, and onions. Cook until golden brown and crispy.
- Serve: Slice and enjoy hot with your favorite toppings.
Notes
- Serve with salsa, sour cream, or guacamole.
- Try variations with chicken or mushrooms.
- Reheat on the griddle or in an air fryer.
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