If you’re ready for an unforgettable Tex-Mex meal, you absolutely have to try Steak Cheese Quesadillas on Blackstone. These quesadillas are everything you crave: sizzling tender steak, layers of melty cheese, and crisp tortillas griddled to golden perfection. Making them on a Blackstone griddle gives you that irresistible smoky char and restaurant-style crunch, taking your classic quesadilla to a whole new level. Whether you serve them for family dinner, a game day feast, or a casual weeknight treat, they’re guaranteed to disappear in record time.
Ingredients You’ll Need
The beauty of Steak Cheese Quesadillas on Blackstone is in their simple, high-impact ingredients. Each one brings something vital—from irresistible flavor to hearty texture or that signature stretch of cheese. Here’s everything you need and why you want it:
- Steak: Flank, skirt, or ribeye is perfect; slice it thinly so it cooks fast and stays tender.
- Shredded Cheese: Go with Monterey Jack, cheddar, or a Mexican blend for the ultimate gooey melt.
- Large Flour Tortillas: Big, soft tortillas hold the filling and crisp up beautifully on the Blackstone.
- Oil or Butter: Just a little ensures a perfectly golden, crispy exterior.
- Onion and Bell Pepper: Sautéed veggies add color and classic fajita vibes.
- Seasonings: Garlic powder, cumin, salt, and pepper bring out the bold Tex-Mex notes in the steak.
- Optional Jalapeños: For a kick of heat and a pop of green.
How to Make Steak Cheese Quesadillas on Blackstone
Step 1: Prep Your Steak and Veggies
Start by slicing your chosen steak thinly against the grain for maximum tenderness. Chop onions, bell peppers, and optional jalapeños into strips. This prep step helps everything cook evenly and ensures every bite of your Steak Cheese Quesadillas on Blackstone is packed with flavor.
Step 2: Preheat the Blackstone Griddle
Turn your Blackstone griddle to medium-high heat and give it a couple of minutes to get hot. Pour a little oil, and spread it across the surface with your spatula. A properly preheated griddle is the secret to getting crisp, evenly browned tortillas and perfectly seared steak.
Step 3: Cook the Steak and Veggies
Add the steak strips to one side of the griddle, seasoning generously with salt, pepper, garlic powder, and cumin. Sear for just 2-3 minutes, turning as needed for even browning. Slide them to the side, then toss on your onions, bell peppers, and jalapeños. Sauté everything until soft and caramelized—this is where the magic happens!
Step 4: Assemble the Quesadillas
Lay out your flour tortillas on the griddle (as many as space allows). Sprinkle a generous layer of cheese on one half of each tortilla, then add the hot steak and sautéed veggies, followed by a bit more cheese for extra melt. Fold each tortilla over to seal the filling, pressing gently with your spatula.
Step 5: Toast and Melt
Let the quesadillas cook for 2-3 minutes, then carefully flip them once the underside is golden and crispy. Toast the other side until the cheese is fully melted and both sides are crisp. Cut them into wedges right on the griddle if you like, or transfer to a board for slicing.
How to Serve Steak Cheese Quesadillas on Blackstone
Garnishes
A great quesadilla isn’t complete without the perfect finishing touches. Scatter over some chopped cilantro, dollops of sour cream, and spoonfuls of fresh pico de gallo. A squeeze of lime just before serving makes all those flavors pop and keeps your Steak Cheese Quesadillas on Blackstone tasting bright and fresh.
Side Dishes
Pair your quesadillas with simple sides like classic Mexican rice, refried beans, or a crunchy slaw. For something extra, whip up a quick guacamole or street corn salad. Each side emphasizes those hearty, festive flavors and makes dinner feel special—even on a regular weeknight.
Creative Ways to Present
Try turning your Steak Cheese Quesadillas on Blackstone into a build-your-own bar with bowls of salsas, hot sauces, and toppings for everyone to customize. Stack wedges on a big platter for a dramatic, shareable appetizer, or skewering bite-sized triangles for party snacks. However you serve them, they’ll steal the spotlight.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare!), store cooled quesadilla wedges in an airtight container in the fridge for up to three days. The tortillas do soften, but the flavors only get richer over time—making for delicious next-day lunches.
Freezing
Freeze quesadilla portions between sheets of parchment in a zippered bag or airtight container. They’ll stay good for up to two months, and are easy to grab for a quick snack or dinner fix.
Reheating
For the best texture, reheat Steak Cheese Quesadillas on Blackstone pieces in a skillet or on the griddle—just like when you first made them. A couple of minutes on each side will bring back the crispy tortilla and gooey cheese. You can microwave in a pinch, but the tortilla won’t be nearly as crisp.
FAQs
What’s the best steak cut for Steak Cheese Quesadillas on Blackstone?
Flank, skirt, or even ribeye work beautifully—just slice thinly against the grain for ultimate tenderness and quick cooking on the hot griddle.
Can I use corn tortillas instead of flour?
You can! Corn tortillas are smaller and a bit more delicate, but they bring a delicious, earthy flavor. Just take care when flipping, as they can tear more easily.
What cheese melts best for quesadillas?
Monterey Jack is the classic, but cheddar, Colby Jack, or a Mexican cheese blend are all fantastic melters. For extra flavor, try a mix of two or three types!
How do I keep quesadillas crisp when making a big batch?
Place cooked quesadillas on a wire rack in a warm oven (around 200°F) to stay crisp while you finish the rest. Avoid stacking them directly on top of each other until serving.
Can I make Steak Cheese Quesadillas on Blackstone ahead of time for a party?
Absolutely! Cook and cool them, then cover and reheat on the griddle just before serving—they crisp up wonderfully and are just as gooey and delicious as fresh.
Final Thoughts
There’s nothing like the satisfying sizzle and bold flavors of Steak Cheese Quesadillas on Blackstone. Whether you’re feeding a crowd or making a cozy dinner at home, these are destined to become a go-to favorite. Give them a try, and enjoy every cheesy, savory bite!
Print
Steak Cheese Quesadillas on Blackstone Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Griddle
- Cuisine: Tex-Mex
Description
Sizzling steak, gooey cheese, and crisp tortillas come together on a Blackstone griddle to create next-level Tex-Mex quesadillas that are easy, fast, and crowd-pleasing.
Ingredients
- 1 lb flank, skirt, or ribeye steak, thinly sliced
- 1 1/2 cups shredded Monterey Jack or Mexican blend cheese
- 4 large flour tortillas
- 1 tbsp olive oil or butter
- 1 bell pepper, sliced
- 1 medium onion, sliced
- 1 jalapeño, sliced (optional)
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- Salt and black pepper, to taste
Instructions
- Slice steak and vegetables. Season steak with salt, pepper, garlic powder, and cumin.
- Preheat Blackstone griddle to medium-high heat. Add oil and cook steak for 2–3 minutes per side. Set aside.
- Sauté onion, bell pepper, and jalapeño on griddle until softened and slightly caramelized. Combine with steak.
- Lay tortillas on griddle. On half of each tortilla, sprinkle cheese, then add steak and veggies, then more cheese. Fold over to close.
- Cook 2–3 minutes per side until crispy and golden. Slice into wedges and serve hot.
Notes
- Use corn tortillas for a gluten-free or more traditional flavor (handle gently when flipping).
- Mix cheeses for extra melt and flavor dimension.
- Serve with sour cream, pico de gallo, guacamole, or a squeeze of lime.
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