Description
These Steak Cheese Quesadillas cooked on a Blackstone griddle are the perfect marriage of juicy, flavorful steak, melty cheese, and crispy tortillas. They come together quickly, making them an irresistible option for easy weeknight dinners, entertaining friends, or feeding a hungry family. The Blackstone griddle infuses the quesadillas with a distinctively smoky, charred flavor while ensuring an ultra-crispy finish.
Ingredients
For the Steak
- 1 lb ribeye or sirloin steak, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
For the Quesadillas
- 4 large flour tortillas (10-inch)
- 2 cups shredded cheese (Mexican blend, Monterey Jack, or cheddar)
- 1/2 cup diced onion (optional)
- 2 tablespoons butter (for griddle)
Optional Toppings & Sides
- Sour cream
- Pico de gallo or salsa
- Guacamole
- Fresh cilantro, chopped
Instructions
- Preheat the Blackstone Griddle Heat your Blackstone griddle over medium-high heat for several minutes until it’s evenly heated.
- Season and Cook the Steak In a bowl, toss the thinly sliced steak with olive oil, salt, pepper, garlic powder, and chili powder. Spread the steak and diced onion (if using) over the hot griddle. Cook, flipping occasionally, until the steak is browned and just cooked through (about 3–5 minutes).
- Prepare Tortillas While the steak cooks, lay out the tortillas and sprinkle half of the cheese evenly over half of each tortilla.
- Assemble the Quesadillas Divide the cooked steak (and onions) evenly over the cheese. Sprinkle remaining cheese over the steak. Fold the tortillas over to create a half-moon shape.
- Griddle the Quesadillas Reduce the heat to medium-low. Add butter to the Blackstone and place the stuffed tortillas on the griddle. Cook each side for 2–3 minutes, pressing down gently, until golden brown and cheese has melted.
- Serve Transfer quesadillas to a cutting board and let them sit for a minute before cutting into wedges. Serve with sour cream, guacamole, salsa, and chopped cilantro if desired.
Notes
- For quickest prep, have steak pre-sliced or ask your butcher to slice it thinly for you.
- You can use leftover cooked steak instead of raw; just warm it on the griddle before assembling.
- Try adding sautéed peppers or mushrooms for extra flavor and nutrition.
- If using corn tortillas, warm them first on the griddle to prevent breaking.
