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

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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.