If you love a melty, savory, and downright satisfying meal, the Steak Cheese Quesadillas on Blackstone Recipe is going to become your new go-to dinner. This dish combines perfectly seared steak, gooey Mexican blend cheese, and tender sautéed peppers and onions inside a golden, crispy tortilla cooked right on a Blackstone griddle. The result is a beautiful balance of flavors and textures that feels indulgent yet easy to make. Whether you’re cooking for a family dinner or hosting friends, these quesadillas deliver big on comfort and taste with very little fuss.
Ingredients You’ll Need
This recipe uses simple, fresh ingredients that work together effortlessly to build layers of taste and texture. Each component plays a crucial role — from the juicy steak providing hearty protein to the melty cheese that adds richness and the vibrant veggies that bring a touch of sweetness and color.
- 1 lb flank steak or sirloin: Choose thin slices for quick, even cooking and tender bites.
- 4 large flour tortillas: Flexible and sturdy enough to hold all the fillings without tearing.
- 2 cups shredded Mexican blend cheese: A perfect combination of cheeses for creamy melt and flavor.
- 1 small onion: Thinly sliced for a sweet, soft contrast after sautéing.
- 1 bell pepper: Thinly sliced to add crunch, color, and mild sweetness.
- 2 tablespoons olive oil: Essential for searing steak and softening veggies without sticking.
- Salt and pepper to taste: Simple seasonings that enhance every flavor component.
- Optional: sour cream, guacamole, salsa: Traditional toppings that bring creaminess, zest, and freshness.
How to Make Steak Cheese Quesadillas on Blackstone Recipe
Step 1: Preheat and Oil the Griddle
Start by heating your Blackstone griddle to medium-high and adding 1 tablespoon of olive oil. This step is crucial for creating that signature sear on the steak without it sticking, setting the foundation for the dish’s bold flavors.
Step 2: Season and Cook the Steak
While the griddle heats, season your thin steak slices generously with salt and pepper. Place them on the hot oil, cooking each side about 3 to 4 minutes until the outside develops a beautiful brown color and the steak reaches your preferred doneness. Once cooked, remove the steak and set it aside so you can focus on those veggies.
Step 3: Sauté the Onions and Bell Peppers
Add the remaining olive oil to the griddle and toss in the sliced onions and bell peppers. Sauté for about 5 minutes until they soften and their natural sweetness shines through. These veggies add amazing depth and juicy texture that perfectly complements the steak.
Step 4: Build and Cook the Quesadillas
Turn the heat down to medium. Place a flour tortilla on the griddle and sprinkle half of it generously with shredded cheese. Then layer on a good portion of the cooked steak and your sauteed veggies. Top everything with more cheese before folding the tortilla over to seal in the fillings.
Step 5: Crisp and Melt
Gently press the folded quesadilla with a spatula and let it cook for 2 to 3 minutes per side. Watch for that golden brown crust to form on the tortilla while the cheese inside melts perfectly. This step is where texture comes alive, combining crispy outside with irresistible gooey cheese inside.
Step 6: Slice and Serve
When done, carefully remove the quesadilla from the griddle and slice it into wedges for easy sharing. Serve it up with traditional sides like sour cream, guacamole, and your favorite salsa to brighten every bite with tang and creaminess.
How to Serve Steak Cheese Quesadillas on Blackstone Recipe
Garnishes
Fresh toppings take these quesadillas to the next level. A dollop of sour cream lends cool creaminess, while guacamole brings a buttery texture with a hint of zest from lime and cilantro. Salsa adds a vibrant burst of flavor, balancing the richness of cheese and steak perfectly.
Side Dishes
Consider serving your quesadillas alongside a crisp mixed green salad or some black beans for a complete meal. A side of Mexican rice works beautifully here, soaking up any juices and adding a comforting grain component that pairs wonderfully with the savory quesadilla.
Creative Ways to Present
If you want to impress your guests, you can stack quesadilla wedges on a large platter garnished with fresh cilantro and thinly sliced jalapeños. Alternatively, place individual portions on colorful plates with small bowls of dipping sauces for a vibrant, festive presentation that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
If you have leftover quesadillas, wrap them tightly in foil or place them in an airtight container and refrigerate. They will stay fresh for up to 3 days, making for a convenient and delicious next-day meal or snack.
Freezing
For longer storage, you can freeze cooked quesadilla wedges. Arrange them on a parchment-lined baking sheet initially to freeze individually, then transfer to a freezer bag. They should keep well for up to 2 months, letting you enjoy the Steak Cheese Quesadillas on Blackstone Recipe anytime with ease.
Reheating
To reheat, place the quesadilla in a skillet over medium heat or pop it in an oven preheated to 350°F. This method helps maintain the crispy exterior while melting the cheese again. Avoid microwaving if possible, since it can make the tortilla soggy and less enjoyable.
FAQs
Can I use a different type of cheese for my quesadillas?
Absolutely! While the Mexican blend cheese offers a great flavor profile and meltability, you can swap in cheddar, Monterey Jack, or even a smoky gouda depending on your taste preferences.
Is flank steak the best cut for this recipe?
Flank steak and sirloin are both excellent choices due to their flavor and tenderness when sliced thin. Avoid very fatty or tough cuts as they won’t cook evenly on the griddle in this short timeframe.
Can I make these quesadillas without a Blackstone griddle?
Yes, a large cast iron skillet or non-stick pan on the stovetop works well too, though the Blackstone griddle gives you that wonderful open-flame flavor and plenty of space to cook multiple quesadillas at once.
How spicy are these quesadillas?
They’re naturally mild, but you can easily add sliced jalapeños or hot sauce either inside or as a topping if you like a bit of heat with your cheese and steak.
Can I prepare all ingredients ahead of time?
Definitely! You can slice the steak, onions, and bell peppers ahead and store them separately in the fridge. When ready, just quickly sauté and assemble on your Blackstone griddle for a fast, fresh meal.
Final Thoughts
There’s something incredibly satisfying about the Steak Cheese Quesadillas on Blackstone Recipe that keeps me coming back for more. It’s a dish that’s as fun to make as it is delicious to eat, bringing together simple ingredients with vibrant flavors and textures. If you’re looking for a crowd-pleasing meal that feels both indulgent and approachable, give this recipe a try—you won’t regret it!
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Steak Cheese Quesadillas on Blackstone Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
These Steak Cheese Quesadillas are a quick and flavorful meal made on a Blackstone griddle. Thinly sliced flank steak is cooked to perfection alongside sautéed onions and bell peppers, then layered with melted Mexican blend cheese inside warm flour tortillas. Perfect for a satisfying lunch or dinner, served with your favorite sides like sour cream, guacamole, and salsa.
Ingredients
For the Steak and Vegetables
- 1 lb flank steak or sirloin, thinly sliced
- 1 small onion, thinly sliced
- 1 bell pepper, thinly sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
For Assembly
- 4 large flour tortillas
- 2 cups shredded Mexican blend cheese
- Optional: sour cream, guacamole, salsa for serving
Instructions
- Preheat Griddle: Preheat your Blackstone griddle to medium-high heat and add 1 tablespoon of olive oil, ensuring the surface is hot and ready for cooking.
- Cook the Steak: Season the thinly sliced steak evenly with salt and pepper. Place the steak on the hot griddle and cook for about 3-4 minutes per side until browned and cooked to your preferred doneness. Remove the steak from the griddle and set it aside to rest.
- Sauté Vegetables: Add the remaining 1 tablespoon of olive oil to the griddle. Add the sliced onions and bell peppers and sauté for approximately 5 minutes, or until the vegetables are softened and slightly caramelized.
- Assemble Quesadilla: Reduce the griddle heat to medium. Place one flour tortilla on the griddle. Sprinkle half of the tortilla surface generously with shredded Mexican cheese. Layer cooked steak slices and sautéed vegetables over the cheese, then top with more cheese.
- Cook Quesadilla: Fold the tortilla over to cover the fillings, creating a half-moon shape. Press down gently with a spatula and cook for 2-3 minutes on each side, or until the tortilla is golden brown and crisp and the cheese is fully melted inside.
- Serve: Remove the quesadilla from the griddle and slice it into wedges. Serve hot with optional sour cream, guacamole, and salsa for dipping and added flavor.
Notes
- Use thinly sliced steak for quick cooking and easy layering.
- Feel free to substitute the Mexican blend cheese with cheddar or Monterey Jack if preferred.
- You can add jalapeños or other peppers for a spicy kick.
- Cook on medium heat to prevent tortillas from burning before cheese melts.
- Rest cooked steak briefly before assembling quesadillas to retain juices.
