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
Scale
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.
