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Blackstone Steak Quesadillas Recipe

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3.9 from 8 reviews

This Blackstone Steak Quesadillas recipe features tender, seasoned steak and sautéed peppers and onions, layered with melted Mexican blend cheese inside warm, crispy flour tortillas. Cooked on a griddle for a smoky, charred flavor, these quesadillas are a satisfying and flavorful meal perfect for a quick weeknight dinner or casual gathering.

Ingredients

Ingredients

  • 4 burrito-size flour tortillas
  • 1 pound sliced steak
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 medium green bell pepper, sliced
  • 1/2 medium red bell pepper, sliced
  • 1/2 medium yellow onion, sliced
  • 2 cups shredded Mexican blend cheese
  • 2 tablespoons oil

Instructions

  1. Preheat and cook peppers: Preheat the Blackstone griddle to medium-low heat. Place the sliced green and red bell peppers onto the griddle and drizzle with oil. Cook, stirring occasionally, until the peppers are tender to your liking, about 4-7 minutes, making sure they do not burn.
  2. Add and cook onions: Add the sliced onions to the griddle and cook for 2-3 minutes until tender and fragrant. Turn off the heat on one side of the griddle, then mix the onions and peppers together and scrape them to the cooler side with no heat.
  3. Cook steak: Place the sliced steak onto the hot side of the griddle. Season it evenly with salt and ground black pepper. Cook the steak for 5-9 minutes, stirring occasionally until browned and cooked through to an internal temperature of at least 150°F (65°C) for medium-well.
  4. Prepare quesadillas: Scrape the cooked steak over to the cool side of the griddle. Place one tortilla on the hot side. Begin layering the quesadilla by placing a portion of the cooked steak and cheese over half of the tortilla.
  5. Fold and cook quesadillas: Fold the tortilla over the filling to form a half-moon shape. Allow the cheese to melt, cooking for about 2-3 minutes on the first side. Then carefully flip the quesadilla and brown the other side for another 2-3 minutes until crispy and golden brown.
  6. Serve: Remove the quesadilla from the griddle and serve immediately warm with your choice of toppings such as sour cream, salsa, or guacamole.

Notes

  • For best results, use medium-low heat to avoid burning the vegetables and tortillas.
  • Check internal temperature of steak with a meat thermometer to ensure proper doneness.
  • Feel free to customize the recipe with your favorite toppings like avocado, cilantro, or jalapeños.
  • Flour tortillas can be swapped for gluten-free tortillas if desired.
  • Leftover quesadillas can be reheated on the griddle or in a skillet for a crispy finish.

Find it online: https://bitezly.com/blackstone-steak-quesadillas-recipe/