Steak Cheese Quesadillas on Blackstone

 

Here’s a solid way to make Steak Cheese Quesadillas on a Blackstone griddle — melty, cheesy, and full of flavor:

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Ingredients

• 1 lb steak (ribeye, flank, or sirloin works well), thinly sliced
• 1 tbsp oil or butter
• 1 small onion, sliced
• 1 bell pepper, sliced (optional)
• 1 tsp garlic powder
• Salt & pepper (to taste)
• 1 tsp taco seasoning (optional for extra flavor)
• 4 large flour tortillas
• 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• Sour cream, salsa, or guacamole (for serving)

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Instructions

1. Preheat the Blackstone
   Set to medium-high heat (around 375–400°F). Oil lightly.

2. Cook the Steak

   • Add steak slices to the griddle.
   • Season with salt, pepper, garlic powder, and taco seasoning if using.
   • Cook 3–4 minutes, flipping occasionally, until browned but still juicy.
   • Remove from heat and set aside.

3. Cook Veggies

   • On the same griddle, add onions (and peppers if using).
   • Cook until softened and slightly caramelized.

4. Assemble Quesadillas

   • Lay down a tortilla, sprinkle cheese on half.
   • Add steak and veggies over the cheese.
   • Sprinkle more cheese, then fold tortilla in half.

5. Grill the Quesadillas

   • Lightly butter/oil the griddle.
   • Cook quesadillas 2–3 minutes per side until golden brown and cheese is melted.
   • Press down gently with a spatula for even crispiness.

6. Serve
   Slice into wedges and serve hot with sour cream, salsa, or guacamole.

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👉 Do you want me to give you a Philly cheesesteak-style twist (with provolone & no taco seasoning) or more of a Tex-Mex quesadilla style with seasoning and peppers?