The aroma of sizzling steak mingles with the cheesy goodness melting into crispy tortillas, creating an irresistible invitation to indulge. Picture this: you’re at a backyard barbecue, laughter fills the air, and suddenly, someone flips a quesadilla on the grill, releasing a wave of savory scents that draws everyone in like moths to a flame. caramelized peach pancakes for brunch peach salsa to complement your quesadillas That’s the magic of steak cheese quesadillas on Blackstone—your ticket to flavor town. peach upside down cake for dessert grilled peach and burrata salad as a side. For more inspiration, check out this chewy caramel cookies recipe.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it Together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- What’s the best type of cheese for quesadillas?
- Can I make these vegetarian?
- How do I prevent soggy quesadillas?
- 📖 Recipe Card
This dish isn’t just food; it’s a celebration! Whether it’s game day, taco night, or simply a Tuesday that needs spicing up, these quesadillas will turn any occasion into a fiesta. Trust me when I say they’ll have your taste buds doing the cha-cha while your guests beg for seconds. Let’s dive in!
Why You'll Love This Recipe
- These steak cheese quesadillas are quick and easy to make, making weeknight dinners less stressful
- The combination of juicy steak and melted cheese creates a flavor explosion
- Visually stunning with golden-brown tortillas and vibrant fillings, they’re sure to impress anyone
- Perfect for customizing with your favorite ingredients or whatever leftovers you have lying around!
I remember the first time I made steak cheese quesadillas on Blackstone for my friends. The look on their faces as they took that first bite was priceless—pure bliss mixed with disbelief over how something so simple could taste so good.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Flank Steak: This cut is perfect for grilling; its rich flavor shines through when marinated and cooked just right.
- Shredded Cheese: I love using a blend of sharp cheddar and Monterey Jack for that gooey goodness.
- Tortillas: Grab some large flour tortillas; they hold everything together beautifully.
- Bell Peppers: Fresh peppers add crunch and color; feel free to mix red, yellow, or green. For more inspiration, check out this garlic butter green beans recipe recipe.
- Onion: Sweet onions caramelize beautifully and add depth to every bite.
- Spices: Don’t forget garlic powder, cumin, and chili powder for seasoning your steak perfectly.
- Cilantro: Chopped cilantro brightens up the flavors; it’s like confetti for your quesadilla!
- Olive Oil: A splash is essential for cooking your veggies and getting that perfect sear on the steak.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep Your Ingredients: Start by slicing the flank steak against the grain into thin strips. Chop bell peppers and onions into bite-sized pieces while dreaming about how delicious these will be.
Season the Steak: In a bowl, mix olive oil with garlic powder, cumin, chili powder, salt, and pepper. Toss in the sliced steak until each piece is coated with that flavorful blend.
Heat Up Your Blackstone: Preheat your Blackstone griddle over medium-high heat. When it’s hot enough that water droplets sizzle away in seconds, you’re ready to cook!
Sear the Steak: Add your seasoned steak to one side of the griddle. Cook for about 3-4 minutes until browned but still juicy—don’t forget to flip them halfway through!
Sauté the Veggies: Once the steak is done, toss those chopped onions and bell peppers onto the other side of the griddle. Stir until they soften slightly and sweeten up—about 5 minutes should do it.
Assemble & Grill: Take a tortilla and layer it with some sautéed vegetables, juicy steak pieces, and shredded cheese on one half. Fold it over like you’re tucking in a sleepy baby.
Crisp It Up: Place your filled quesadilla back on the griddle for about 2-3 minutes per side until golden brown and crispy. Don’t rush this step; listen for the satisfying crunch when you cut into them!
Enjoy every gooey bite of these delightful steak cheese quesadillas on Blackstone! Each mouthful bursts with flavor thanks to those perfectly charred bits of meat mixed with melty cheese all wrapped up in crispy tortillas—a total win!
Now grab some salsa or guacamole (or both) because no one can resist dipping these beauties!
You Must Know
- These steak cheese quesadillas on Blackstone are not just a meal; they’re a flavor-packed experience
- The sizzling sound, melty cheese, and crispy tortillas create a sensory adventure that will have everyone asking for seconds
- Customize them to match your taste or use leftovers for an even quicker dish
Perfecting the Cooking Process
Start by preheating your Blackstone griddle to medium-high heat. Sear the steak first, then add onions and bell peppers. Once tender, assemble your quesadillas and cook until golden brown.
Add Your Touch
Feel free to swap out steak for chicken or shrimp. Add jalapeños for heat or black beans for extra protein. The flavor combinations are endless!
Storing & Reheating
Store leftover quesadillas in an airtight container in the fridge for up to three days. Reheat on the griddle until crispy to bring back that fresh flavor.
Chef's Helpful Tips
- For perfectly melted cheese, use a combination of mozzarella and cheddar
- Don’t skip preheating the Blackstone to avoid soggy quesadillas
- Always let the cooked steak rest before slicing for juiciness!
The first time I made these steak cheese quesadillas on Blackstone was during a backyard BBQ with friends. Everyone raved about them, and they quickly became my go-to dish for gatherings.
FAQ
What’s the best type of cheese for quesadillas?
A blend of mozzarella and cheddar works best for stretching and flavor.
Can I make these vegetarian?
Absolutely! Swap steak with grilled veggies or beans for a delicious vegetarian option.
How do I prevent soggy quesadillas?
Ensure your ingredients are dry before assembling and preheat your griddle properly.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Steak Cheese Quesadillas on Blackstone
- Total Time: 30 minutes
- Yield: Serves 4
Description
Indulge in the mouthwatering delight of steak cheese quesadillas on the Blackstone. Juicy flank steak, ooey-gooey cheese, and fresh veggies come together in golden-brown tortillas, making every bite a flavor fiesta. Perfect for any occasion, these quesadillas are quick to prepare and customizable with your favorite ingredients. Get ready to impress your friends and family with this delicious dish that brings joy to any gathering!
Ingredients
- 1 lb flank steak
- 2 cups shredded cheese (blend of cheddar and Monterey Jack)
- 4 large flour tortillas
- 1 cup bell peppers (sliced)
- 1 cup onion (sliced)
- 2 tsp garlic powder
- 1 tsp cumin
- 1 tsp chili powder
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Slice the flank steak against the grain into thin strips. Chop bell peppers and onions into bite-sized pieces.
- In a bowl, mix olive oil, garlic powder, cumin, chili powder, salt, and pepper. Coat the sliced steak with this mixture.
- Preheat your Blackstone griddle over medium-high heat until water droplets sizzle.
- Sear the seasoned steak for about 3-4 minutes until browned but juicy; flip halfway through.
- Add chopped onions and bell peppers to the griddle. Sauté for about 5 minutes until softened.
- Assemble each tortilla by layering sautéed veggies, juicy steak slices, and shredded cheese on one half. Fold over.
- Grill each quesadilla for about 2-3 minutes per side until golden brown and crispy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla (approx. 200g)
- Calories: 450
- Sugar: 2g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg
