Steak Cheese Quesadillas on Blackstone Recipe
If you are craving a bold and satisfying meal that brings together sizzling steak, melty cheese, and perfectly toasted tortillas, then you must try this Steak Cheese Quesadillas on Blackstone Recipe. It’s a dish that celebrates simplicity while layering flavors and textures that feel both indulgent and comforting. Whether you’re cooking for a casual dinner or want to impress friends with your outdoor cooking skills, this recipe delivers juicy steak with sautéed peppers and onions wrapped in a crispy, cheesy tortilla that is pure culinary joy on a plate.
Ingredients You’ll Need
Gathering your ingredients for this Steak Cheese Quesadillas on Blackstone Recipe is a breeze because each one is straightforward yet plays a crucial role. From the tender steak that offers a hearty bite to the colorful vegetables that bring freshness and crunch, these ingredients promise a balanced and vibrant quesadilla experience.
- 1 lb flank steak or sirloin: Choose a cut that’s tender and flavorful, perfect for quick grilling and slicing thin.
- 4 large flour tortillas: Soft but sturdy wraps that crisp beautifully on the Blackstone griddle.
- 2 cups shredded Mexican blend cheese: A melty, tangy cheese mix that holds everything together deliciously.
- 1 small onion, thinly sliced: Adds sweetness and a slight bite when sautéed.
- 1 bell pepper, thinly sliced: Brings vibrant color and a subtle crunch to the quesadilla.
- 2 tablespoons olive oil: Essential for searing and sautéing, infusing a lovely richness.
- Salt and pepper to taste: Basic seasonings that enhance the natural flavors of every ingredient.
- Optional: sour cream, guacamole, salsa: Perfect for dipping and adding layers of cool, creamy, and tangy notes.
How to Make Steak Cheese Quesadillas on Blackstone Recipe
Step 1: Preheat and Prepare the Steak
Start by heating your Blackstone griddle to medium-high and adding a tablespoon of olive oil. This ensures a hot surface for searing your steak. Season the thinly sliced flank steak generously with salt and pepper, then cook it on the griddle for about 3-4 minutes per side until it develops a nice crust and reaches your desired doneness. Once cooked, remove the steak and set it aside to rest. This step locks in those juicy flavors and primes the steak to be thinly sliced for the quesadillas.
Step 2: Sauté the Onions and Bell Peppers
Using the remaining olive oil on the griddle, toss in your thinly sliced onions and bell peppers. Cooking them for about 5 minutes softens these veggies while bringing out their natural sweetness and adding a tender crunch. This colorful medley adds both texture and a pop of flavor, making each bite of your quesadilla exciting.
Step 3: Assemble Your Quesadillas
Turn the heat down to medium. Place one tortilla on the griddle and sprinkle a generous layer of shredded cheese on one half. Next, layer on the sliced steak followed by the sautéed veggies, then top it off with more cheese to create that irresistible cheesy seal. Folding the tortilla over the filling is like sealing a little treasure chest of flavors.
Step 4: Cook Until Golden Perfection
Press down gently on the folded tortilla with a spatula to compact the filling slightly and promote even cooking. Let it cook for 2-3 minutes per side, flipping carefully when you see the edges turn golden and crisp. The cheese should be fully melted inside, holding all the components together in a warm, gooey embrace worthy of your attention.
Step 5: Slice and Serve
Remove your beautifully browned quesadilla from the griddle, slice it into wedges, and get ready to enjoy. This step brings out the inviting, melty steak and cheese combined with that perfect crunch, making each bite a delight straight from your Blackstone griddle to your plate.
How to Serve Steak Cheese Quesadillas on Blackstone Recipe
Garnishes
Adding simple garnishes like dollops of sour cream, fresh guacamole, and zesty salsa not only add brilliant flavors but offer cooling contrasts to the hot, savory quesadillas. These toppings introduce creaminess, brightness, and a touch of spice—elements that elevate the entire dish from great to unforgettable.
Side Dishes
Consider pairing your quesadillas with a fresh side salad or a scoop of Mexican street corn to round out the meal with complementary textures and flavors. Light, crisp sides balance the richness of the steak and cheese, while hearty sides like black beans or rice can satisfy bigger appetites and add authentic flair.
Creative Ways to Present
For a fun twist, try cutting your quesadillas into smaller bite-sized triangles and serve them as appetizers with toothpicks for easy sharing. You can also layer stacked quesadillas on a festive platter surrounded by colorful bowls of dips and fresh lime wedges to create a lively, inviting presentation perfect for gatherings.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover quesadillas, wrap them tightly in foil or plastic wrap and place them in an airtight container. Stored this way, they stay fresh in the refrigerator for up to 3 days while maintaining their flavor and texture.
Freezing
You can freeze cooked quesadillas by layering parchment paper between them and using a freezer-safe bag or container. Freezing preserves their deliciousness for up to 2 months, making it easy to reheat a quick meal anytime you’re craving that Steak Cheese Quesadillas on Blackstone Recipe magic.
Reheating
To reheat without losing crispiness, place your quesadillas back on the griddle or in a skillet over medium heat. Flip occasionally until heated through and the tortilla regains its golden crunch, and the cheese is melty once again. Avoid microwaving if possible to keep that satisfying texture intact.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While flank steak or sirloin is preferred for tenderness and quick cooking, you can use other cuts like ribeye or skirt steak—just adjust cooking times to avoid toughness.
What kind of cheese works best in quesadillas?
A Mexican blend cheese is ideal because it melts well and offers a mix of mozzarella, cheddar, and other cheeses. Feel free to experiment with varieties like Monterey Jack or even a spicy pepper jack for an extra kick.
Do I have to use a Blackstone griddle for this recipe?
While the Blackstone griddle gives excellent heat control and even cooking, you can use any flat-top grill or large skillet to prepare these quesadillas with great results.
How can I make these quesadillas spicier?
Adding diced jalapeños to your sautéed veggies or incorporating a spicy salsa on the side can ramp up the heat level. You can also season your steak with chili powder or cayenne pepper for extra flavor.
Can I make vegetarian quesadillas using this recipe?
Definitely! Skip the steak and double the veggies or add mushrooms and black beans for a hearty vegetarian version that still delivers on flavor and texture.
Final Thoughts
Making this Steak Cheese Quesadillas on Blackstone Recipe is truly a satisfying and fun cooking adventure that brings friends and family together over a sizzling, cheesy feast. The combination of tender steak, melty cheese, and vibrant veggies packed inside a crispy tortilla is comfort food at its finest. I wholeheartedly encourage you to fire up your griddle and give this recipe a go—it just might become your go-to dish for easy, flavorful dinners all year round.
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Steak Cheese Quesadillas on Blackstone Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
These Steak Cheese Quesadillas are a flavorful and satisfying meal cooked on a Blackstone griddle. Featuring thinly sliced flank steak or sirloin, sautéed onions and bell peppers, and melted Mexican blend cheese, they come together quickly for a perfect weeknight dinner or casual gathering. Served with optional sour cream, guacamole, and salsa, these quesadillas deliver a delicious combination of smoky, savory, and cheesy goodness.
Ingredients
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
Quesadillas
- 4 large flour tortillas
- 2 cups shredded Mexican blend cheese
Optional Serving
- Sour cream
- Guacamole
- Salsa
Instructions
- Preheat the Griddle: Preheat your Blackstone griddle to medium-high heat and add 1 tablespoon of olive oil to prepare the cooking surface.
- Cook the Steak: Season the thinly sliced steak with salt and pepper. Place the slices on the hot griddle and cook until browned and cooked to your desired doneness, approximately 3-4 minutes per side. Once cooked, remove the steak from the griddle and set it aside.
- Sauté the Vegetables: Add the remaining 1 tablespoon of olive oil to the griddle. Add the sliced onions and bell peppers and sauté them until they soften, which should take about 5 minutes.
- Assemble the Quesadillas: Lower the heat to medium. Place one tortilla flat on the griddle. Sprinkle half of the tortilla surface evenly with shredded cheese, then layer cooked steak slices and the sautéed onions and bell peppers on top. Add more cheese on top of the fillings.
- Cook the Quesadilla: Fold the tortilla over to cover the filling and gently press with a spatula. Cook the quesadilla for 2-3 minutes on each side until the tortilla is golden brown and the cheese is melted inside.
- Serve: Remove the quesadilla from the griddle and slice it into wedges. Serve warm with sour cream, guacamole, and salsa as desired.
Notes
- For a spicier version, add sliced jalapeños or chipotle seasoning to the steak or vegetables.
- Use a non-stick spray on the griddle if needed to prevent sticking.
- You can substitute flour tortillas with whole wheat or gluten-free tortillas if preferred.
- Let the quesadilla rest for a minute after cooking to allow the cheese to set slightly for easier slicing.
- Adjust the steak cooking time depending on thickness and preferred doneness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-American
