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

Scale

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

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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