Steak Cheese Quesadillas on Blackstone Recipe

Introduction

Steak cheese quesadillas on a Blackstone grill combine juicy, seasoned steak with melted cheese and sautéed veggies for a satisfying meal. This quick recipe delivers crispy, flavorful quesadillas perfect for any occasion.

Ingredients

• 4 large flour tortillas
• 1 lb flank or sirloin steak, thinly sliced
• 2 cups shredded Monterey Jack and cheddar cheese blend
• 1 cup bell peppers, thinly sliced
• 1 cup sweet onions, sliced
• 2 tsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• Salt and pepper to taste

Instructions

1. Step 1: Preheat your Blackstone grill over medium-high heat to get it ready for cooking.
2. Step 2: Season the thinly sliced steak with salt, pepper, ground cumin, and paprika evenly on all sides.
3. Step 3: Add olive oil to the grill surface; sear the steak slices for about 3-4 minutes until nicely browned and cooked through.
4. Step 4: Sauté the thinly sliced bell peppers and sweet onions on the grill for about 5 minutes until they become tender and slightly caramelized.
5. Step 5: Assemble each quesadilla by placing a tortilla on the grill, then topping half of it with shredded cheese, cooked steak, and sautéed veggies. Fold the tortilla over and press down gently.
6. Step 6: Grill the quesadilla for about 3-4 minutes on each side until the tortilla is crispy and golden brown and the cheese is melted.
7. Step 7: Remove from the grill and serve hot with your favorite dipping sauce, such as salsa, sour cream, or guacamole.

Tips & Variations

• For extra flavor, marinate the steak in lime juice and garlic for 30 minutes before cooking.
• Use a mix of cheeses like pepper jack for a spicier kick.
• Add jalapeños or chipotle peppers for smoky heat.
• Swap the flour tortillas for corn tortillas for a gluten-free option.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat or on the grill to keep them crispy. Avoid microwaving to prevent soggy tortillas.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, other tender cuts like ribeye or skirt steak work well as long as they are thinly sliced for quick grilling.

What can I serve with these quesadillas?

They pair wonderfully with salsa, guacamole, sour cream, or a fresh side salad for a complete meal.

Steak Cheese Quesadillas on Blackstone Recipe

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★★★★★

4.8 from 59 reviews

Delicious and savory Steak Cheese Quesadillas grilled to perfection on a Blackstone flat top. Thinly sliced flank or sirloin steak is seasoned and seared alongside sautéed bell peppers and onions, then combined with a blend of Monterey Jack and cheddar cheese inside warm flour tortillas. These quesadillas are crispy on the outside, melty and flavorful on the inside, perfect as a satisfying lunch or dinner.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 quesadillas 1x
• Category: Main Dish
• Method: Grilling
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

For the Quesadillas

• 4 large flour tortillas
• 1 lb flank or sirloin steak, thinly sliced
• 2 cups shredded Monterey Jack and cheddar cheese blend
• 1 cup bell peppers, thinly sliced
• 1 cup sweet onions, sliced

For Seasoning and Cooking

• 2 tsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• Salt and pepper to taste

Instructions

1. Preheat Grill: Preheat your Blackstone grill over medium-high heat to ensure optimal searing temperature for steak and vegetables.
2. Season Steak: In a bowl, season the thinly sliced flank or sirloin steak evenly with salt, pepper, ground cumin, and paprika for a balanced and aromatic flavor.
3. Sear Steak: Add 2 teaspoons of olive oil to the grilled surface and place the seasoned steak slices on it. Sear the steak for about 3-4 minutes until nicely browned and cooked through.
4. Sauté Vegetables: On a clean section of the grill, sauté the thinly sliced bell peppers and onions for about 5 minutes until they become tender and slightly caramelized.
5. Assemble Quesadillas: Place one flour tortilla directly on the grill. Spread half of the cheese blend over half of the tortilla, then layer with the cooked steak and sautéed vegetables. Fold the tortilla over, covering the fillings, and gently press down to compact the quesadilla.
6. Grill Quesadillas: Cook the quesadilla for about 3-4 minutes on each side, flipping carefully, until the tortilla is crispy and golden brown, and the cheese has melted fully.
7. Serve: Remove from the grill and cut into wedges. Serve hot with your favorite dipping sauces such as salsa, sour cream, or guacamole.

Notes

• Use flank or sirloin steak for best tenderness and flavor.
• Adjust seasoning according to your taste preferences.
• Ensure the grill is hot before starting to get a nice sear.
• Pressing the quesadilla helps the cheese melt and keeps the filling intact.
• Serve immediately for the best texture and taste.

Keywords: steak quesadillas, grilled quesadillas, Blackstone recipes, easy quesadilla recipe, Mexican cheese steak