Description
These Steak Cheese Quesadillas made on a Blackstone griddle offer a flavorful and satisfying meal featuring tender marinated flank steak, sautéed onions and bell peppers, and melted Mexican blend cheese all wrapped in crispy flour tortillas. Perfect for a quick weeknight dinner or casual gathering, they come with optional sides of sour cream, guacamole, and salsa to customize each bite.
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 Toppings
- 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 surface for cooking the steak.
- Cook the Steak: Season the thinly sliced steak with salt and pepper. Place it on the hot griddle and cook for about 3-4 minutes per side, or until browned and cooked to your preferred doneness. 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 are softened and slightly caramelized, about 5 minutes.
- Assemble the Quesadilla: Reduce the griddle heat to medium. Place one flour tortilla on the griddle. Sprinkle half of the tortilla with shredded Mexican blend cheese, then layer with cooked steak slices and the sautéed onions and peppers. Add more cheese on top to help bind the quesadilla.
- Cook the Quesadilla: Fold the tortilla over the filling to create a half-moon shape. Press gently with a spatula and cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted.
- Serve: Remove the quesadilla from the griddle and slice into wedges. Serve immediately with optional sides of sour cream, guacamole, and salsa for dipping.
Notes
- Use flank steak or sirloin for tender, flavorful results. Thinly slicing the steak helps it cook quickly and evenly.
- Adjust cooking time to your steak doneness preference—medium-rare to well done.
- For extra crispiness, press the quesadilla gently with a spatula while cooking.
- You can add other vegetables or spices like jalapeño or cumin for extra flavor.
- Leftover quesadillas can be reheated on the griddle or in a skillet to retain crispness.
