Steak Cheese Quesadillas on Blackstone are the ultimate comfort food, oozing with melted cheese and perfectly seasoned steak. Picture this: a crispy tortilla hugging a warm, cheesy filling while tantalizing aromas dance around your kitchen, promising a meal that’s utterly unforgettable. For more inspiration, check out this lunch recipes recipe.
Whether it’s game night with friends or a cozy family dinner, these quesadillas will quickly become your go-to recipe. You’ll relish each bite as the flavors explode in your mouth, making every occasion feel like a celebration.
Why You'll Love This Recipe
- The quick prep time makes these quesadillas perfect for busy weeknights
- With juicy steak and melty cheese, they deliver big on flavor
- Their golden brown exterior is visually appealing and satisfying to crunch into
- Customize with your favorite toppings for an endless array of flavor combinations
Sharing these quesadillas at my last family gathering sparked joy and smiles all around the table. Everyone asked for seconds, which made me feel like a culinary rockstar!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Flour Tortillas: Choose large tortillas for better filling capacity and a satisfying crunch when grilled.
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Boneless Steak: Ribeye or sirloin works wonders here; aim for about one pound of tender meat.
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Shredded Cheese: A blend of Monterey Jack and cheddar provides a creamy melt and rich taste.
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Bell Peppers: Use colorful bell peppers for added sweetness and vibrant presentation.
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Onion: Sweet onions add depth; sauté until caramelized for enhanced flavor.
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Olive Oil: A drizzle helps prevent sticking and adds richness to the quesadillas.
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Spices: Seasoning blends like cumin, paprika, and chili powder bring everything together beautifully.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Steak Cheese Quesadillas on Blackstone
Prepare the Steak: Start by slicing the boneless steak into thin strips. Marinate it in olive oil, cumin, paprika, salt, and pepper for about 30 minutes to enhance the flavors.
Sauté the Vegetables: Preheat your Blackstone griddle to medium-high heat. Add olive oil and throw in sliced onions and peppers. Sauté until they soften and caramelize, about 5-7 minutes.
Cook the Steak: Push the sautéed vegetables to one side of the griddle. Add marinated steak strips to the other side. Cook them until they turn brown and deliciously fragrant, approximately 4-5 minutes.
Assemble Quesadillas: Lay one tortilla flat on the griddle. Sprinkle half of it with shredded cheese followed by cooked steak and sautéed veggies. Fold it over carefully.
Grill Until Golden Brown: Cook each folded quesadilla for about 3-4 minutes per side until they’re crispy and golden brown while ensuring the cheese melts perfectly inside.
Serve with Dipping Sauce: Remove from heat and slice into wedges. Serve hot with salsa or guacamole on the side for extra deliciousness!
Now that you know how to whip up these tasty Steak Cheese Quesadillas on Blackstone, gather your friends or family for an unforgettable meal that everyone will love! Enjoy every cheesy bite!
You Must Know
- Mastering Steak Cheese Quesadillas on Blackstone is all about timing and temperature
- Perfectly melt the cheese while keeping the steak juicy
- Always use fresh ingredients to elevate flavors, and don’t forget to let your quesadilla rest before cutting for perfect slices!
Perfecting the Cooking Process
Start by preheating your Blackstone griddle, then sear the steak first to lock in juices. While it rests, toast the tortillas until golden brown, adding cheese just before folding. This sequence ensures everything is perfectly cooked and flavorful.
Add Your Touch
Feel free to swap out steak for chicken or veggies if you want a twist. Add spices like smoked paprika or cayenne for an extra kick. Fresh herbs like cilantro or parsley can brighten each bite!
Storing & Reheating
Store leftover quesadillas in an airtight container in the fridge for up to three days. To reheat, use a skillet over medium heat for a crispy finish; microwave if you’re in a hurry but lose the crunch.
Chef's Helpful Tips
- For perfectly melted cheese, use a mix of cheeses like Monterey Jack and cheddar
- Avoid overfilling your quesadilla to prevent spills during cooking
- Let the quesadillas cool slightly before slicing to maintain shape and avoid gooey messes
Sharing a laugh with friends as they devoured my first batch of these quesadillas was priceless. Their faces lit up like kids at a candy store!
FAQ
Can I make Steak Cheese Quesadillas on Blackstone without steak?
Absolutely! Chicken or even black beans work great as alternatives.
What type of cheese is best for quesadillas?
A blend of Monterey Jack and cheddar provides perfect meltiness and flavor.
How do I prevent my quesadilla from getting soggy?
Use dry fillings and avoid overloading with ingredients; less is more!
Steak Cheese Quesadillas on Blackstone
- Total Time: 45 minutes
- Yield: Serves 2
Description
Steak Cheese Quesadillas on Blackstone are the perfect blend of savory steak and gooey cheese, wrapped in a crispy tortilla. Ideal for any occasion, these quesadillas deliver bold flavors and satisfying crunch with every bite. Quick to prepare, they’re a delightful addition to game nights or family dinners. Customize them with your favorite toppings for a personalized twist!
Ingredients
- 1 large flour tortilla
- 1 lb boneless ribeye or sirloin steak
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 medium bell pepper (sliced)
- 1 medium sweet onion (sliced)
- 2 tsp olive oil (for sautéing)
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Slice the steak into thin strips and marinate in olive oil, cumin, paprika, salt, and pepper for 30 minutes.
- Preheat the Blackstone griddle to medium-high heat. Add olive oil and sauté sliced onions and bell peppers until caramelized (about 5-7 minutes).
- Push veggies aside and add marinated steak strips to the griddle. Cook until browned (about 4-5 minutes).
- Lay the tortilla flat on the griddle; sprinkle half with cheeses, top with steak and veggies, then fold.
- Grill each quesadilla for 3-4 minutes per side until golden brown and cheese is melted.
- Slice into wedges and serve hot with salsa or guacamole.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla (200g)
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 80mg