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Blackstone Steak Cheese Quesadillas

Featured in Hearty Main Courses.

This crowd-pleasing dish features thinly sliced seasoned steak, sautéed onions, and bell peppers, all embraced by melty cheese inside golden, crisp tortillas. Everything comes together on the Blackstone griddle for maximum flavor and texture. Serve sliced with sour cream, salsa, cilantro, and lime wedges for added zest. Family gatherings or casual meals become special with these hearty, cheesy, and savory quesadillas. Enjoy a balance of smoky seasoning, tender beef, and creamy cheese in every bite.

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Casey
Updated on Thu, 17 Jul 2025 10:36:31 GMT
A stack of steak tacos with cheese and onions. Pin it
A stack of steak tacos with cheese and onions. | cookingwithcasey.com

There is something incredibly satisfying about biting into a crispy steak cheese quesadilla hot off the griddle. This recipe is perfect for laid-back weekends or any time you want to serve up cheesy handheld comfort that disappears fast at the table.

I started making these quesadillas for game day get togethers They quickly became the star appetizer and sometimes I double the batch because everyone grabs seconds

Ingredients

  • Flank or skirt steak: Choose well marbled steak for maximum tenderness trim off any excess fat and slice thinly against the grain
  • Large flour tortillas: Look for fresh and soft tortillas that fold easily without cracking
  • Shredded cheddar cheese or a blend of cheddar and Monterey Jack: Freshly shredded melts best and has a creamier texture
  • Onion: Thinly sliced sweet or yellow onions add a subtle sweetness after caramelizing
  • Bell pepper: Choose vibrant red yellow or green bell pepper for color and crunch select ones with firm skin
  • Olive oil: Use for grilling steak and vegetables A quality extra virgin oil adds flavor
  • Ground cumin: Adds earthiness and warmth to the steak seasoning
  • Chili powder: Adds gentle heat and smoky color in the filling
  • Garlic powder: Brings garlicky depth to the spice mix
  • Smoked paprika: Adds a whisper of smokiness optional but highly recommended
  • Salt and pepper: Round out flavors and help season steak and veggies
  • Sour cream: Makes a cooling dip for serving use thick cultured sour cream if possible
  • Salsa: Brightens the dish use homemade or a chunky store bought version
  • Fresh cilantro: Adds herbal freshness for garnish look for bunches with perky leaves
  • Lime wedges: A final zing to squeeze over quesadillas use juicy limes

Step-by-Step Instructions

Season the Steak:
Generously coat the steak with salt pepper cumin chili powder garlic powder and smoked paprika for smoky depth Massage the seasonings all over until evenly distributed and the steak is fragrant
Grill the Steak:
Preheat your Blackstone griddle on medium high Heat a little olive oil until shimmering Add the seasoned steak and cook without moving for about three to four minutes Flip and cook the other side to desired doneness Rest the steak for five minutes off heat
Slice the Steak Thinly:
After resting slice the steak thinly against the grain Use a sharp knife for neat slices which keeps the meat juicy and easy to bite
Sauté the Vegetables:
Add extra olive oil to the hot griddle Sauté onions and bell peppers stirring frequently for four to five minutes until softened caramelized and fragrant Season lightly with salt and pepper
Assemble the Quesadillas:
Lay out tortillas on a clean surface Sprinkle cheese evenly on half of each tortilla then top with steak slices onions and peppers Fold each tortilla into a half moon so the filling stays sealed inside
Grill the Quesadillas:
Wipe down the griddle Add a touch of olive oil Lay filled tortillas gently on the griddle Press softly with a spatula and cook for two to three minutes until the tortilla is deep golden and crisp Flip to finish the other side and check that the cheese is completely melted
Rest and Slice:
Let the quesadillas sit for a minute Cut each quesadilla into three or four wedges while still warm
Serve with Style:
Serve quesadilla wedges on a platter with bowls of sour cream salsa and a sprinkle of fresh cilantro Add lime wedges to squeeze over the top for a tangy finish
A stack of steak sandwiches with onions and cheese. Pin it
A stack of steak sandwiches with onions and cheese. | cookingwithcasey.com

Storage Tips

Keep leftover quesadillas in an airtight container in the refrigerator for up to three days Reheat on a skillet over low heat for maximum crispiness or use a toaster oven You can also freeze individually wrapped wedges then thaw and crisp up when needed

Ingredient Substitutions

Swap out the steak for chicken strips grilled shrimp or even cooked beans for a filling vegetarian twist Cheese lovers can experiment with sharp provolone or pepper jack for extra spice If you are out of bell peppers try sliced mushrooms or zucchini

Serving Suggestions

Pair these quesadillas with a simple green salad grilled corn or crunchy tortilla chips For a crowd set up a topping bar with extra salsa guacamole pickled jalapeños and hot sauce to let guests customize every bite

Cultural and Historical Context

Quesadillas are a beloved staple in Mexican cuisine known for their crispy tortillas and melty cheese fillings This fusion version borrows inspiration from Tex Mex flavors and the rise of outdoor griddling for home cooks It is a testament to the way food brings families together over shared plates and laughter

Frequently Asked Questions

→ What steak works best for quesadillas?

Flank or skirt steak is ideal. Slice it thinly against the grain for tenderness and quick cooking.

→ Can I make these quesadillas vegetarian?

Yes, substitute the steak with grilled vegetables like mushrooms, zucchini, and corn for a meatless option.

→ Which cheese melts best?

Cheddar, Monterey Jack, Pepper Jack, or Mozzarella all melt smoothly and offer rich flavor.

→ How do I achieve a crispy tortilla?

Brush tortillas lightly with olive oil before grilling and cook over medium heat until golden and crisp.

→ What toppings pair well with steak cheese quesadillas?

Sour cream, salsa, fresh cilantro, and a squeeze of lime brighten the flavors and add freshness.

Blackstone Steak Cheese Quesadillas

Juicy steak, gooey cheese, and fresh veggies combine for a hearty quesadilla ideal for grilling.

Prep Time
25 Minutes
Cook Time
20 Minutes
Total Time
45 Minutes
By: Casey

Category: Hearty Main Dishes

Difficulty: Intermediate

Cuisine: Tex-Mex

Yield: 4 Servings (4 quesadillas, each cut into 3 to 4 wedges)

Dietary: ~

Ingredients

→ Main Ingredients

01 450g flank steak or skirt steak, thinly sliced
02 4 large flour tortillas
03 200g shredded cheddar cheese or a blend of cheddar and Monterey Jack
04 1 medium onion, thinly sliced
05 1 bell pepper, sliced into thin strips

→ Seasonings and oils

06 1–2 tablespoons olive oil, divided, for grilling
07 1 teaspoon ground cumin
08 1 teaspoon chili powder
09 1 teaspoon garlic powder
10 1 teaspoon smoked paprika (optional)
11 Salt and black pepper, to taste

→ To serve (optional)

12 Sour cream, for dipping
13 Salsa, for dipping
14 Fresh cilantro, chopped, for garnish
15 Lime wedges

Instructions

Step 01

Pat the steak dry and season both sides with salt, black pepper, cumin, chili powder, garlic powder, and smoked paprika if using. Press seasonings into the surface for even adhesion.

Step 02

Preheat the griddle to medium-high heat and add a drizzle of olive oil. Grill the steak for 3–4 minutes per side or until preferred doneness (medium-rare: 54°C, medium: 60°C). Transfer to a plate and rest for 5 minutes.

Step 03

Cut the rested steak against the grain into thin strips to maintain tenderness.

Step 04

Add a bit more olive oil to the hot griddle. Sauté sliced onions and bell pepper for 4–5 minutes, stirring occasionally, until soft and lightly caramelized. Season lightly with salt and pepper, then remove from heat.

Step 05

Arrange the tortillas on a clean surface. Optionally brush the outer sides with a little olive oil. On one half of each tortilla, layer shredded cheese, steak slices, and sautéed vegetables. Fold tortillas over to enclose the filling.

Step 06

Reduce griddle to medium heat. Place filled quesadillas onto the griddle. Cook for 2–3 minutes per side, pressing gently with a spatula, until both sides are golden and the cheese has melted.

Step 07

Transfer quesadillas to a board and let rest 1–2 minutes. Slice each into 3–4 wedges. Garnish with fresh cilantro and serve with sour cream, salsa, and lime wedges if desired.

Notes

  1. For deeper flavour, marinate the steak 30–60 minutes prior to cooking using lime juice, olive oil, minced garlic, and preferred spices.
  2. For a vegetarian variation, omit steak and add grilled vegetables such as courgette, mushrooms, and corn.
  3. Experiment with different cheeses such as Monterey Jack, mozzarella, or pepper jack for extra flavour complexity.

Tools You'll Need

  • Flat-top griddle or large non-stick frying pan
  • Chef’s knife and cutting board
  • Tongs
  • Spatula

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains milk (cheese, sour cream)
  • Contains gluten (flour tortillas)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 540
  • Total Fat: 27 g
  • Total Carbohydrate: 40 g
  • Protein: 32 g