There’s something magical about the sizzle of a quesadilla on a hot griddle, especially when it involves juicy steak and gooey cheese. Imagine biting into a crispy tortilla, only to uncover warm, melty cheese hugging succulent steak pieces. The aroma wafts through your kitchen like an invitation to indulge in pure comfort food bliss. This is what you can expect when making Steak Cheese Quesadillas on Blackstone – a dish that’s perfect for gatherings or a cozy night in. For more inspiration, check out this dinner recipes recipe.
Cooking these quesadillas isn’t just about satisfying hunger; it’s about creating moments. I remember the first time I prepared these for friends, who were skeptical at first but left with full bellies and smiles. Picture this: laughter echoing around the grill, melted cheese stretching as everyone reaches for another slice. It’s that kind of culinary joy you want to capture and share.
Why You'll Love This Recipe
- These Steak Cheese Quesadillas are incredibly easy to whip up on the Blackstone, ensuring minimal fuss and maximum flavor
- The combination of savory steak and melting cheese creates a heavenly flavor explosion
- Their golden-brown appearance makes them irresistible on any plate
- Perfect for weeknight dinners or game day gatherings, they’re versatile enough to customize with your favorite toppings
I still chuckle remembering my friend’s face when she tried her first bite – pure bliss mixed with surprise!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Flour Tortillas: Choose large tortillas; they hold more filling and crisp up beautifully when cooked.
Steak: Use flank or sirloin steak for tenderness; slicing against the grain ensures melt-in-your-mouth bites.
Cheddar Cheese: Opt for sharp cheddar for that rich, tangy flavor that pairs perfectly with steak.
Pepper Jack Cheese: Adds a delightful kick; feel free to adjust based on your spice tolerance.
Onion: Sautéed onions add sweetness; use yellow onions for the best results.
Bell Peppers: Colorful bell peppers add sweetness and crunch; they also brighten up the dish visually.
Olive Oil: A light drizzle helps achieve that golden-brown crust while cooking on the Blackstone.
Seasoning: Salt, pepper, and your favorite spices enhance the flavors of the steak and veggies.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Steak Cheese Quesadillas on Blackstone
Before you start cooking, preheat your Blackstone griddle over medium-high heat. This ensures a perfectly crispy quesadilla exterior.
Cook the Steak: Season the steak generously with salt and pepper before placing it on the hot griddle. Sear each side for about 3-4 minutes until beautifully browned and cooked to your liking.
Sauté Onions and Peppers: Remove the steak from the griddle and let it rest. In its place, drizzle olive oil and add sliced onions and bell peppers. Cook them until they become tender and slightly caramelized—around 5-7 minutes.
Slice the Steak: Once rested, thinly slice the steak against the grain into bite-sized pieces. This technique helps maintain tenderness in every bite.
Assemble Your Quesadillas: On one half of a tortilla, layer cheddar cheese followed by pepper jack cheese, then pile on the sautéed veggies and sliced steak. Top with more cheese before folding over.
Cook Quesadillas on Griddle: Place assembled quesadillas back onto the hot griddle. Cook each side for 3-4 minutes until golden brown and crispy, ensuring that cheesy goodness melts inside.
Serve immediately while hot to enjoy that ooey-gooey texture!
With these steps completed, you’re ready to impress friends or just treat yourself to an unforgettable meal!
You Must Know
- The secret to delicious Steak Cheese Quesadillas on Blackstone lies in marinating the steak
- It enhances flavors and ensures juicy bites
- Don’t rush the cooking process; patience yields perfect quesadillas that are crispy on the outside and gooey inside
Perfecting the Cooking Process
Sear the steak first to lock in juices, then grill tortillas with cheese until golden brown for an irresistible crunch.
Add Your Touch
Try different cheeses like pepper jack or add jalapeños for a spicy kick. Experiment with spices to create your signature flavor profile.
Storing & Reheating
Keep leftover quesadillas in an airtight container in the fridge for up to three days. Reheat in a skillet for that fresh, crispy texture.
Chef's Helpful Tips
- For perfectly melted cheese, consider using a mix of cheddar and Monterey Jack
- Avoid overstuffing quesadillas to prevent spills while cooking
- Let cooked quesadillas rest briefly before slicing for neat portions
Cooking these Steak Cheese Quesadillas always reminds me of fun evenings with friends, where laughter filled the air alongside the irresistible aroma wafting from the Blackstone.
FAQ
Can I use chicken instead of steak for quesadillas?
Absolutely! Chicken works great and can be seasoned similarly for flavorful results.
What dipping sauces pair well with Steak Cheese Quesadillas?
Sour cream, guacamole, or salsa enhance flavors and add freshness to every bite.
How do I know when my steak is cooked perfectly?
Use a meat thermometer; 135°F gives you medium-rare, perfect for juicy quesadillas.
Steak Cheese Quesadillas on Blackstone
Steak Cheese Quesadillas on the Blackstone are the ultimate comfort food, combining juicy steak and melted cheese enveloped in crispy tortillas. Perfect for gatherings or cozy nights in, these quesadillas are easy to make and bursting with flavor. With minimal fuss and maximum taste, they invite laughter and good times around the grill. Get ready to impress your friends or treat yourself to a delicious meal that’s sure to satisfy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Makes 4 servings 1x
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Ingredients
- 4 large flour tortillas
- 1 lb flank or sirloin steak
- 1 cup sharp cheddar cheese, shredded
- 1 cup pepper jack cheese, shredded
- 1 medium onion, sliced
- 1 cup bell peppers, sliced (any color)
- 2 tsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your Blackstone griddle over medium-high heat.
- Season the steak with salt and pepper, then sear on the griddle for 3-4 minutes per side until browned. Remove and let rest.
- In the same spot, add olive oil and sauté onions and bell peppers for about 5-7 minutes until tender.
- Thinly slice the rested steak against the grain.
- On one half of each tortilla, layer cheddar cheese, followed by pepper jack cheese, sautéed veggies, and sliced steak. Top with more cheese before folding.
- Cook each quesadilla on the griddle for 3-4 minutes per side until golden brown and crispy.
Nutrition
- Serving Size: 1 quesadilla (150g)
- Calories: 400
- Sugar: 2g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg
Keywords: Experiment with spices like cumin or chili powder for extra flavor. Add jalapeños for a spicy kick! For leftovers, store in an airtight container in the fridge for up to three days.
