Steak Cheese Quesadillas on the Blackstone
If you’re looking for the ultimate backyard griddle recipe, these Steak Cheese Quesadillas are it. Juicy, perfectly seared steak combined with gooey melted cheese, all tucked into crispy tortillas, this is griddle cooking at its best. Whether you’re hosting a casual get-together or just want to treat yourself to a next-level weeknight dinner, these quesadillas will hit the spot.
Why You’ll Love This Recipe
These quesadillas are bold, cheesy, and ready in minutes, no complicated prep, no fancy ingredients, just pure griddle goodness. The Blackstone’s high heat gives the steak a perfect sear, and the tortillas crisp up beautifully while the cheese melts inside.
- Restaurant-Quality Flavor: High-heat searing on the Blackstone gives you smoky, sizzling steak every time.
- Fast & Family-Friendly: Ready in about 20 minutes and easy to customize.
- Cheesy & Satisfying: Gooey cheese and crispy tortillas make this dish irresistible.
- Perfect for Leftovers: Great way to use leftover steak from a previous meal.
Nutritional Information (Per Quesadilla – Approx.)
These quesadillas are hearty enough to serve as a full meal, giving you plenty of protein from the steak and cheese along with satisfying carbs from the tortilla. You can also make them lighter by using leaner steak and smaller tortillas.
- Calories: ~450
- Protein: 32g
- Carbohydrates: 28g
- Fat: 22g
- Fiber: 2g
- Sodium: ~700mg
Time Breakdown
This recipe is quick from start to finish, making it a fantastic choice for weeknight cooking. In under 20 minutes, you’ll have a golden, cheesy quesadilla on the plate and ready to devour.
- Prep Time: 10 minutes
- Cook Time: 8–10 minutes
- Total Time: 20 minutes
Ingredients You’ll Need
You don’t need anything fancy to pull off these quesadillas. Just a good cut of steak, some tortillas, cheese, and a few pantry spices, plus optional add-ins like onions and peppers if you want extra flavor.
- 1 lb steak (ribeye, flank, or sirloin works well)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 4 large flour tortillas
- 2 tbsp butter (for grilling tortillas)
- Optional: sautéed onions, peppers, or jalapeños
Condensed Grocery Checklist
Heading to the store? This quick checklist keeps it simple so you don’t forget anything — perfect for last-minute dinner plans or weekend griddle sessions.
- Steak (your preferred cut)
- Olive oil
- Garlic powder
- Smoked paprika
- Salt & pepper
- Cheese (shredded)
- Flour tortillas
- Butter
- Optional veggies (onion, peppers, jalapeños)
How to Make – Step by Step
This recipe is easy enough for beginners and quick enough for pros. The steps are straightforward: season, sear, slice, assemble, and grill until golden.
- Preheat the Blackstone: Heat your griddle over medium-high heat until hot.
- Season the steak: Rub steak with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Cook the steak: Sear on the Blackstone for 3–4 minutes per side (for medium), then remove and let rest for 5 minutes before slicing thinly against the grain.
- Assemble the quesadillas: Butter one side of each tortilla. Place butter-side down on the griddle, then layer with cheese, sliced steak, and optional veggies. Top with more cheese and another tortilla.
- Cook until golden: Grill for 2–3 minutes per side until tortillas are golden brown and cheese is fully melted.
- Slice & serve: Cut into wedges and serve hot with sour cream, salsa, or guacamole.
Ingredient Swaps & Variations
Want to mix it up? Try different cuts of meat, play with cheese combinations, or add roasted vegetables for a different flavor profile. Quesadillas are endlessly customizable, so you can make them your own.
- Different Meats: Try chicken, shrimp, or leftover brisket for a fun twist.
- Cheese Choices: Swap in pepper jack for a spicy kick, or use Oaxaca cheese for extra melty goodness.
- Veggie Boost: Add sautéed mushrooms, caramelized onions, or roasted peppers.
- Low-Carb Option: Use low-carb tortillas or lettuce wraps.
Serving Suggestions
Serve with sour cream, fresh salsa, guacamole, or chipotle aioli for dipping. A side of Mexican rice, refried beans, or corn salad turns these quesadillas into a complete meal.
Storing Tips
Leftovers reheat beautifully and can even be frozen for future quick meals. A few minutes on the griddle or in the oven brings them right back to crispy, cheesy perfection.
- Refrigerate: Store leftover quesadilla wedges in an airtight container for up to 3 days.
- Reheat: Warm on the Blackstone, in a skillet, or in the oven at 350°F until heated through (keeps them crisp).
- Freeze: Wrap in foil and freeze for up to 1 month. Reheat from frozen on the griddle or in the oven.
Chef’s Special Tips
A few pro moves can take these quesadillas from good to unforgettable: rest the steak before slicing, use cheese on both sides of the filling for better “glue,” and press gently with a spatula for an even crisp.
- Rest Your Steak: Letting the steak rest before slicing keeps it juicy and flavorful.
- Cheese on Both Sides: Adding cheese under and over the filling acts like glue to hold the quesadilla together.
- Press Gently: Use a spatula to press down while cooking to get an even golden crust.
Conclusion
Steak Cheese Quesadillas on the Blackstone are everything you want in a griddle recipe, smoky, cheesy, and perfectly crisp. With just a few simple ingredients and less than 20 minutes of cook time, you can whip up a dish that tastes like it came straight from a food truck. Whether you’re feeding a hungry family, meal-prepping for the week, or hosting friends, these quesadillas are guaranteed to disappear fast.
Fire up your Blackstone and give these steak quesadillas a try tonight! Don’t forget to share a photo of your sizzling masterpiece on social media and tag it. And if you enjoyed this recipe, leave a comment or rating below so other griddle lovers can find it too!