Description
Steak and Cheese Quesadillas grilled to perfection on a Blackstone griddle, featuring tender steak slices melted with gooey cheese inside crispy tortillas. A quick and satisfying meal perfect for any occasion.
Ingredients
Scale
- 1 lb flank steak or sirloin, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 4 large flour tortillas
- 2 cups shredded Monterey Jack or cheddar cheese
- 1/2 cup sliced bell peppers (optional)
- 1/4 cup chopped onions (optional)
- Sour cream and salsa, for serving
Instructions
- Preheat the Blackstone griddle to medium-high heat.
- In a bowl, toss the sliced steak with olive oil, chili powder, garlic powder, salt, and pepper.
- Cook the steak slices on the griddle for 3-4 minutes until browned and cooked through; remove and set aside.
- If using, sauté bell peppers and onions on the griddle until tender.
- Place a tortilla on the griddle, sprinkle with cheese, add steak and veggies, then top with more cheese and another tortilla.
- Cook for 2-3 minutes per side, pressing gently, until the tortilla is golden brown and the cheese is melted.
- Remove quesadilla, slice into wedges, and serve with sour cream and salsa.
Notes
- Use skirt steak or ribeye for extra tenderness.
- Add jalapeños for a spicy kick.
- Customize with your favorite cheeses and toppings.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 550
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
Keywords: steak quesadillas, cheese quesadillas, Blackstone recipes, grilled quesadillas, easy dinner