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An extreme close-up shot of a crispy, golden-brown griddle steak quesadilla, with melted cheese and savory steak peeking out from the sides.

Blackstone Steak Quesadillas: The Ultimate Griddle Recipe

Learn how to make the best Blackstone Steak Quesadillas! This easy recipe features juicy, seasoned steak, melted cheese, and crisp tortillas, all cooked on your flat top griddle for a perfect weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 quesadillas
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs sirloin or flank steak thinly sliced
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp vegetable oil divided
  • 1 large bell pepper any color, thinly sliced
  • 1 medium yellow onion thinly sliced
  • 4 large flour tortillas burrito size
  • 4 cups shredded cheese blend cheddar and Monterey Jack recommended

Equipment

  • 1 Blackstone Griddle
  • 2 Spatula
  • 1 Knife and Cutting Board

Instructions
 

  1. In a medium bowl, combine the chili powder, cumin, garlic powder, onion powder, salt, and pepper. Add the thinly sliced steak and toss to coat evenly.
  2. Preheat your Blackstone griddle over medium-high heat for about 5-10 minutes.
  3. Add 1 tbsp of oil to the griddle. Place the sliced peppers and onions on the hot surface and cook, stirring occasionally, for 5-7 minutes until softened and slightly charred. Move to a cooler zone of the griddle.
  4. Add the remaining 1 tbsp of oil to the hot zone of the griddle. Spread the seasoned steak in a single layer and cook for 2-3 minutes per side, until browned and cooked through. Avoid overcooking.
  5. Reduce griddle heat to medium-low. Place a tortilla on the griddle. Sprinkle about 1 cup of shredded cheese over the entire tortilla. Arrange a quarter of the cooked steak and veggies over one half of the tortilla.
  6. Fold the empty half of the tortilla over the fillings. Press down gently with a spatula. Cook for 2-3 minutes per side, until the tortilla is golden brown and crispy and the cheese is fully melted.
  7. Remove the quesadilla from the griddle, cut into wedges, and serve immediately with your favorite toppings like sour cream, guacamole, and salsa.

Notes

For extra crispy tortillas, you can spread a thin layer of butter on the outside of the tortilla before grilling.
Feel free to use pre-shredded cheese to save time, but shredding your own from a block results in a better melt.
Leftover quesadillas can be stored in the refrigerator for up to 3 days and reheated on the griddle or in a skillet.
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