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Close-up of perfectly seared steak strips and colorful bell peppers sizzling on a Blackstone griddle for steak quesadillas.

Blackstone Steak Quesadillas: The Ultimate Griddle Recipe

Learn how to make the best Blackstone Steak Quesadillas! This easy recipe features tender, seared steak, fajita-style veggies, and tons of melted cheese grilled to crispy perfection on your flat top griddle. The perfect weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 quesadillas
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Quesadillas
  • 1 lb sirloin or ribeye steak thinly sliced against the grain
  • 1 bell pepper thinly sliced
  • 1/2 onion thinly sliced
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups shredded cheese blend Monterey Jack and Cheddar
  • 4 large flour tortillas 8-10 inch
  • 2 tbsp canola oil or other high-smoke point oil

Equipment

  • 1 Blackstone Griddle
  • 2 Spatula

Method
 

  1. In a medium bowl, toss the thinly sliced steak with chili powder, cumin, garlic powder, salt, and pepper until well-coated.
  2. Preheat your Blackstone griddle over medium-high heat. Add the oil and spread it evenly across the surface.
  3. Place the seasoned steak on one side of the griddle and the sliced peppers and onions on the other. Cook the steak for 3-4 minutes until browned. Sauté the veggies until crisp-tender. Combine them and move to a cooler zone on the griddle.
  4. Place a tortilla on the hot griddle. Sprinkle cheese over the entire surface, then add the steak and veggie mixture to one half.
  5. Cook for 1-2 minutes until the cheese starts to melt. Fold the empty half over the filling and press gently. Cook for another 1-2 minutes per side until the tortilla is golden brown and crispy.
  6. Remove from the griddle, let it rest for a minute, then slice into wedges. Serve immediately with your favorite toppings like sour cream, salsa, and guacamole.

Notes

Tip 1: For extra tender steak, marinate it for 30 minutes in a little lime juice before seasoning.
Tip 2: Don't overcrowd the griddle. Cook in batches if necessary to ensure everything gets a good sear.
Tip 3: You can use butter instead of oil on the tortillas for an even richer, crispier finish.