Steak cheese quesadillas on Blackstone are like a warm, cheesy hug wrapped in crispy goodness. Imagine biting into a perfectly grilled tortilla filled with succulent steak, gooey cheese, and vibrant veggies. The aroma wafts through the air, enticing everyone to gather around the grill for a scrumptious feast.
This dish brings back memories of summer evenings spent with friends, laughter echoing as we devoured these cheesy delights. Whether it’s a casual get-together or a family dinner, steak cheese quesadillas are always a hit. Get ready for an explosion of flavors that will have your taste buds dancing with joy! For more inspiration, check out this more dinner recipes recipe.
Why You'll Love This Recipe
- The ease of preparation makes this dish perfect for busy weeknights or relaxed weekends
- Each bite is a delightful mix of savory steak and melted cheese, creating an irresistible flavor profile
- The vibrant colors make it visually appealing and Instagram-worthy
- These quesadillas are versatile; customize them with your favorite ingredients or spices!
I still remember the first time I made these for my family; their faces lit up like Christmas morning when they took that first cheesy bite.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Flour Tortillas: Choose large tortillas for easy folding and maximum filling capacity; I prefer the soft ones for ultimate chewiness.
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Ribeye Steak: Select a well-marbled ribeye for maximum flavor and tenderness; slice it thinly across the grain for that melt-in-your-mouth experience.
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Shredded Cheese: Aim for a blend of Monterey Jack and cheddar; the mixture provides both creaminess and sharpness.
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Bell Peppers: Use colorful bell peppers for added sweetness and crunch; they brighten up the dish visually and flavor-wise.
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Onion: Sweet onions caramelize beautifully, adding depth to your quesadilla; don’t skip this step!
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Olive Oil: A drizzle helps to achieve that golden-brown crispiness while grilling; it also enhances flavor.
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Seasoning Blend: Use garlic powder, cumin, and chili powder to amp up the flavor profile; feel free to adjust according to your spice preference.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Steak Cheese Quesadillas on Blackstone
Prepare Your Ingredients: Start by gathering all your ingredients on a clean countertop. Slice the ribeye steak thinly against the grain and chop bell peppers and onions into bite-sized pieces.
Heat Up the Blackstone Griddle: Preheat your Blackstone griddle to medium-high heat until it’s sizzling hot. A well-heated surface ensures those beautiful grill marks on your quesadillas.
Sauté Vegetables: Drizzle olive oil on one side of the griddle and add chopped onions and bell peppers. Sauté for about 5 minutes until they soften and become fragrant; you want those caramelized edges!
Add Steak to the Grill: Push the veggies aside, add more olive oil if needed, then toss in your sliced ribeye steak. Season with garlic powder, cumin, and chili powder; cook until browned but still juicy (about 3-4 minutes).
Assemble Your Quesadillas: Lay out flour tortillas on a flat surface. On one half of each tortilla, layer sautéed veggies, steak slices, and shredded cheese generously. Fold over the other half like a taco.
Grill Quesadillas Until Golden Brown: Place assembled quesadillas on the griddle. Grill each side for about 3-4 minutes or until golden brown and crispy; press down gently with a spatula to help melt that cheese perfectly.
After cooking these steak cheese quesadillas on Blackstone, let them rest briefly before slicing into wedges. Serve with salsa or guacamole on the side—because who can resist dipping? Enjoy every cheesy bite while reminiscing about good times around the grill!
You Must Know
- The secret to perfect Steak Cheese Quesadillas on Blackstone is using high-quality steak and fresh ingredients
- The sizzling sound of quesadillas cooking is music to every food lover’s ears
- Remember, the right cheese blend can elevate the flavor dramatically, making every bite a delight
Perfecting the Cooking Process
Start by preheating your Blackstone griddle while prepping ingredients; then sear the steak before adding veggies and cheese for perfect layering.
Add Your Touch
Feel free to swap in your favorite proteins or add spices like cumin or paprika for extra flavor.
Storing & Reheating
Store leftover quesadillas in an airtight container in the fridge for up to three days; reheat on low heat to maintain crispiness.
Chef's Helpful Tips
- Use thinly sliced steak for even cooking and easier handling when assembling quesadillas
- Let your cheese blend sit at room temperature for better melting during cooking, ensuring gooey deliciousness
- Don’t overcrowd the griddle; this allows even cooking and prevents soggy quesadillas
Sharing my first attempt at making Steak Cheese Quesadillas on Blackstone was hilarious—my friends declared it a culinary masterpiece, albeit with a slight cheese explosion!
FAQ
Can I use chicken instead of steak for these quesadillas?
Absolutely! Chicken works great too; just cook it thoroughly before adding cheese. For more inspiration, check out this great lunch ideas recipe.
What type of cheese is best for quesadillas?
A mix of cheddar and Monterey Jack gives that perfect melt and flavor balance.
How do I prevent soggy tortillas?
Ensure your filling isn’t too wet and give them a good grilling until crispy!
Steak Cheese Quesadillas on Blackstone
- Total Time: 30 minutes
- Yield: Serves 4 (1 quesadilla each) 1x
Description
Steak cheese quesadillas on the Blackstone griddle are a mouthwatering delight that combines juicy ribeye steak, gooey cheese, and colorful veggies all wrapped in a crispy tortilla. Perfect for gatherings or family dinners, these quesadillas deliver a burst of flavor that will have everyone coming back for seconds. With easy preparation and customizable ingredients, this recipe is destined to become a favorite at your table.
Ingredients
- 4 large flour tortillas
- 1 lb ribeye steak, thinly sliced
- 2 cups shredded cheese (Monterey Jack and cheddar blend)
- 1 cup bell peppers, chopped (any color)
- ½ cup sweet onion, chopped
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp chili powder
Instructions
- Prepare your ingredients by slicing the ribeye steak and chopping the vegetables.
- Preheat the Blackstone griddle to medium-high heat.
- Sauté the onions and bell peppers in olive oil for about 5 minutes until softened.
- Push the veggies aside and add the steak; season with garlic powder, cumin, and chili powder. Cook until browned (3-4 minutes).
- Assemble quesadillas by layering sautéed veggies, steak, and cheese on half of each tortilla. Fold over.
- Grill each quesadilla for about 3-4 minutes per side until golden brown and crispy. Press gently with a spatula to ensure melted cheese.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla (160g)
- Calories: 480
- Sugar: 2g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 80mg
Keywords: Use high-quality ribeye for the best flavor. Feel free to customize with your favorite proteins or spices. Store leftovers in an airtight container for up to three days; reheat on low heat to retain crispiness.
