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

Scale

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.