Steak Cheese Quesadillas (Printable Version)

Steak, onions, and melty cheese folded into crispy tortillas—easy and satisfying on the Blackstone.

# Everything You’ll Need:

→ Quesadilla Filling

01 - 450 g ribeye or sirloin steak, thinly sliced
02 - 1 tablespoon olive oil
03 - 1 small onion, thinly sliced
04 - 1 small bell pepper, thinly sliced (any color)
05 - 1 teaspoon garlic powder
06 - Salt and pepper, to taste

→ Cheese & Tortillas

07 - 200 g shredded mozzarella cheese
08 - 200 g shredded cheddar cheese
09 - 4 large flour tortillas (30 cm)
10 - Butter or oil, for grilling

→ Optional Dips & Toppings

11 - Sour cream, for dipping
12 - Salsa or pico de gallo
13 - Fresh cilantro, chopped
14 - Pickled jalapeños, for serving

# Steps to Cook:

01 - Season the steak slices with garlic powder, salt, and pepper. Preheat the Blackstone griddle over medium-high heat, then add olive oil.
02 - Sear the steak slices on the hot griddle for 2–3 minutes per side until browned. Push to the side and cook the onion and bell pepper until softened, about 5–6 minutes.
03 - Place a tortilla on the griddle, sprinkle half with mozzarella and cheddar, then add a portion of steak and veggies. Fold over and press gently.
04 - Cook the quesadillas 2–3 minutes per side until golden brown and crispy, adding butter or oil if needed.
05 - Remove from griddle, let sit a minute, then cut into wedges. Serve with sour cream, salsa, and toppings of your choice.

# Extra Suggestions:

01 - Use thinly sliced steak for quicker cooking and better bite.
02 - Press down lightly on the quesadilla with a spatula to get an even, crisp sear.
03 - A mix of mozzarella and cheddar gives you both stretch and flavor.
04 - Pre-cook the steak and veggies ahead for a quick weeknight meal.

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