Can I make the filling ahead?

You can make the steak and other filling ingredients for the quesadillas two days ahead of time and refrigerate them. Assemble and grill the quesadillas just before serving to keep the tortilla crisp and the cheese melted onto the filling. Do not make the tortillas ahead of time.

What steak cut should I use?

Sirloin steak is a good choice. Thin-flank and thin-skirt steaks are other good choices.

Which cheese melts best?

Monterey Jack and medium cheddar are good cheeses to use as a filling. Oaxaca cheese can be used as a replacement if it's available. Shredded block cheese is a good replacement for packaged shredded cheese because the latter does not melt as well due to its coating.

Why did my steak steam on the griddle?

The steak was likely crowded or stacked up. Consider flattening the slices or increasing the cooking area on the griddle. Multiple layers of food prevent browning of the steak. Consider cutting the steak into smaller, bite-sized pieces. Smaller pieces will be easier to spread out.

How do I store and reheat leftovers?

Leftover quesadillas can be kept in the refrigerator in an airtight container for up to 3 days. To reheat, cook on the Blackstone or other dry skillet over medium heat for a few minutes on each side until fully reheated and crispy. Do not reheat in a microwave.

Blackstone Steak Quesadillas with Peppers and Cheese

By Mason BrooksOct 9, 2026

Prep

15 min

Cook

20 min

Total

35 min

Servings

Level

Easy

Jump to recipe

Blackstone steak quesadillas are an excellent meal option for feeding four people at one time using a single griddle. Grill steak strips and peppers and onion, place them in a flour tortilla with cheese, and grill the tortilla (my favorite part).

Blackstone Steak Quesadillas with Peppers and Cheese

I cut the steak in thin, bite-sized strips against the grain for eating and season it. I keep a wedge of cheese and grate it when possible. The griddle works fast, so I prepare the cheese and steak in advance to keep my hands free of cheese while cooking the steak on the griddle.

Lay the steak slices out flat on one side of the Blackstone griddle so they don't overlap. Overlapping slices can lead to steaming instead of browning, which I don't like. Bell peppers and onions cook on the griddle with the steak for 5 to 7 minutes or until tender and lightly browned. I build the meal on the warm griddle.

Fold tortillas in half with filling in one half and cook both sides over medium heat. I suggest serving sour cream on the side and Spanish rice as a side dish if people are extremely hungry.

Why you'll love this recipe

Four large quesadillas are a full meal if diners like hot, handheld foods.
The filling is prepared on a large flat grill, Steak is cooked on one side and vegetables on the other.
Cheese is added on top of and below the filling, Cheese wedges on the plate stay connected.
Peppers and onions soak up tasty bits from seared steak.
Add black beans or other ingredients to the filling, such as corn or jalapeños, for texture and flavor.
Sirloin is a good choice because it can be sliced thinly and will stay tender when quesadillas are sliced.

Instructions

Preheat the Blackstone griddle over medium-high heat.

Toss the sliced steak with the chili powder, cumin, garlic powder, salt, and pepper in a medium bowl until coated.

Slice the bell pepper and onion, and shred the cheese.

Apply a thin coat of oil to the hot griddle.

Spread the seasoned steak on one side of the griddle in a single layer and cook for 2-3 minutes per side, until seared and cooked through.

Cook the peppers and onion on the other side of the griddle for 5-7 minutes, stirring occasionally, until softened and lightly caramelized.

Combine the steak and vegetables on the griddle.

Reduce the griddle heat to medium and lightly oil a section of the griddle.

Place a tortilla on the griddle and layer cheese, steak and vegetables, then more cheese over one half.

Fold the empty tortilla half over the filling and cook for 2-3 minutes, until the bottom is golden brown and crisp.

Flip the quesadilla and cook for another 2-3 minutes, until the second side is crisp and the cheese is fully melted.

Move the quesadilla to a cutting board, rest it for a minute, then slice into wedges and serve immediately with sour cream, guacamole, or salsa.

FAQ

I suggest refried beans and other simple side dishes like corn salad. A citrus-dressed salad would be a low-calorie side dish choice. Here's how I would serve Chicken Salad Wonton Cups to many people: serve as an appetizer for a larger group.

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Lunch Dinner Beef Mexican American Quick Meals

Blackstone Steak Quesadillas with Peppers and Cheese

Name: Blackstone Steak Quesadillas with Peppers and Cheese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 quesadillas
Ingredients: 1 1/2 lb sirloin steak (or flank steak, thinly sliced against the grain); 1 tbsp chili powder; 2 tsp ground cumin; 1 tsp garlic powder; 1 tsp kosher salt; 1/2 tsp black pepper; 1 large red bell pepper (thinly sliced); 1 large yellow onion (thinly sliced); 4 cups shredded cheese blend (Monterey Jack and cheddar work well); 8 large flour tortillas (10-inch); 2 tbsp high-smoke-point oil (such as canola or avocado oil)

By Mason BrooksOct 9, 2026

Prep

15 min

Cook

20 min

Total

35 min

Servings

Level

Easy

Jump to recipe

Fold tortillas in half with filling in one half and cook both sides over medium heat. I suggest serving sour cream on the side and Spanish rice as a side dish if people are extremely hungry.

Why you'll love this recipe

Four large quesadillas are a full meal if diners like hot, handheld foods.
The filling is prepared on a large flat grill, Steak is cooked on one side and vegetables on the other.
Cheese is added on top of and below the filling, Cheese wedges on the plate stay connected.
Peppers and onions soak up tasty bits from seared steak.
Add black beans or other ingredients to the filling, such as corn or jalapeños, for texture and flavor.
Sirloin is a good choice because it can be sliced thinly and will stay tender when quesadillas are sliced.

Ingredients

Servings4

•1 ½ lb sirloin steak (or flank steak, thinly sliced against the grain)
•1 tbsp chili powder
•2 tsp ground cumin
•1 tsp garlic powder
•1 tsp kosher salt
•½ tsp black pepper
•1 large red bell pepper (thinly sliced)
•1 large yellow onion (thinly sliced)
•4 cups shredded cheese blend (Monterey Jack and cheddar work well)
•8 large flour tortillas (10-inch)
•2 tbsp high-smoke-point oil (such as canola or avocado oil)

Instructions

1
Preheat the Blackstone griddle over medium-high heat.
2
Toss the sliced steak with the chili powder, cumin, garlic powder, salt, and pepper in a medium bowl until coated.
3
Slice the bell pepper and onion, and shred the cheese.
4
Apply a thin coat of oil to the hot griddle.
5
Spread the seasoned steak on one side of the griddle in a single layer and cook for 2-3 minutes per side, until seared and cooked through.
6
Cook the peppers and onion on the other side of the griddle for 5-7 minutes, stirring occasionally, until softened and lightly caramelized.
7
Combine the steak and vegetables on the griddle.
8
Reduce the griddle heat to medium and lightly oil a section of the griddle.
9
Place a tortilla on the griddle and layer cheese, steak and vegetables, then more cheese over one half.
10
Fold the empty tortilla half over the filling and cook for 2-3 minutes, until the bottom is golden brown and crisp.
11
Flip the quesadilla and cook for another 2-3 minutes, until the second side is crisp and the cheese is fully melted.
12
Move the quesadilla to a cutting board, rest it for a minute, then slice into wedges and serve immediately with sour cream, guacamole, or salsa.