Blackstone Steak Quesadillas With Sauce

These Blackstone Steak Quesadillas are soooo good! They’re simple to make, really filling, and I love the little bit of crispy char you get on the tortillas from the grill.

If you’re looking for an easy weeknight dinner or a crowd-pleasing weekend meal, these steak quesadillas are IT.

This is the only way I’m making quesadillas from now on.

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With tender, seasoned beef, melty cheese, and crisp tortillas, this Blackstone recipe is perfect for backyard cooking or camping with the family.

We love how simple these are to throw together. Everything gets cooked on the flat top griddle for minimal mess and quick cleanup.

Customize them with whatever veggies or cheese your family likes best, and serve with your favorite dipping sauces.

Blackstone Steak Quesadillas

Ingredients (Makes 4 Quesadillas)

For the steak:

• 1 to 1.5 lbs flank, skirt, or ribeye steak, thinly sliced or chopped
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder
• ½ tsp cumin
• Salt and pepper to taste
• Juice of ½ lime (optional for marinating)

For the quesadillas:

• 4 large flour tortillas
• 2 cups shredded cheese (Mexican blend, cheddar, or pepper jack)
• 1 small onion, thinly sliced
• 1 small bell pepper, thinly sliced
• 1 tbsp butter or neutral oil for crisping tortillas
• Optional: sliced jalapeños, mushrooms, or green onions

For the dipping sauce:

• 1/2 cup mayonnaise
• 1 tbsp fresh lime juice
• Zest of 1/2 lime (optional)
• 1 garlic clove, finely minced
• 1/2 tsp cumin
• Salt to taste

How to Make Steak Quesadillas on the Blackstone

Prep the Steak:
Season the steak with garlic powder, onion powder, chili powder, cumin, salt, pepper, and lime juice if using. Let it sit for 15-30 minutes to soak up the flavor while you prep your other ingredients.

Heat the Blackstone:
Preheat your Blackstone griddle on medium-high. Drizzle a little oil or butter over the surface to prevent sticking. We prefer to use large amounts of butter when cooking on the Blackstone- you can use whatever works best for you.

Cook the Veggies:
Add the onions and bell peppers to one side of the griddle. Cook until softened and lightly charred, about 5-7 minutes. Move them to a cooler part of the griddle to keep warm.

Cook the Steak:
On the hot zone, cook the steak for 2-3 minutes per side or until it’s browned and cooked to your desired doneness. Remove from heat. You can mix the steak and veggies together, or keep them separate if you prefer.

Assemble the Quesadillas:
Lightly oil or butter the griddle. Place a tortilla on the griddle, sprinkle with cheese, add steak and veggies, then top with another layer of cheese and fold the tortilla over. Press gently with a spatula to help it crisp.

Crisp and Flip:
Cook each quesadilla for about 2-3 minutes per side until golden and crispy. Cut into wedges and serve hot.

Make The Sauce:

Whisk all ingredients together in a small bowl until smooth. Taste and adjust lime, salt and spice. Chill for 10-15 minutes before serving if you have time- this helps the flavors meld.

Tip: This Blackstone accessory kit comes with 35 pieces and has worked great for us- see it on Amazon.

Tips and Variations

• Swap steak for leftover grilled chicken or carnitas.
• Add mushrooms or jalapeños for extra flavor.
• Want it spicier? Try pepper jack cheese or a drizzle of hot sauce before folding.

Serving Suggestions

These Blackstone steak quesadillas go great with the lime dipping sauce, sour cream, salsa, or guacamole. Add a side of grilled corn or a simple salad to round out the meal.

Why We Love These Blackstone Quesadillas

This recipe is perfect for busy families, picky eaters, or anyone who wants a satisfying meal without turning on the oven! This is our favorite way to make quesadillas now- whether its chicken, cheese, or this steak variation.

The Blackstone griddle gives everything a delicious sear and makes it easy to cook for a group all at once.

Whether you’re planning a backyard dinner or looking for something fun to make while camping, these steak quesadillas on the Blackstone are a recipe worth repeating.

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