Description
Juicy steak and melted cheese folded inside crispy tortillas, cooked to perfection on a Blackstone griddle for a quick and satisfying quesadilla.
Ingredients
Scale
- 1 lb flank steak or sirloin, thinly sliced
- 4 large flour tortillas
- 2 cups shredded Mexican blend cheese
- 1 small onion, thinly sliced
- 1 bell pepper, thinly sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: sour cream, guacamole, salsa for serving
Instructions
- Preheat Blackstone griddle to medium-high heat and add 1 tablespoon olive oil.
- Season steak slices with salt and pepper and cook on the griddle until browned and cooked to desired doneness, about 3-4 minutes per side. Remove and set aside.
- Add remaining olive oil to the griddle and sauté onions and bell peppers until softened, about 5 minutes.
- Reduce heat to medium. Place a tortilla on the griddle, sprinkle half with cheese, then add steak, sautéed veggies, and more cheese on top.
- Fold tortilla over and press gently with a spatula. Cook for 2-3 minutes per side until tortilla is golden and cheese melted.
- Remove quesadilla, slice into wedges, and serve with sour cream, guacamole, and salsa.
Notes
- Use a cast iron skillet if you don’t have a Blackstone griddle.
- Feel free to add jalapeños or hot sauce for some heat.
- Leftover steak works great for this recipe.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Griddle Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 600
- Sugar: 3g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg