Can I make the filling ahead?

You can cook the steak and vegetable filling up to two days ahead and refrigerate it. Assemble and grill the quesadillas fresh, since that's when the tortilla stays crisp and the cheese melts through the filling. I wouldn't build the tortillas in advance.

What steak cut should I use?

Sirloin is my first choice. Flank steak or skirt steak also work for thin strips.

Which cheese melts best?

Use Monterey Jack with medium cheddar for the filling. Oaxaca cheese is a good swap if you can find it. I shred cheese from a block because packaged shreds can melt less smoothly from their coating.

Why did my steak steam on the griddle?

The steak was likely crowded or stacked up. Put the strips in a single layer with room around them, even if that means using more of the Blackstone surface. A pile holds moisture around the meat, and the strips steam before they can sear. Slice the steak thinly and keep the pieces bite-sized. They're easier to spread out.

How do I store and reheat leftovers?

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat on the Blackstone or in a dry skillet over medium heat for a few minutes per side until crispy and warmed through. Skip the 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 for nights when I want dinner hot off the griddle and on the table for four without moving between pans. Thin steak strips sear beside peppers and onion, then get folded with melted cheese inside a flour tortilla with browned, crisp edges (my favorite part).

I cut the steak against the grain into thin, bite-sized strips before seasoning it, and I grate the cheese from a block when I have it on hand. The griddle moves fast once it's hot, so I slice and shred before the oil goes down because I don't want to stop and fuss with cheese while the steak cooks.

Spread the steak in one layer on its side of the Blackstone, and don't crowd the strips or they'll steam instead of getting the seared surface I want. The peppers and onion cook alongside it for 5 to 7 minutes, until softened and lightly caramelized, then I bring the filling together while the griddle is still hot.

Fold each tortilla only after the filling is on one half, then brown both sides over medium heat. I like sour cream at the table, and Spanish rice makes it a fuller dinner when everyone is hungry.

Why you'll love this recipe

Four large quesadillas make dinner when people want something hot and handheld.
The filling cooks on one broad griddle surface, with steak on one side and vegetables on the other.
Cheese goes above and below the filling, and the cut wedges hold together on the plate.
The peppers and onion pick up browned bits while the steak sears nearby.
Add black beans, or use corn or jalapeños for more texture or heat in the filling.
Sirloin cooks quickly in thin strips and stays easy to bite through after the 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'd serve refried beans or a simple corn salad. For a lighter plate, put out a fresh green salad with citrus vinaigrette, and Chicken Salad Wonton Cups can start dinner for a larger group.

Blackstone Steak Quesadillas with Peppers and Cheese

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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: 1.5 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; 0.5 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 each tortilla only after the filling is on one half, then brown both sides over medium heat. I like sour cream at the table, and Spanish rice makes it a fuller dinner when everyone is hungry.

Why you'll love this recipe

Four large quesadillas make dinner when people want something hot and handheld.
The filling cooks on one broad griddle surface, with steak on one side and vegetables on the other.
Cheese goes above and below the filling, and the cut wedges hold together on the plate.
The peppers and onion pick up browned bits while the steak sears nearby.
Add black beans, or use corn or jalapeños for more texture or heat in the filling.
Sirloin cooks quickly in thin strips and stays easy to bite through after the quesadillas are sliced.

Ingredients

Servings4

•1.5 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
•0.5 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.

FAQ

I'd serve refried beans or a simple corn salad. For a lighter plate, put out a fresh green salad with citrus vinaigrette, and Chicken Salad Wonton Cups can start dinner for a larger group.