Blackstone Steak Cheese Quesadillas
These steak and cheese quesadillas on the Blackstone became my answer to those nights when I want something that feels special but doesn’t require a ton of prep work or complicated techniques. There’s something genuinely magical about cooking everything on that flat top surface – the steak gets perfectly caramelized with beautiful brown edges, the onions turn sweet and golden, and the tortillas crisp up beautifully while all that cheese melts into gooey perfection. What started as a creative way to use up leftover steak has turned into one of our most requested weeknight dinners because it tastes like expensive restaurant food but comes together in less than thirty minutes on the griddle.
My husband discovered this winning combination last summer when he was experimenting with the Blackstone we got for his birthday present. He made these for lunch one Saturday, and they were so incredibly good that we ended up having them again for dinner that same night. Now whenever friends come over and see the Blackstone heating up, they automatically ask if we’re making these famous quesadillas.
