Steak Cheese Quesadillas on Blackstone

These incredible steak and cheese quesadillas have become our absolute go-to Blackstone recipe because they perfectly showcase everything that’s wonderful about cooking on a flat top griddle. The even heat distribution gives you consistent browning, the large cooking surface lets you prepare everything simultaneously, and cleanup is minimal since everything happens on one surface. They taste like something you’d order at an upscale Mexican restaurant but are simple enough for any weeknight when you want dinner to feel genuinely special and memorable.

Recipe FAQs

→ Can I make these without a Blackstone griddle?

Yes! You can use a large skillet or regular grill pan. Just cook the steak first, then make the quesadillas in the same pan over medium heat.

→ What’s the best cut of steak for quesadillas?

Skirt steak and flank steak work best because they’re flavorful, cook quickly, and are easy to dice. Sirloin is another good option.

→ How do I know when the quesadillas are done?

They should be golden brown and crispy on both sides, with the cheese fully melted inside. You’ll see it starting to ooze slightly at the edges.

→ Can I prep these ahead of time?

You can cook the steak and onions ahead, but assemble and cook the quesadillas fresh for the best crispy texture.

→ What temperature should I cook these at?

Start at medium-high (400°F) for the steak, then reduce to medium heat for the quesadillas to prevent burning while the cheese melts.

→ What should I serve with these quesadillas?

Salsa, guacamole, sour cream, or pico de gallo all make great dipping sauces. A simple side salad rounds out the meal nicely.