These Blackstone Steak Quesadillas are filled with juicy steak and melted cheese, and are sure to make your mouth water. Topped with your favorite toppings, they're perfect for any beef-lover!
Why You Will Love This Recipe
Whether you're a seasoned grill master or just getting started in the backyard cooking game, Blackstone Steak Quesadillas are sure to become your new favorite. These steak quesadillas are loaded with flavor, but surprisingly easy to make in just 15 minutes. This recipe for steak quesadillas is:
- Versatile. You can use fresh steak and sear it first on your Blackstone, or use leftover steak. You can also cook the steak on a stove top skillet or air fryer.
- Adaptable. No Blackstone? If you have a cast iron stove top griddle, or a large cast iron skillet, you can still make this recipe too!
- Perfect for a quick and easy weeknight meal. It only takes about 15 minutes to make, so you can have dinner on the table in no time.
With your favorite toppings, these quesadillas are sure to become a family favorite.
Jump to:
- Why You Will Love This Recipe
- Steak Quesadillas Ingredients
- How to Make Blackstone Steak Quesadillas
- Serving Suggestions
- Related Recipes
- Substitutions and Variations
- Equipment
- Storage and Reheating
- Tips for Success
- Frequently Asked Questions
- Food Safety
- Some Other Recipes We Are Sure You Will Love
- 📖 Recipe
- Connect with Smells Like Delish!
Steak Quesadillas Ingredients
This is the perfect recipe for using up any leftover steak or beef roast in your refrigerator. However, if you don't have any leftover steak, just quickly sear a steak on the Blackstone or in your air fryer first.
I make these steak quesadillas anytime I have leftover rib-eye steak, as it's super tender and has lots of flavor.
- Beef Steak - Fresh uncooked, or a piece of leftover steak.
- Flour Tortillas - Fresh, soft flour tortillas.
- Cajun Seasoning - Use store bought, or make our Louisiana Cajun Seasoning blend and stash it in your spice cupboard. Or use our Montreal Steak Seasoning recipe.
- Butter
- Mexican Cheese Blend - Shredded
- Mushrooms - Sliced thin.
- Onion - Diced fine.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Blackstone Steak Quesadillas
These Blackstone steak quesadillas come together quickly (with minimal mess!) and everyone will love their cheesy, steak-filled centers. If you don't have left over steak, you can sear a piece of steak on the Blackstone first, or you can quickly air fry it beforehand.
Prepare The Steak
- Preheat the Blackstone to 350F. Season the raw steak with Cajun seasoning on both sides of the meat.
- Place the steak on your Blackstone at 350F for 6 to 8 minutes (medium rare), or 8 to 10 minutes for well done.
- Cut the steak into bit sized pieces, or slice thin.
Season Tortillas
- Spread some butter over each flour tortillas.
- Sprinkle the buttered tortilla with the Cajun seasoning and lay on the Blackstone, butter side down so it can brown.
- Sprinkle cheese and steak pieces on the top of each flour tortilla while on the Blackstone griddle.
- Top with onions and sliced mushrooms on one half of the tortilla. Fold each steak quesadilla in half.
Finish Cooking Steak Quesadillas
- Let the cheese melt for a minute or two, pressing down with a metal spatula so that the cheese, onions, mushrooms, and steak all heat up together inside the steak quesadillas.
Slice and Serve
- Remove each steak quesadilla from the Blackstone when you can see the cheese has melted. Transfer to a platter and cut into thirds, like pie wedges. Serve with your favorite toppings while hot!
Serving Suggestions
There's nothing quite like the taste of a warm, gooey quesadilla filled with juicy steak, melted cheese, and all your favorite toppings. And when you make them on a Blackstone griddle, they're even better!
Serve with our Cilantro Lime Coleslaw, Amish Coleslaw, Bowtie Pesto Pasta Salad, or our Walmart Broccoli Crunch salad for a complete summer patio meal!
See below for more Mexican and Latin inspired recipes:
- Birria Quesadillas
- Cuban Fried Plantains
- Air Fryer Cheese Quesadillas
- Chile Relleno Burrito
- Mexican White Sauce
- Chili Lime Shrimp Tacos
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
Substitutions and Variations
Here are a few delicious variations using this steak quesadilla recipe as a base:
- Try chicken, pork, or shrimp instead of beef steak for other flavors!
- Instead of Mexican blend cheese, you can use shredded Monterey Jack, Cheddar, or Pepper Jack.
- Add other toppings to the quesadillas, such as sliced Jalapeno peppers, or diced tomatoes.
- You can serve the quesadillas with your favorite dipping sauces, such as our Mexican White Sauce, sour cream, or salsa.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making a this recipe for steak quesadilla.
Storage and Reheating
These quesadillas can be stored in the refrigerator for up to 3 days. To reheat, simply place them in a skillet over medium heat and cook until heated through, or microwave for 20 to 30 seconds.
Tips for Success
- Use a good quality steak. The better the steak, the better the steak quesadilla will taste.
- Don't overcook the steak. You want the steak to be cooked through, but you don't want it to be dry.
- Use a good melting cheese. Cheddar cheese is a good choice, but you can also use Monterey Jack, American, or a blend of cheeses.
- Don't overcrowd the griddle. If you try to cook too many quesadillas at once, they won't cook evenly.
- Cook the steak quesadilla over medium heat. This will help to prevent them from burning.
Frequently Asked Questions
Any type of steak will work for this recipe, but a good quality steak will give you the best flavor. I recommend using a flank steak, skirt steak, or sirloin steak. This recipe is perfect for leftover steak also!
Any type of griddle will work for this recipe for steak quesadilla, but a Blackstone griddle is ideal.
Some popular toppings for this recipe for steak quesadilla include sour cream, guacamole, salsa, and pico de gallo.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
See more guidelines at USDA.gov.
Some Other Recipes We Are Sure You Will Love
📖 Recipe
Blackstone Steak Quesadillas
Ingredients
- 1 lb steak raw or leftover
- 2 tablespoon Cajun seasoning divided, ½ for steak and ½ for tortillas
- 2 tablespoon butter
- 6 large flour tortillas burrito size
- 1½ cup Mexican cheese blend or any shredded cheese you prefer
- 1 cup mushrooms sliced thin
- ½ cup onion finely diced
- toppings like salsa, queso, etc
Instructions
- Preheat the Blackstone to 350F. Season the raw steak with Cajun seasoning on both sides of the meat.1 lb steak, 2 tablespoon Cajun seasoning
- Place the steak on your Blackstone at 350F for 6 to 8 minutes (medium rare), or 8 to 10 minutes for well done.
- Cut the steak into bit sized pieces, or slice thin.
- Spread a teaspoon of butter over each flour tortillas.2 tablespoon butter, 6 large flour tortillas
- Sprinkle the buttered tortilla with the Cajun seasoning and lay on the Blackstone, butter side down.
- Sprinkle cheese and steak pieces on the top of each flour tortilla while on the Blackstone griddle.1½ cup Mexican cheese blend
- Top with onions and sliced mushrooms on one half of the tortilla. Fold each tortilla in half.1 cup mushrooms, ½ cup onion
- Let the cheese melt for a minute or two, pressing down with a metal spatula so that the cheese, onions, mushrooms, and steak all heat up together.
- Remove eacj steak quesadilla from the Blackstone when you can see the cheese is melted. Transfer to a platter and cut into thirds, like pie wedges. Serve with your favorite toppings while hot!toppings
Notes
- Use a good quality steak. The better the steak, the better the steak quesadilla will taste.
- Don't overcook the steak. You want the steak to be cooked through, but you don't want it to be dry.
- Use a good melting cheese. Cheddar cheese is a good choice, but you can also use Monterey Jack, American, or a blend of cheeses.
- Don't overcrowd the griddle. If you try to cook too many quesadillas at once, they won't cook evenly.
- Cook the steak quesadilla over medium heat. This will help to prevent them from burning.
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