Steak quesadillas on the Blackstone make for one of the best at-home Mexican-inspired meals. This quick recipe is bursting with savory flavor in every single bite, and it’s so simple to put together that it’ll quickly become a part of your weekly rotation. You can really make this recipe your own by changing out everything from the protein to the vegetables, to even the steak seasoning. This post gives you the basic instructions, but I would highly encourage you to let your creativity soar by putting your own spin on this dish at every opportunity.
The Blackstone is simply the best method for grilling up recipes like steak quesadillas. The griddle gets nice and hot with ease and evenly heats the entire cooking surface so you can fill up every inch and make a large batch of quesadillas all at the same time. Similar Mexican-inspired recipes also prove the ease of the Blackstone. From Blackstone chicken fajitas to Blackstone tacos, there’s no limit to what you can do if you like meals that are meaty, cheesy, and deliciously seasoned.
Whether you’re grilling new life into your leftover steak or simply finding a new way to spice up your family’s Taco Tuesday, making steak quesadillas on the Blackstone will quickly become your new favorite method and further cement your status as a backyard grilling pro.
Why you should try this recipe
- Batch cook: Making a batch of quesadillas on the weekend is a great way to ensure you can enjoy a delicious meal all week long. While a standard skillet can only fit one quesadilla at a time, the Blackstone’s large cooking surface allows you to cook several at once. Whether you’re whipping them up for a crowd or simply looking to save time during the week, using the Blackstone can make it easy to double or triple your usual recipe.
- Quick cooking: The Blackstone is known for its large, even heating surface. The griddle effortlessly maintains its temperature so even after you add cold ingredients, it won’t cool way down and slow your cooking progress.
- Less mess: While making a plain cheese quesadilla only takes one pan, if you wish to add protein or veggies to your meal, you can quickly fill up the stove with many skillets. Using the Blackstone eliminates the excess of dirty dishes because you can cook all the elements of your filling along with the final quesadilla itself right on the same surface.
Ingredients in Blackstone Breakfast Burritos
- 4 burrito-size flour tortillas: For this recipe, you’ll be folding over large burrito-size tortillas to form your quesadillas. If you have smaller quesadillas, feel free to use two and make them sandwich-style instead.
- 1 pound sliced steak: Steak is an excellent protein option for Blackstone quesadillas. It cooks quickly and caramelizes during cooking to create the perfect flavor.
- 3/4 teaspoon salt: Salt is used to enhance the flavor of the steak and the veggies. Alternatively, you can use a fajita seasoning blend.
- 1/4 teaspoon ground black pepper: Pepper adds a subtle heat to the steak.
- 1/2 medium green bell pepper: Green bell pepper adds fresh flavor and texture to the quesadilla.
- 1/2 medium red bell pepper: Red bell peppers offer a hint of sweetness that complements the rich flavors of the steak.
- 1/2 medium yellow onion: Onion adds sweetness and ties together the other ingredients for a deeply flavorful bite.
- 2 cups shredded Mexican blend cheese: Cheese is the star ingredient so be sure to pick a blend you like. Feel free to use Pepper Jack, Quesadilla cheese, or whatever you have on hand.
- 2 tablespoons oil: The Blackstone has a naturally nonstick surface, but that doesn’t mean some ingredients won’t benefit from the extra moisture when you add a little cooking oil. While steak contains enough fat to remain tender, veggies cooked at higher heat often need a drizzle of oil to avoid drying out.
Instructions for Making Blackstone Breakfast Burritos
1. Preheat the Blackstone to medium-low heat. Place the peppers onto the griddle and drizzle with oil. Cook until the peppers are tender to your liking, about 4-7 minutes, stirring occasionally to avoid burning.
2. Add the onions to the griddle and cook for 2-3 minutes until tender and fragrant. Turn off the heat on one side of the griddle, then mix the onion and peppers and scrape to the side with no heat.
3. Place the steak onto the hot side of the griddle. Sprinkle it with salt and pepper.
4. Cook the steak for 5-9 minutes, stirring occasionally until browned and cooked to an internal temperature of at least 150 degrees Fahrenheit for medium-well.
4. Scrape the steak to the cool side of the griddle and place a tortilla on the hot side. Then, begin building your quesadilla by layering meat and cheese into half of the tortilla.
5. Fold the tortilla over and allow the cheese to melt before flipping and browning on the other side, about 2-3 minutes.
6. Serve warm with your choice of toppings.
Variations and Substitutions
- Swap the protein: This recipe will taste great with chicken, shredded beef, and even pork. Just be sure to adjust the cooking time and ensure that your protein reaches its target internal temperature when cooking. Alternatively, you can always skip the meat and just enjoy an extra cheesy dish.
- Add or skip the veggies: If peppers and onions aren’t your thing, feel free to leave them out. On the other hand, if you just can’t get enough, add more. Adding sauteed spinach, mushrooms, and grape tomatoes can add lots of flavor if you’re looking for a satisfying veggie-heavy quesadilla.
- Get creative with dipping sauce: Guacamole is one of my go-to’s for steak quesadillas but feel free to use any kind you like. Spicy dipping sauces are a great way to add flavor while those with acidic lime and cilantro flavors can also make a perfect match up.
Tips and Tricks for Making Blackstone Steak Quesadillas
- Let the steak develop some color: While the steak is technically cooked once it reaches temperature, you might find that it’s still a pale color. Allowing it to cook for a few extra minutes will allow it to brown and ensure that it gets those delicious crispy bites we all love. If you prefer your steak to be rare or medium in your quesadilla, simply cook the steak whole on the griddle to your preferred doneness, let it rest, and then slice it before adding it to your tortilla.
- Slice the veggies thin: Overly thick pieces of bell pepper and onion take longer to cook and make the bites less uniform throughout the dish.
- Add taco seasoning: While some may appreciate the simplicity of salt and pepper to highlight a steak, don’t shy away from extra seasoning if that’s how you enjoy your steak. Feel free to add a marinade, taco seasoning, or your favorite blend of spices.
- Adjust the heat as needed: You know the temperature of your griddle better than anyone. While this recipe gives guidance, always feel free to adjust the temperature up or down as needed during the cooking process.
Related Recipes
Blackstone Steak Quesadillas
Ingredients
- 4 burrito-size flour tortillas
- 1 pound sliced steak
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 medium green bell pepper
- 1/2 medium red bell pepper
- 1/2 medium yellow onion
- 2 cups shredded Mexican blend cheese
- 2 tablespoons oil
Instructions
- Preheat the Blackstone to medium-low heat. Place the peppers onto the griddle and drizzle with oil. Cook until the peppers are tender to your liking, about 4-7 minutes, stirring occasionally to avoid burning.
- Add the onions to the griddle and cook for 2-3 minutes until tender and fragrant. Turn off the heat on one side of the griddle, then mix the onion and peppers and scrape to the side with no heat.
- Place the steak onto the hot side of the griddle. Sprinkle it with salt and pepper.
- Cook the steak for 5-9 minutes, stirring occasionally until browned and cooked to an internal temperature of at least 150 degrees Fahrenheit for medium-well.
- Scrape the steak to the cool side of the griddle and place a tortilla on the hot side. Then, begin building your quesadilla by layering meat and cheese into half of the tortilla.
- Fold the tortilla over and allow the cheese to melt before flipping and browning on the other side, about 2-3 minutes.
- Serve warm with your choice of toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
