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How to Make Steak Cheese Quesadillas on the Blackstone
- Prep the steak: Season the steak generously and grill on the Blackstone until your desired doneness. Let it rest, then slice thin or chop.
- Cook add-ins: Sauté any veggies you want on the side of the griddle with a little oil or butter.
- Assemble: On one half of a tortilla, layer cheese, steak, and any extras. Fold in half to make a half-moon shape.
- Griddle time: Place folded quesadillas on the hot Blackstone and cook until golden and crispy on both sides, flipping once.
- Serve: Slice into wedges and serve hot with your favorite dipping sauces.
Pro Tips for Quesadilla Success
- Use a press or spatula: Gently press the quesadilla to ensure the cheese melts evenly.
- Don’t overload: Too much filling can make flipping difficult — aim for balance.
- Let them rest for a minute before slicing — this helps the cheese set and prevents spilling.
A Flat-Top Favorite for Any Occasion
Steak Cheese Quesadillas on the Blackstone are the kind of meal that feels indulgent but is super simple to make. They’re perfect for weeknight dinners, weekend cookouts, or even game day snacks. Once you try them griddled to perfection, you’ll never go back to the stovetop version again.
Ready to fire up the Blackstone and sink your teeth into cheesy, steak-loaded deliciousness? Make these quesadillas once, and they’ll be a regular in your rotation.
Would you like a full printable recipe with exact measurements and step-by-step photos?
