Ingredients
1 lb flank or skirt steak
1 tbsp olive oil
1 tsp garlic powder
1/2 tsp smoked paprika
Salt and pepper to taste
1 tbsp Worcestershire sauce
8 flour tortillas
2 cups shredded Mexican blend cheese
1/2 cup diced onion (optional)
1/4 cup chopped cilantro (optional)
Butter or oil for grilling
Instructions
1. Preheat your Blackstone grill to medium-high heat.
2. Rub steak with olive oil, garlic powder, paprika, salt, pepper, and Worcestershire sauce.
3. Grill steak 3–4 minutes per side or until desired doneness. Rest 5 minutes, then slice thinly against the grain.
4. Reduce heat slightly. Lightly butter one side of each tortilla.
5. Place tortilla, butter-side down, on the grill. Add a layer of cheese, sliced steak, onions, and cilantro. Top with more cheese and a second tortilla.
6. Grill 2–3 minutes per side until crispy and golden.
7. Remove and slice into wedges. Repeat with remaining ingredients.
8. Serve hot with salsa, sour cream, or guacamole.
Notes
Swap steak for grilled chicken or leftover brisket.
Add jalapeños or chipotle for a spicy kick.
Use a cast iron skillet indoors if you don’t have a Blackstone.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Quesadillas
- Method: Griddled
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 quesadilla
- Calories: 540
- Sugar: 2g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 85mg
Keywords: steak cheese quesadillas, blackstone quesadilla recipe, griddled steak tortilla