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Overhead view of Blackstone Steak Quesadillas with golden-brown charred flour tortillas and juicy steak filling.

Blackstone Steak Quesadillas with Seared Ribeye and Provolone

Crispy Blackstone Steak Quesadillas featuring thinly sliced ribeye, melted provolone, and caramelized onions. Perfectly seared on a flat-top griddle for a golden-brown, charred crust and juicy, cheesy interior.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American
Calories: 645
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 1.5 lbs ribeye steak thinly sliced
  • 4 large flour tortillas 12-inch size
  • 8 oz provolone cheese thick sliced
  • 2 large white onions sliced thin
  • 2 tbsp avocado oil high smoke point
  • 2 tbsp unsalted butter for tortillas
  • 1 tsp kosher salt
  • 1 tsp black pepper cracked
  • 0.5 tsp garlic powder

Equipment

  • 1 Blackstone Griddle Or any flat-top cooking surface.
  • 2 Griddle Spatulas Long-handled for flipping steak and onions.
  • 1 Grill Press To ensure even browning and melting.

Method
 

Prepare the Griddle
  1. Preheat your Blackstone griddle to medium-high heat (400°F / 200°C).
  2. Add 1 tbsp oil and sauté onions for 5-7 minutes until translucent and golden.
Sear the Steak
  1. Add remaining oil to the high-heat zone. Spread steak in a single layer and sear for 90 seconds. Season and toss until browned.
  2. Mix the onions into the steak and move the mixture to a cool zone.
Assemble and Crisp
  1. Butter the griddle, lay down a tortilla, and add layers of cheese, steak, and more cheese before folding.
  2. Press the quesadilla for 2 minutes per side until golden brown with dark charred spots and melted cheese.

Notes

Pat steak dry before cooking to ensure a proper sear.
Use a pizza cutter to slice the quesadillas into three clean triangles after resting for one minute.