Steak Fajita Quesadillas on the Blackstone: The Ultimate Grilled Delight
If you love restaurant-style quesadillas, you’ll adore these Steak Fajita Quesadillas made on the Blackstone! Packed with juicy steak, sautéed peppers and onions, melted cheese, and a touch of salsa, they’re bursting with flavor and perfect for a quick, satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
Ingredients
Scale
- 1 lb skirt steak, diced into 1-inch pieces
- 1 tbsp vegetable oil
- 2 tbsp taco seasoning
- 1 red bell pepper, diced
- 1 yellow onion, diced
- ¼ cup salsa
- 1½ cups cheddar cheese, shredded
- 1½ cups Monterey Jack cheese, shredded
- 4 large flour tortillas (burrito size)
Instructions
- Preheat the Blackstone Grill to medium-high heat (about 400°F). Spread the vegetable oil on the grill.
- Cook the steak: Place the steak in an even layer on the grill. Season with taco seasoning and sauté for 1-2 minutes per side until slightly browned.
- Add veggies: Toss in the bell pepper and onion. Cook for 5-7 minutes, stirring occasionally, until the steak is cooked through and the veggies are tender.
- Mix in salsa: Add the salsa and stir to coat the steak and veggies. Cook for another 1-2 minutes to blend flavors.
- Lower heat to medium and push the steak mixture to one side of the grill.
- Assemble quesadillas: Place tortillas on the grill. Layer each with cheese, steak mixture, and more cheese. Fold in half to form a half-moon shape.
- Cook until golden brown (1-2 minutes per side), flipping carefully.
- Slice and serve immediately. Enjoy!
Notes
✔ Leftovers? Store in an airtight container in the fridge for up to 5 days.
✔ Substitute steak: Flank steak works well if you don’t have skirt steak.
✔ Extra flavor: Add a squeeze of lime or a dollop of sour cream before serving.
Nutrition
- Calories: 652 kcal per serving
- Sugar: 5g
- Sodium: 1037mg
- Fat: 42g
- Saturated Fat: 21g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 48g
- Cholesterol: 152mg