Black Stone Cheesesteak Quesadilla
Craving a cheesy, savory meal that’s quick and easy to make? This Cheesesteak Quesadilla recipe is the perfect solution! With tender steak, sautéed onions and peppers, and melty cheese, all wrapped in a crispy tortilla.
Ingredients
- 1 Flour Tortilla
- 2 Tablespoon Cajun Seasoning
- 2 Tablespoons Butter
- 1 Cip Mexican Blend Cheese
- 2 Tablespoons Mushrooms
- 2 Tablespoons Onion
- 200 Grams Steak
Instructions
- Sprinkle cajun seasoning or your favorite steak seasoning on both sides of the steak
- Place in a greased air fryer basket at 350° or the blackstone and cook for 6-8 minutes for medium rare, 8-10 for well done.
- Once the steak is cooked to your liking, allow it to rest for 5 minutes. This helps to seal the juices in. Then cut the steak into bite sized pieces.
- On a flour tortilla spread butter over the entire tortilla in an even layer. This allows the cajun seasoning to stick to it and gives it a nice golden brown color once cooked.
- Sprinkle the cajun seasoning over the butter and place side down on the Blackstone, a skillet or griddle.
- On the side that doesn’t have the butter and cajun seasoning, sprinkle an equal amount of your favorite cheese or whatever you have on hand all over the quesadilla. We ALWAYS have Mexican blend, mozzarella and cheddar on hand and have made it with them all.
- Top the cheese with mushrooms, onions and steak (or any of the other substitutions you are using) on half of the side of the quesadilla.
- The cheese only will help to melt on top of the steak and keep all of the ingredients in place.
- Fold the tortilla in half by flipping the cheese only side over. Let the cheese melt for a minute or two (every Blackstone distributes heat differently I’ve found so know your Blackstone!).
Notes
Thinly Slice the Steak: Use very thin slices of steak to ensure it cooks evenly and quickly. Partially freezing the steak before slicing makes this easier.
Crisp Up the Tortillas: Lightly brush the outside of the tortillas with oil or butter before cooking to achieve a golden, crispy exterior.
Use a Blend of Cheeses: Mix cheeses like provolone, mozzarella, or cheddar for a perfectly melty and flavorful quesadilla.
Don't Overstuff: Keep a moderate amount of filling to avoid a soggy quesadilla and ensure even heating when cooking.
Nutrition
Calories: 613kcalCarbohydrates: 25gProtein: 44gFat: 39gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 181mgSodium: 550mgPotassium: 1166mgFiber: 7gSugar: 4gVitamin A: 7602IUVitamin C: 2mgCalcium: 128mgIron: 7mg
Tried this recipe?Let us know how it was!