Print

Crispy Blackstone Philly Cheesesteak Quesadillas Recipe with Peppers and Onions

Blackstone Philly Cheesesteak Quesadillas - featured image
Print Recipe

A quick and easy recipe combining tender ribeye steak, sautéed peppers and onions, and melty provolone cheese in crispy quesadillas cooked on a Blackstone griddle or skillet.

Ingredients

Scale
  • 8 oz thinly sliced ribeye steak
  • 4 large flour tortillas
  • 1 medium green bell pepper, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 8 oz provolone cheese, sliced or shredded
  • 2 tbsp olive oil
  • Salt, to taste
  • Black pepper, to taste
  • 1 tsp garlic powder
  • 1 tbsp Worcestershire sauce (optional)
  • 2 tbsp butter

Instructions

  1. Thinly slice the green bell pepper and yellow onion into 1/4 inch strips.
  2. Heat 1 tablespoon olive oil on the Blackstone griddle or skillet over medium heat (about 350°F). Sauté peppers and onions until soft and golden brown, about 8-10 minutes. Remove and set aside.
  3. In a mixing bowl, toss the ribeye slices with salt, black pepper, garlic powder, and Worcestershire sauce.
  4. Add 1 tablespoon olive oil to the griddle or skillet and cook the steak over medium-high heat (around 400°F) for 3-4 minutes, stirring to sear all sides until browned but still juicy. Remove and set aside with the veggies.
  5. Lay one tortilla flat on the griddle. Spread provolone cheese evenly on half of the tortilla.
  6. Add a generous layer of cooked steak and sautéed peppers and onions on top of the cheese.
  7. Top with another layer of provolone cheese, then fold the tortilla over to close the quesadilla.
  8. Spread 1 tablespoon butter on the griddle, then place the folded quesadilla on the hot surface. Press gently with a spatula and cook for 3-4 minutes per side until golden brown and crispy and the cheese is melted.
  9. Remove from the griddle and let rest for 1 minute before slicing into wedges.
  10. Repeat with remaining tortillas and fillings.

Notes

If you want a gluten-free option, use corn tortillas but handle gently as they are more fragile. For dairy-free, use a melty vegan provolone cheese. Press the quesadilla firmly while cooking to achieve a crispy crust. Avoid burning by adjusting heat as needed. Let quesadillas rest briefly before slicing to help cheese set.

Nutrition

Keywords: Philly cheesesteak, quesadilla, Blackstone griddle, ribeye steak, provolone cheese, peppers and onions, crispy quesadilla

Find it online: https://leilameals.com/crispy-blackstone-philly-cheesesteak-quesadillas-recipe-with-peppers-and-onions/