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Macro view of Blackstone Steak Quesadillas showing fibrous shaved steak and irregular golden-brown toasted spots on the tortilla.

Blackstone Steak Quesadillas with Blistered Cheese and Shaved Ribeye

Blackstone Steak Quesadillas feature thinly shaved ribeye, melted white cheese with blistered edges, and crispy flour tortillas. Perfect for outdoor griddling with an epic cheese pull and irregular golden-brown toasted spots.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American, Mexican-style
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs Ribeye Steak Thinly shaved (680g)
  • 3 cups Monterey Jack Cheese Shredded (340g)
  • 4 large Flour Tortillas 12-inch size
  • 2 tbsp Avocado Oil For the griddle surface
  • 1 tsp Kosher Salt To taste
  • 1 tsp Black Pepper Freshly cracked

Equipment

  • 1 Blackstone Griddle Or any flat top grill
  • 2 Bench Scraper For tossing steak and cleaning surface

Method
 

Preparation
  1. Preheat your Blackstone griddle with two zones: Medium-High for searing and Low for assembling.
  2. Shave the ribeye steak into paper-thin ribbons against the grain for maximum tenderness.
Cooking
  1. Add oil to the hot side of the griddle and sear the shaved steak until browned with a glossy oily sheen.
  2. Place tortillas on the griddle, top with cheese and steak, and cook until cheese is blistered and tortillas are golden brown.

Notes

Grate your own cheese for the best melt.
Partial-freeze the steak for easier thin slicing.