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Crispy Blackstone Philly Cheesesteak Quesadillas Easy Recipe with Peppers

Blackstone Philly Cheesesteak Quesadillas - featured image
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A quick and easy recipe combining thinly sliced ribeye steak, peppers, and melty cheese in crispy quesadillas, cooked on a Blackstone griddle for a perfect caramelized finish.

Ingredients

Scale
  • 1 lb thinly sliced ribeye steak (or sirloin, trimmed)
  • 1 large green bell pepper, thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 1 medium yellow onion, thinly sliced (optional)
  • 2 tablespoons olive oil or avocado oil
  • 2 teaspoons Worcestershire sauce
  • Salt and freshly cracked black pepper, to taste
  • 8 large flour tortillas (10-inch diameter)
  • 2 cups shredded provolone cheese (or a mix of provolone and mozzarella)
  • 1 cup shredded sharp cheddar cheese (optional)
  • Jalapeño slices (optional)
  • Fresh parsley or chopped green onions for garnish (optional)
  • Hot sauce or creamy ranch for dipping (optional)

Instructions

  1. Thinly slice the ribeye steak against the grain. Slice the bell peppers and onion into thin strips. Shred the provolone and cheddar cheeses if not pre-shredded.
  2. Preheat your Blackstone griddle or skillet over medium-high heat. Add 1 tablespoon of olive oil, coating the surface evenly.
  3. Toss in the peppers and onions, stirring occasionally until they soften and start to caramelize, about 5-7 minutes. Remove and set aside.
  4. Add the remaining olive oil to the griddle. Spread the thinly sliced steak out in an even layer. Season with salt, pepper, and drizzle Worcestershire sauce over the top. Let it sear without stirring for 2 minutes, then stir and cook until browned but still juicy, about 5-6 minutes total.
  5. Toss the cooked peppers and onions back with the steak on the griddle. Mix well and keep warm.
  6. Lay a tortilla flat and sprinkle a generous layer of provolone cheese over half. Add a hearty scoop of the steak and pepper mixture, then top with cheddar cheese. Fold the tortilla over to create a half-moon shape.
  7. Place the quesadilla on the griddle or skillet over medium heat. Cook until the bottom is golden and crispy, about 3-4 minutes, then carefully flip and cook the other side until golden and the cheese melts completely, about 3-4 minutes.
  8. Transfer the cooked quesadilla to a cutting board. Let it rest for 1-2 minutes to help the cheese set slightly.
  9. Slice into wedges with a sharp knife. Garnish with fresh parsley or chopped green onions if desired, and serve with your favorite dipping sauces.

Notes

If steak seems tough, let it rest before slicing or marinate briefly in soy sauce or Worcestershire for extra tenderness. Preheat griddle well and avoid overcrowding to get a crispy sear. Use medium heat to prevent burning tortillas. Rest quesadillas before slicing to keep cheese set and tortilla crisp. For gluten-free, swap flour tortillas for corn or gluten-free versions. For dairy-free, use vegan cheese alternatives.

Nutrition

Keywords: Philly cheesesteak, quesadillas, Blackstone griddle, steak, peppers, easy recipe, comfort food, quick dinner

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