Philly Cheesesteak Quesadilla Griddle Recipe
I’m a cheesesteak junkie as well as a quesadilla freak, so why not combine my two loves into this fabulous Philly Cheesesteak Quesadilla Griddle Recipe?!
While we are talking about my obsessions, we can add my Blackstone griddle/ flat top grill to the mix.
It’s SO fun to cook on and quesadillas can be made all at once thanks to the large griddle cooking space.
Okay, Okay… I’ll stop jibber- jabbering and get to the recipe so you can get to making them ASAP đŸ˜‰
How to make this Philly Cheesesteak Quesadilla Griddle Recipe
I like to prepare all of my ingredients when cooking on my Blackstone to easily carry all at once.
So add your diced steak, sliced veggies, and seasoning and head on out to where your griddle lives.
First preheat it to medium heat for a few minutes.
Then add some cooking oil along with your sliced mushrooms, onions, peppers, kosher salt, pepper, and steak seasoning blend.
Cook this for 6 to 8 minutes, mixing together with hibachi spatulas.
Then add the steak, garlic, Worcestershire sauce, plus more kosher salt, pepper, and steak seasoning.
Cook another 6 to 8 minutes.
And remove from the griddle so we can start the quesadillas.
I mixed together some mayo and horseradish for the sauce.
At first I second guessed putting mayo on a quesadilla, but went with it because, well… they are cheesesteaks.
Lower the heat to low and add more cooking oil along with 4 large burrito size tortillas.
Put two slices of provolone cheese and the sauce on one side of each tortilla.
And lots of the Philly cheesesteak filling.
Then two more slices of cheese and fold the empty side over the filled side.
Cook them each for a minute or two per side.
Really we just want the cheese melted perfectly and the tortillas slightly crisp.
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This Philly Cheesesteak Quesadilla Griddle Recipe is pure comfort food!
If you like this Philly Cheesesteak Quesadilla Griddle Recipe, you might also like these recipes…
Smoked Poblano Chicken Casserole
Blackstone Chopped Steak Salads
Traeger Philly Cheesesteak Lasagna
Blackstone Recipes Perfect for Fall
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Philly Cheesesteak Quesadilla Griddle Recipe
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- cooking oil of choice
- 8 ounces mushrooms sliced
- 1 onion sliced
- 1 green pepper sliced
- kosher salt, pepper, steak seasoning blend
- 1 pound steak of choice (sirloin, strip steak, ribeye) diced into bite size pieces
- 4 to 5 cloves garlic minced
- 2 tablespoons Worcestershire sauce
- 4 large burrito size soft tortillas
- 16 slices provolone cheese
- 1/2 cup mayo (I mixed mine with some horseradish)
Instructions
- Preheat your griddle to medium heat for several minutes. Add a little cooking oil along with the sliced mushrooms, onions, green pepper, kosher salt, pepper, and steak seasoning. Cook 6 to 8 minutes, mixing together with hibachi spatulas.
- Add the diced steak, garlic, Worcestershire sauce, more kosher salt, pepper, and steak seasoning. Cook 6 to 8 more minutes on your griddle, mixing together with hibachi spatulas a few times. Remove from the griddle.
- Lower the heat to low, add a little more cooking oil, and lay the four tortillas flat on the griddle. Add 2 slices of cheese on one side of each tortilla and spread some mayo. Add the steak filling over the cheese and top with two more cheese slices.
- Fold the empty side of each tortilla over the filled side and cook the quesadillas a minute or two per side. Remove once the cheese is melted and the tortillas are crisped how you prefer.
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