Blackstone Steak and Mushroom Quesadillas are a quick, satisfying griddle dinner that comes together in minutes when you use a flat top like the Blackstone. These quesadillas combine well‑seasoned steak, savory mushrooms, and melty provolone for an easy, crowd‑pleasing meal.
I love using my Blackstone griddle for everything from breakfast to dinner. The large, even cooking surface speeds up the process, so you can cook steaks and assemble quesadillas side by side without crowding.
How to Make Blackstone Steak and Mushroom Quesadillas
Start with about 1 1/2 pounds of steak. Any cut will work, and New York strip or skirt steak are both excellent choices because they sear nicely and slice well for quesadillas.
Trim and cut the steak into small, bite‑sized pieces—small enough to tuck into a tortilla comfortably. Place the steak pieces in a gallon‑size plastic bag and add 2 tablespoons Worcestershire sauce, 1 tablespoon garlic paste or minced garlic, kosher salt, black pepper, and a pinch of steak seasoning if you like. Massage the bag to combine and refrigerate for a few hours to let the flavors develop.
Slice about 8 ounces of mushrooms and arrange your prepared ingredients on a tray to make it easy to carry everything out to the griddle.
Preheat your Blackstone or another flat top griddle to medium for several minutes. Add a bit of cooking oil, then scatter the sliced mushrooms in a single layer and let them cook for 2–3 minutes, stirring a couple of times so they brown evenly.
Move the mushrooms around and add the marinated steak directly on top. Cook the steak and mushrooms together for another 3–5 minutes, turning and flipping occasionally with metal spatulas until the steak reaches your preferred doneness.
When the steak and mushrooms are cooked, slide them to one side of the griddle to free up surface for the quesadillas. At this point, the steak bites and mushrooms could easily be served on their own, but they make excellent filling for crispy, cheesy quesadillas.
On the empty side of the griddle, add more oil and lay out four large burrito‑size tortillas. If you prefer, cook two at a time until you’re comfortable with timing. Start each tortilla with two slices of provolone cheese, add a generous portion of the steak and mushrooms, then top with two more slices of cheese.
Fold the empty half of the tortilla over the filled side with spatulas, press lightly, and cook until the underside is golden and crispy. Flip carefully to brown the other side and melt the cheese completely. Remove when both sides are crisp and the cheese is melted through.
Serve Steak and Mushroom Quesadillas with Toppings of Choice
Carry your finished quesadillas to the table on the same tray you used to transport the ingredients—simple and efficient. Slice each quesadilla into wedges and top as you like. We enjoyed ours with sour cream, hot sauce, and banana peppers, but salsa, shredded lettuce, guacamole, or pico de gallo all work well.
Recipe Highlights
- Prep time: about 10 minutes (plus marinating time)
- Cook time: roughly 12 minutes on the griddle
- Serves: 4 large quesadillas
- Course: Main course — American/Mexican fusion
Equipment
- Blackstone griddle or other flat top
- Hibachi spatulas or sturdy metal spatulas
Ingredients
- 1 1/2 pounds steak, cut into cubes
- 2 tablespoons Worcestershire sauce
- 1 tablespoon garlic paste or minced garlic
- Kosher salt, black pepper, and optional steak seasoning
- 8 ounces mushrooms, sliced
- Cooking oil of choice
- 4 large burrito‑size tortillas
- 16 slices provolone cheese (about 4 per quesadilla)
- Toppings: sour cream, salsa, hot sauce, banana peppers, lettuce (optional)
Instructions
- Place cubed steak in a gallon bag with Worcestershire, garlic, salt, pepper, and any steak seasoning. Massage to coat and refrigerate for a few hours.
- Preheat the griddle to medium. Add oil and cook mushrooms 2–3 minutes, stirring occasionally.
- Add the marinated steak to the mushrooms and cook 3–5 minutes, turning until done to your liking. Push the cooked mixture to one side of the griddle.
- Reduce heat to medium‑low and oil the free side. Lay tortillas flat, place two slices of provolone on one half, add steak and mushrooms, then two more slices. Fold the tortilla over the filling and press lightly.
- Cook until golden and crisp on both sides and the cheese is fully melted. Slice and serve with desired toppings.
Follow me on social platforms
TikTok, Instagram, Facebook, Pinterest — find more ideas, tips, and short videos on these platforms by searching for recipe and grilling content in your favorite app.
