Ingredients:

  • 1.5 lb Ribeye steak, shaved thin against the grain
  • 2 tbsp Worcestershire sauce
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 0.5 tsp Coarse Sea Salt
  • 0.5 tsp Cracked Black Pepper
  • 1 Large White Onion, thinly sliced
  • 1 Green Bell Pepper, thinly sliced
  • 2 tbsp Avocado oil
  • 2 tbsp Unsalted Butter
  • 4 Large Flour Tortillas (12-inch)
  • 8 slices Provolone Cheese
  • 1 cup Shredded Monterey Jack

Instructions:

  1. Preheat your Blackstone griddle to medium-high heat, aiming for a surface temperature of 375°F to 400°F.
  2. Apply a thin layer of avocado oil to the griddle surface. Lay the shaved steak in a single layer. Let it sit undisturbed for 2 minutes to develop a mahogany crust, then season with garlic powder, onion powder, salt, pepper, and Worcestershire sauce.
  3. Use metal spatulas to toss and chop the meat until fully browned. Move the steak to the cooler zone of the griddle.
  4. On the hot side of the griddle, sauté the sliced onions and green peppers until they are softened and slightly charred.
  5. Mix the steak and vegetables together. Lay the flour tortillas on the griddle. Place 2 slices of provolone on each tortilla and sprinkle with Monterey Jack.
  6. Distribute the steak and vegetable mixture over one half of each tortilla. Fold the tortillas over. Add butter to the griddle surface and press the quesadillas into the melting butter. Flip once the bottom is golden brown and shattering-crisp, repeating on the other side.