Ingredients:

  • 1.5 lb Ribeye or Top Sirloin, shaved paper-thin
  • 1 large Bell Pepper (200g), thinly sliced
  • 1 medium Yellow Onion (150g), sliced into half-moons
  • 2 tbsp Avocado oil
  • 1 tbsp Garlic powder
  • 1 tsp Smoked paprika
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 4 large 10-inch Flour Tortillas
  • 3 cups Monterey Jack cheese, freshly shredded
  • 2 tbsp Unsalted butter

Instructions:

  1. Preheat your Blackstone griddle to medium-high heat, aiming for a surface temperature of 450°F.
  2. Spread the avocado oil over the griddle surface. Place the sliced onions and bell peppers on one side of the griddle and the shaved steak on the other.
  3. Season the steak with garlic powder, smoked paprika, salt, and pepper. Allow the steak to sear undisturbed for 2 minutes to develop a mahogany crust.
  4. Using two metal spatulas, chop the steak and toss with the peppers and onions until the meat is just cooked through. Move the mixture to a cooler zone of the griddle.
  5. Clean a section of the griddle and melt a small amount of butter. Lay a tortilla down, then apply a layer of cheese, followed by the steak and vegetable mixture, and a final layer of cheese.
  6. Fold the tortilla over and grill for 1-2 minutes per side until the exterior is crispy and the cheese is fully melted. Repeat for remaining quesadillas.