Cajun seasoning in steak quesadillas is life-changing! That addition of extra spice and a little butter just makes the best quesadillas. This recipe uses a Blackstone griddle, so you can make several quesadillas at once without having to wash 4 separate pans.
So grab the ingredients to make Cajun Steak Quesadillas and enjoy these flavorful, just-so-slightly spicy, melty, gooey quesadillas!
Jump to:
- Blackstone quesadillas
- Cajun steak quesadillas
- Ingredients
- Equipment
- Instructions
- What to serve with steak quesadillas
- Side dishes for steak quesadillas
- Can you use leftover steak for quesadillas?
- Ingredients for 1 steak quesadilla
- Cajun seasoning - reducing the spice
- Blackstone Cajun Steak Quesadillas
- Reviews
Blackstone quesadillas
I love quesadillas because they make such an EASY dinner and they're so cheesy and delicious. They're one of the easiest Mexican foods to make. My only issue with quesadillas is that you need to use every burner on your stove if you want to make quesadillas for the whole family at once. Or in the case of air fryer quesadillas, you can only cook one at a time unless you have multiple air fryers (and if you do, I'm so jealous!!).
But that's not the case with Blackstone quesadillas! The large griddle surface gives you plenty of space to cook several quesadillas at once, so everyone's quesadilla can be done cooking at the same time.
For this recipe, I cook the steak separately in an air fryer, and then chop it up into smaller pieces and assemble the quesadillas right on the Blackstone. But of course, you can cook the steak on your Blackstone, chop it up right on the griddle, and make the whole dinner on the Blackstone!
See more Blackstone recipes: Blackstone Cheesy Hash Browns with Bacon and Eggs
Cajun steak quesadillas
Now onto the recipe part... these quesadillas get 4 awesome flavor boosters:
- Cajun-seasoned steak for loads of flavor
- A smear of butter and a generous sprinkling of Cajun seasoning on the tortilla. The seasoned butter side will go directly on your griddle and will crisp up and give the outside of your quesadilla so much flavor, so you taste it as soon as you bite in. You ever wander why restaurant quesadillas taste so much richer than homemade quesadillas?? It's the butter.
- A generous sprinkling of Cajun seasoning in the quesadilla itself.
- Finely diced fresh mushrooms. This is optional, but delicious. You won't have large mushroom chunks in your quesadilla, but the mushrooms add a savory umami flavor and help make the quesadillas juicy.
- Finely diced onion. Also optional, but onions kind of go with steak and mushrooms, don't they??
With all the ingredients, you get a rich, buttery, spicy flavor that melds together perfectly with melted cheese and crispy tortilla. Mmmm!
Let's get cooking!
Ingredients
- 1-1.5 lb steak (such as flank steak, skirt steak, use your favorite kind! If using leftover steak, plan on about ¼ - ⅓ cup bite-sized pieces per quesadilla.)
- 4 large flour tortillas (store-bought or homemade flour tortillas.)
- 5-6 tablespoons Cajun seasoning (use as much as little as you like. Keep in mind Cajun seasoning is spicy! Steak seasoning would be a good substitute for lots of flavor but less spice, or blackening seasoning would be good to add spice.)
- 4-8 tablespoons softened butter (use salted or unsalted, depending on whether your Cajun seasoning contains salt. Try using a garlicky butter, such as garlic confit butter or garlic scape butter if you want an extra delicious quesadilla!)
- 4 cups Mexican shredded cheese blend (or use cheddar cheese, pepper Jack, or a combination of those cheeses. Use as much cheese as you like.)
- ½ cup fresh mushrooms, diced (such as baby bella or white mushrooms. Optional, but mushrooms add a savory flavor.)
- ½ cup diced onion (1 small onion. Also optional, but recommended.)
Equipment
Aside from a cutting board and knives, you'll need the following to make this recipe:
- Air fryer - for cooking your steak (or use a pan or the Blackstone to cook the steak)
- Blackstone griddle (available at Walmart or on Amazon), or use a stovetop double burger griddle or electric griddle or large pans to cook quesadillas
- Grill spatula
Instructions
A few tips before getting started:
- Chop, prep, and measure out your ingredients before starting to cook the quesadilla (you can do the prep while the steak cooks). The quesadillas cook quickly and you'll need to move fast adding all the ingredients and flipping the quesadillas.
- I recommend cooking the steak fresh for these quesadillas, but if you are using leftover steak, plan on about ¼ - ⅓ cup steak bites per quesadilla and go right to the "Let's make a quesadilla!" step below.
- If making 1 quesadilla, see tips below for how much of each ingredient you need.
Cook the steak: Season the steak generously with Cajun seasoning on both sides. If your Cajun seasoning doesn't have salt, make sure to season with salt too. Place the steak in the air fryer and cook for 6-8 minutes, or 8-10 minutes, depending on the thickness of your steak and whether you want it cooked medium or well done.
Let the steak rest for 5 minutes, then slice it into small bite sized pieces. Letting the steak rest seals in the juices and prevents the steak pieces from being tough.
Now onto the fun part: Let's make a quesadilla!
Spread butter on one side of each tortilla. Sprinkle the buttered tortillas generously with Cajun seasoning.
Heat your Blackstone griddle. Place the tortillas on the Blackstone with the seasoned side down. Sprinkle cheese all over the the tortillas.
Add the cubed steak (¼ - ⅓ cup), ~2 tablespoons minced mushrooms, and ~2 tablespoons diced onions to ONE HALF of each quesadilla.
Once the cheese starts to soften and melt, fold the quesadillas over in half (fold the cheese-only half over the half with the steak). Press down gently with a spatula and cook for 1 minute, or until the cheese is melted. If you want the top half of the tortilla crispier, carefully flip it over the folded side and cook on the other side for another minute.
Remove from the griddle or pan, slice into 2-3 triangles, and enjoy with your favorite quesadilla dips and sides.
What to serve with steak quesadillas
First, we need our favorite dips:
- Sour cream
- Guacamole
- Salsa (use medium chunky store-bought tomato salsa, or try this delicious roasted tomatillo peach salsa)
Side dishes for steak quesadillas
If you're looking for side dishes, then choose from any of these:
Enjoy these quesadillas with some strawberry agua fresca or a class of cucumber lemonade!
Can you use leftover steak for quesadillas?
Yes, you can use leftover steak. Just chop it up into bite-sized pieces and season all over with Cajun seasoning to give it more flavor (unless your steak is already super well seasoned). You'll need about ¼ - ⅓ cup steak per quesadilla, depending on how meaty you want it or how big your tortillas are. However, I really recommend using freshly cooked steak for these quesadillas. Even if you try it that way just once, it's so worth to treat yourself to a special restaurant-quality quesadilla at home.
Ingredients for 1 steak quesadilla
I'll save you from doing the math. For a single quesadilla, you'll need about 1-2 tablespoons butter, 1 tablespoon Cajun seasoning, 1 cup shredded cheeses, ¼ - ⅓ cup cubed seasoned steak, 2 tablespoons diced mushrooms, and 2 tablespoons diced onion for each tortilla.
Cajun seasoning - reducing the spice
Cajun seasoning is typically SPICY, so if you're making these quesadillas for someone in your family who doesn't want that much spice, you can cut down on the Cajun seasoning on the steak, or substitute it with another seasoning on the tortillas (such as your favorite steak seasoning, or use a sprinkle of paprika, garlic powder, onion powder, salt, and pepper instead).
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Blackstone Cajun Steak Quesadillas
Ingredients
- 1-1.5 lb steak - such as flank steak, skirt steak, use your favorite kind! If using leftover steak, use about ¼ - ⅓ cup bite-sized pieces per quesadilla.
- 4 large flour tortillas
- 5-6 tablespoons Cajun seasoning - divided. Use more or less to taste.
- 4-8 tablespoons butter - softened. Use unsalted if your Cajun seasoning has lots of sodium in it.
- 4 cups Mexican shredded cheese blend - or your favorite cheese
- ½ cup fresh mushrooms - diced
- ½ cup diced onion - (1 small onion)
Special equipment
- Air fryer to cook the steak, or you can cook it in a pan or on the Blackstone
- Blackstone griddle or an electric griddle, or use large pans
Instructions
- Season the steak generously with Cajun seasoning on both sides. If your Cajun seasoning doesn't have salt, make sure to season with salt too. Place the steak in the air fryer and cook for 6-8 minutes, or 8-10 minutes, depending on the thickness of your steak and whether you want it cooked medium or well done.
- Let the steak rest for 5 minutes, then slice it into small bite sized pieces. Letting the steak rest seals in the juices and prevents the steak pieces from being tough.Tip: prep your ingredients while the steak rests.
- Spread 1-2 tablespoons butter on one side of each tortilla. Sprinkle the buttered tortillas generously with Cajun seasoning.
- Heat your Blackstone griddle (or a pan). Place the tortillas on the griddle with the seasoned butter side down. Sprinkle about 1 cup cheese all over each tortilla.
- Add cubed steak (about ¼ - ⅓ cup), ~2 tablespoons minced mushrooms and ~2 tablespoons diced onions to ONE HALF of each quesadilla.
- Once the cheese starts to soften and melt, fold the quesadillas over in half (fold the cheese-only half over the half with the steak). Press down gently with a spatula and cook for 1 minute, or until the cheese is melted. If you want the top half of the tortilla crispier, carefully flip it over the folded side and cook on the other side for another minute.
- Remove from the griddle or pan, slice into 2-3 triangles, and enjoy with your favorite quesadilla dips and sides.
- If you liked this recipe, don't forget to give it a star rating and pin it on Pinterest!
Notes
- If using leftover steak, you'll need about ¼ - ⅓ cup steak per quesadilla, depending on how meaty you want it or how big your tortillas are. Season the chopped steak with Cajun seasoning, unless it was already really well seasoned.
- Chop, prep, and measure out your ingredients while the steak cooks, but have everything in place before starting to cook the quesadillas. The quesadillas cook quickly and you'll need to move fast adding all the ingredients and flipping the quesadillas.
- If you want to make a single quesadilla, you'll need about 1-2 tablespoons butter, 1 tablespoon Cajun seasoning, 1 cup shredded cheeses, ¼ - ⅓ cup cubed seasoned steak, 2 tablespoons diced mushrooms, and 2 tablespoons diced onion for each tortilla
- Serve with: sour cream, guacamole, salsa (try this roasted tomatillo peach salsa), Mexican rice, refried beans, charred corn salad, black bean pineapple salsa, Mexican pasta salad. Enjoy with a glass of strawberry agua fresca.
Nutrition
The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.