In a medium bowl, combine chili powder, ground cumin, garlic powder, onion powder, salt, and black pepper. Mix well and coat the steak slices with the seasoning.

Place your Blackstone griddle over medium-high heat and preheat for 5 to 10 minutes until water sizzles on contact.

Add 1 tablespoon of vegetable oil to the griddle, add onions and peppers, and sauté for 5 to 7 minutes until soft.

In the hot zone of the griddle, lay the seasoned steak in a single layer, cooking for 2 to 3 minutes on each side until browned.

Reduce heat to medium-low. Lay a tortilla flat, sprinkle cheese over half, add veggies and steak, then fold the tortilla to seal.

Cook the quesadilla for 2 to 3 minutes per side until golden and cheese is melted, then repeat with remaining tortillas.

Transfer quesadillas to a cutting board, let cool for a minute, then slice into wedges and serve warm with toppings.