Steak Cheese Blackstone Quesadillas

Steak cheese quesadillas on the Blackstone griddle are the ultimate way to combine crispy tortillas, gooey cheese, and juicy steak for a quick weeknight dinner or backyard crowd-pleaser. I find myself craving these whenever I’ve got leftover steak or am in the mood for something ultra satisfying and full of melty goodness.

Every time I fire up my Blackstone, these quesadillas are the first thing my family asks for. The combination of crispy tortilla and gooey cheese is impossible to resist and there are never any leftovers.

Ingredients

• Skirt steak diced into 1 inch pieces: This cut cooks up tender and is packed with beefy flavor For best results look for fresh red meat with some marbling
• Vegetable oil: Essential for a perfectly nonstick cook and helps develop a golden crust Choose expeller pressed for neutral taste
• Onion powder: Brings in oniony depth and savory balance Pick a fresh spice with no caking
• Salt: Highlights flavor and draws out juiciness Use kosher salt for even seasoning
• Black pepper: Adds mild heat and complexity Freshly ground is best for bold taste
• Medium onion diced: Sweet and savory bite with each piece Choose a firm onion with papery skin
• Mozzarella cheese shredded: Brings that perfect melt and stretch to your quesadillas Always go for blocks you shred yourself
• Monterey Jack cheese shredded: Adds creamy flavor and complements mozzarella with a smooth melt Buy from the deli counter if possible
• Burrito size flour tortillas: Big tortillas mean more filling and easier folding Look for fresh high quality versions that feel soft and pliable

Step-by-Step Instructions

Preheat the Griddle:

Start by heating your Blackstone grill to medium high This should be around four hundred degrees Fahrenheit Use a few drops of water to test for sizzle Spread vegetable oil evenly across the cooking surface to prevent sticking and create a great sear

Cook the Steak and Onions:

Add diced steak and onion to the greased surface in an even layer Season well with onion powder salt and black pepper Sauté everything for at least four to eight minutes per side Stir only occasionally to allow browning and crisp edges Each piece should have a rich golden brown exterior and fully cooked centers

Move and Lower Heat:

Transfer all cooked steak and onions to one side of the griddle Reduce the temperature beneath the cleared space to medium to avoid burning your tortillas This ensures your quesadillas get golden and crisp but not scorched

Assemble the Quesadillas:

Lay out tortillas directly onto the cleared lower heat area Sprinkle each with mozzarella and Monterey Jack cheeses Cover half the tortilla with the steak and onion mixture Then scatter more cheese over top This double cheese trick guarantees superior melting and that perfect cheese stretch

Fold and Brown:

Fold each tortilla in half over the filling forming a half moon Press gently with a spatula to seal Cook for a minute or two until the bottom turns golden and the cheese on the edge starts to melt perfectly

Flip and Finish:

Carefully flip each quesadilla with a wide spatula and cook for another one or two minutes Keep a close watch as the Blackstone’s hot surface can brown tortillas quickly Look for a crispy crust but avoid letting them scorch

Slice and Serve:

Move the finished quesadillas to a cutting board Let rest just a moment then slice into wedges Serve piping hot for the crispiest texture and maximum cheese pull

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My favorite part is always that first cheesy bite The way the Monterey Jack blends with the mozzarella creates the most satisfying cheese pull and there is something special about sharing these while the whole family is gathered up by the griddle

Storage Tips

Let any leftover quesadillas cool completely before refrigerating Store tightly wrapped or in an airtight container and keep up to five days For best results reheat on a skillet or in a toaster oven which brings back that crispy exterior

Ingredient Substitutions

Flank steak is a great swap for skirt steak and cooks similarly Try pepper jack in place of Monterey Jack for a little kick If you’re out of fresh onion a few extra shakes of onion powder can add flavor in a pinch

Serving Suggestions

These quesadillas shine on their own but make them a meal by serving with fresh salsa avocado crema or a big green salad For dipping try sour cream or chipotle ranch

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Cultural Touchpoints

Quesadillas are a Tex Mex classic often filled with cheese meats and veggies and quickly cooked on flat griddles The Blackstone modernizes this experience for backyard cooks giving you that authentic street food vibe at home

Recipe FAQs

→ What cut of steak is best for these quesadillas?

Skirt steak works perfectly for tender, flavorful bites, but flank steak can be used with similar results.

→ Can I use different cheeses?

Yes! While mozzarella and Monterey Jack offer great melt and flavor, try cheddar or pepper jack for variety.

→ How do I prevent the quesadillas from burning on the Blackstone?

Keep the grill at medium heat for assembly and cooking, and monitor closely—golden crispness happens quickly.

→ What's the best way to reheat leftovers?

Reheat in a skillet or toaster oven to restore the crispy texture and melty center.

→ Can I prepare the steak mixture ahead of time?

Absolutely. Cook the steak and onions, cool, and refrigerate. Assemble fresh for best results.

→ Should the steak be marinated?

This method uses a dry seasoning, but a brief marinade can add flavor if preferred—just drain well before grilling.