Steak Cheese Blackstone Quesadillas (Print Version)
Sizzling steak, onions, and double cheese in crisp tortillas, all cooked to golden perfection on a Blackstone griddle.
# Ingredients:
→ For the seasoned steak
01 -
1 pound skirt steak, diced into 1-inch pieces
02 -
1 tablespoon vegetable oil
03 -
½ teaspoon onion powder
04 -
1 teaspoon salt
05 -
1 teaspoon black pepper
06 -
1 medium onion, diced
→ For the cheese quesadillas
07 -
2 cups mozzarella cheese, shredded
08 -
1½ cups Monterey Jack cheese, shredded
09 -
4 burrito-size flour tortillas
# Steps:
01 -
Preheat your Blackstone grill to medium-high heat, around 400°F. Spread the vegetable oil evenly across the cooking surface to create a non-stick base.
02 -
Place the diced steak and onions on the grill in an even layer. Season with onion powder, salt, and pepper. Sauté for 4-8 minutes per side until the steak is browned and crispy on the edges.
03 -
Push the cooked steak and onion mixture to one side of the grill and reduce the temperature to medium heat for assembling and cooking the quesadillas.
04 -
Place the tortillas on the cleared grill area. Layer each with mozzarella and Monterey Jack cheeses, then add the steak and onion mixture. Top with more cheese.
05 -
Carefully fold each tortilla in half to create a half-moon shape. Cook for 1-2 minutes until the bottom is golden brown.
06 -
Flip each quesadilla using a spatula. Cook for another 1-2 minutes until the other side is golden brown.
07 -
Remove the quesadillas from the grill to a cutting board. Slice into wedges and serve immediately.
# Notes and Tips:
01 -
The Blackstone's large cooking surface provides even heat and ample workspace for making quesadillas.
02 -
Flank steak can substitute for skirt steak if needed.
03 -
Monitor quesadillas closely while cooking to prevent burning.
04 -
The combination of mozzarella and Monterey Jack delivers both perfect melt and flavor balance.
05 -
Leftovers can be refrigerated for up to 5 days and reheated in a skillet or toaster oven.