Steak Cheese Quesadillas Blackstone (Printable Version)
Crispy quesadillas with tender steak, grilled onions, and melted cheeses cooked on a Blackstone griddle.
# Ingredients Required:
→ 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
→ Quesadillas
07 -
2 cups shredded mozzarella cheese
08 -
1½ cups shredded Monterey Jack cheese
09 -
4 burrito-size flour tortillas
# Guide to Cooking:
01 -
Preheat Blackstone grill to medium-high heat (approximately 400°F). Evenly coat the cooking surface with vegetable oil.
02 -
Place diced steak and onions in an even layer on the grill. Season with onion powder, salt, and black pepper. Sauté for 4–8 minutes per side until the steak is browned and cooked through.
03 -
Push the cooked steak and onions to one side of the grill. Lower the heat to medium.
04 -
Place tortillas on the cleared area of the grill. Layer shredded mozzarella and Monterey Jack cheeses, add the cooked steak and onion mixture, then top with more cheese.
05 -
Fold each tortilla in half into a half-moon shape and cook for 1–2 minutes until the bottom is golden brown.
06 -
Flip quesadillas carefully and cook for another 1–2 minutes until the other side is golden brown, monitoring to avoid burning.
07 -
Transfer quesadillas to a cutting board, slice into wedges, and serve immediately while hot and crispy.
# Extra Suggestions:
01 -
Flank steak can be substituted for skirt steak with similar results. Monitor quesadillas closely as they brown quickly on the Blackstone. Leftovers can be refrigerated in an airtight container for up to 5 days.
02 -
The combination of mozzarella and Monterey Jack cheeses provides an optimal melty and stretchy texture.