Steak Cheese Quesadillas Blackstone (Print Format)

Seasoned steak and onions with melted mozzarella and Monterey Jack cheese in crispy tortillas, cooked 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 that vegetable oil evenly across the cooking surface - this creates the perfect non-stick base for cooking your steak and quesadillas.
02 - Place your diced steak and onions on the grill in an even layer so everything cooks uniformly. Season generously with onion powder, salt, and pepper. Sauté for 4-8 minutes per side until the steak is beautifully browned and cooked through with those perfect crispy edges.
03 - Push all that delicious cooked steak and onion mixture to one side of the grill and reduce the temperature to medium heat. This gives you the perfect setup for assembling and cooking your quesadillas.
04 - Place your tortillas on the cleared area of the grill. Layer each tortilla with both mozzarella and Monterey Jack cheeses, then add that amazing steak and onion mixture, and finish with more cheese on top. This double cheese layer ensures perfect melting and that irresistible cheese pull!
05 - Carefully fold each tortilla in half to create that classic half-moon quesadilla shape. Cook for 1-2 minutes until the bottom turns gorgeous golden brown - the Blackstone's even heat distribution is perfect for this!
06 - Carefully flip each quesadilla using a large spatula and cook for another 1-2 minutes until the other side is golden brown too. Keep a close eye on them - they brown quickly on the Blackstone and you want them perfectly crispy!
07 - Remove those beautiful quesadillas to a cutting board and slice into wedges. Serve immediately while they're hot, crispy on the outside, and loaded with melty cheese and tender steak inside!

# Tips:

01 - The Blackstone's large, flat cooking surface is absolutely perfect for making quesadillas - you get even heat distribution and plenty of space to work.
02 - You can substitute flank steak for skirt steak if that's what you have on hand - both cuts work beautifully for this recipe.
03 - Keep a close eye on the quesadillas while cooking - the Blackstone's high heat means they can go from perfect to overdone quickly.
04 - The combination of mozzarella and Monterey Jack is magic - you get the perfect melt from mozzarella and amazing flavor from the Monterey Jack.
05 - Leftovers keep great in the fridge for up to 5 days and reheat beautifully in a skillet or toaster oven for that crispy texture.

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