Steak and Cheese Quesadillas Blackstone

Category: Dinner Ideas That Actually Work

This dish features diced skirt steak sautéed with onions, layered between two cheeses and folded inside large flour tortillas. The quesadillas are cooked directly on a preheated Blackstone grill until crisp and golden brown, with gooey melted cheese and flavorful steak in each bite. The method is quick—ready in under 30 minutes—making it an ideal weeknight option. Serve them hot, sliced into wedges for easy sharing. Refrigerate any leftovers in an airtight container and enjoy within five days for best results.

Clare Recipes
Created By Lily Chen
Updated on Fri, 06 Jun 2025 15:30:51 GMT
Steak and cheese quesadillas on a blackstone. Save
Steak and cheese quesadillas on a blackstone. | lilicooks.com

Steak and cheese quesadillas on the Blackstone griddle are a weeknight favorite when you want a fast meal that feels special. The simple combination of juicy steak, melty cheese, and crisp tortillas takes no time at all and is perfect for a family dinner or casual get-together.

When I made these for the first time, my family could not stop talking about how every bite had the right mix of crispy, cheesy, and savory. Now it is always the first thing my kids request for their birthday dinner.

Ingredients

  • Skirt steak: Diced into one inch pieces gives you rich beefy flavor and cooks quickly. Look for meat with good marbling for tenderness.
  • Vegetable oil: Helps the meat sear evenly and prevents sticking. Choose a neutral oil with a high smoke point.
  • Onion powder: Adds deep allium flavor without overpowering. Fresh onions round out the taste so use both for best results.
  • Salt: Enhances all the natural flavors of the steak and cheese.
  • Black pepper: Gives the right amount of heat and earthiness.
  • Medium onion: Diced caramelizes on the grill with the meat adding sweetness. Go for firm onions with no sprouting.
  • Mozzarella cheese: Shredded for ultra meltiness and a creamy stretch effect. Always use freshly shredded cheese for better melting.
  • Monterey Jack cheese: Shredded adds a buttery bite and helps everything tie together. Block cheese works better than pre-shredded.
  • Flour tortillas: Burrito size hold lots of filling without tearing. Choose pliable tortillas with no cracks.

Step-by-Step Instructions

Preheat and Oil the Grill
Start by heating the Blackstone to medium high around four hundred degrees Fahrenheit. Drizzle on enough vegetable oil to lightly coat the cooking surface.
Sear Steak and Onions
Lay diced steak and onions on the grill in an even layer. Sprinkle with onion powder salt and black pepper. Sauté the mix for four to eight minutes per side letting meat brown nicely and cooking onions until they are soft and golden.
Move Filling Aside and Lower Heat
Slide the finished steak and onions to one side of the grill. Dial the heat down to medium so you do not burn your tortillas in the next steps.
Assemble and Fill Quesadillas
Lay flour tortillas flat on the grill. Sprinkle on a little mozzarella and Monterey Jack first then spoon steak and onion mixture evenly over each tortilla. Top everything with another handful of cheese for maximum melt. Gently fold each tortilla in half making a half-moon shape.
Griddle Quesadillas
Cook the folded quesadillas for one to two minutes on each side or until deeply golden brown and crisp. Watch closely because tortillas can go from perfect to burned in seconds.
Slice and Serve
Remove quesadillas to a cutting board. Slice each into wedges while still hot so the cheese does not set. Serve straight away with your favorite salsa or topping.
A stack of steak and cheese quesadillas on a black plate. Save
A stack of steak and cheese quesadillas on a black plate. | lilicooks.com

I always use Monterey Jack here because it melts seamlessly and gets golden but never greasy. My older brother once told me he judged all my cooking on the cheesiness of quesadillas and I passed the test with this recipe.

Storage Tips

Store cooled quesadilla wedges in an airtight container for up to five days in the refrigerator. To reheat, place them on a skillet over medium heat until they are crispy and the cheese is bubbly again. They taste just as good as day one.

Ingredient Substitutions

If skirt steak is hard to find try flank steak or even thinly sliced sirloin. Swap Monterey Jack for cheddar or pepper jack if you like more spice. You can use corn tortillas for a gluten-free option but they will be more delicate and need gentle handling.

Serving Suggestions

Pile quesadillas high with fresh salsa sour cream or guacamole. For a party platter serve alongside pickled jalapeños and a crisp green salad. They are also perfect with a squeeze of lime and fresh cilantro on top.

A stack of steak and cheese quesadillas on a blackstone. Save
A stack of steak and cheese quesadillas on a blackstone. | lilicooks.com

Cultural History

Quesadillas come from central and southern Mexico where tortillas are filled and toasted with cheese and other ingredients. This American twist with steak and dual cheeses makes them heartier and perfect for a bigger meal or even a tailgate party.

Recipe FAQs

→ What cut of steak works best?

Skirt steak is recommended for its tenderness and flavor, but flank steak also works well if preferred.

→ Can I use other cheeses?

Monterey Jack and mozzarella melt beautifully, but cheddar or pepper jack can be substituted for extra flavor.

→ How do I get the tortillas crisp and golden?

Cook over medium heat on the Blackstone, flipping once the first side is golden brown to ensure both sides are crisp.

→ Are there tips for easier assembly?

Layer cheese first, then steak and onions, followed by a final sprinkle of cheese to help the quesadilla hold together.

→ How should leftovers be stored?

Refrigerate in an airtight container for up to five days, then reheat on a skillet or microwave until warmed through.

Steak and Cheese Quesadillas Blackstone

Juicy skirt steak, gooey cheese, and golden tortillas made easily on the Blackstone for a quick dinner.

Preparation Time
15 min
Cooking Time
12 min
Overall Time
27 min
Created By: Lily Chen

Category: Main Dishes

Skill Level: Moderate

Cuisine Type: Mexican

Output: 4 Serves

Dietary Options: ~

Ingredients

→ Main Ingredients

01 1 pound skirt steak, diced into 1-inch pieces
02 1 tablespoon vegetable oil
03 1/2 teaspoon onion powder
04 1 teaspoon salt
05 1 teaspoon black pepper
06 1 medium onion, diced
07 2 cups mozzarella cheese, shredded
08 1 1/2 cups Monterey Jack cheese, shredded
09 4 flour tortillas, burrito size

Steps

Step 01

Preheat the Blackstone grill over medium-high heat (approximately 400°F) and spread vegetable oil on the surface.

Step 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 cooked through.

Step 03

Push the steak and onions to one side of the grill. Reduce the Blackstone temperature to medium.

Step 04

Place tortillas on the grill. Add a small amount of both cheeses on each tortilla, layer the steak and onions on top, then add more cheese. Fold the tortillas in half to form a half-moon shape.

Step 05

Cook one side of each tortilla until golden brown (1-2 minutes). Flip and cook until the other side is golden brown (1-2 minutes). Monitor closely to prevent burning.

Step 06

Transfer the quesadillas to a cutting board, slice them into portions, and serve immediately.

Tips

  1. Refrigerate leftovers in an airtight container for up to 5 days. Flank steak may be used as an alternative to skirt steak.

Required Tools

  • Blackstone grill
  • Heat-safe utensils
  • Cutting board
  • Knife

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Contains dairy (cheese)
  • Contains gluten (flour tortillas)

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 624
  • Fats: 40 g
  • Carbohydrates: 17 g
  • Proteins: 50 g