Steak and Cheese Quesadillas Blackstone

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.

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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.

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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.