Steak and Cheese Quesadillas Blackstone (Print Format)

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

# 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:

01 - Preheat the Blackstone grill over medium-high heat (approximately 400°F) and spread vegetable oil on the surface.
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.
03 - Push the steak and onions to one side of the grill. Reduce the Blackstone temperature to medium.
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.
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.
06 - Transfer the quesadillas to a cutting board, slice them into portions, and serve immediately.

# Tips:

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