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.