Steak Cheese Quesadillas on Blackstone

Crispy steak cheese quesadillas are my answer to busy weeknights when everyone wants something hearty and full of flavor. Richly seasoned steak, golden sautéed onions, and loads of melty cheese come together between hot flour tortillas right on the Blackstone griddle for that perfect restaurant-style crunch.

The first time I fired up my Blackstone for quesadillas my whole house filled with that unmistakable grilled steak aroma – now this recipe is a go-to for last minute meals when friends show up hungry.

Ingredients

• Skirt steak: diced into one-inch pieces brings juicy flavor and cooks quickly on the grill look for good marbling for the most tender bites
• Vegetable oil: evenly coats the Blackstone and ensures the steak browns nicely go for a neutral oil so the beef flavor shines
• Onion powder: brightens up the steak seasoning and boosts savoriness
• Salt and black pepper: classic steak seasonings that are essential to enhance all the flavors use fresh cracked pepper if you can
• Medium onion: diced grilled alongside the steak for a hint of sweetness and texture pick a firm onion for best results
• Mozzarella cheese: shredded provides gooey melt and that signature cheese pull buy block cheese and shred it yourself for meltier results
• Monterey Jack cheese: shredded adds stretchiness and a subtle buttery taste
• Burrito-size flour tortillas: sturdy enough to hold in all the steak and cheese look for fresh soft tortillas for best folding

Step-by-Step Instructions

Preheat the Blackstone:

Get your griddle hot to medium high about four hundred degrees and spread vegetable oil evenly over the surface so nothing sticks

Sear the Steak and Onions:

Place the diced steak and onions in an even layer sprinkle with onion powder salt and pepper then let them cook without stirring for at least four minutes this lets a golden crust develop shuffle and stir them until steak is browned on all sides and onions are soft and caramelized

Clear and Lower Heat:

Once the steak and onions are done push them to one side and reduce the heat under the main cooking area to medium this keeps the tortillas from burning before the cheese melts

Assemble the Quesadillas:

Lay out the tortillas on the cleared area sprinkle a good layer of mozzarella and Monterey Jack over half of each tortilla pile on the steak and onion mix and top with another handful of each cheese

Fold and Grill:

Gently fold each tortilla over itself to form a half moon use a large spatula to press down slightly so the cheese fuses everything together cook for one to two minutes until golden and crispy on the bottom

Flip and Finish:

Carefully turn each quesadilla over and cook for another one to two minutes the second side often browns faster so keep an eye so they do not get too dark

Slice and Serve:

Transfer hot quesadillas to a cutting board and use a sharp knife to slice into wedges serve right away for the crispiest texture

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The mozzarella in these quesadillas is my secret favorite it melts into every nook and gives an epic cheese stretch. There is nothing like the excitement on my kid’s face when the first wedge gets pulled apart and the cheese just keeps stretching.

Storage Tips

Leftover quesadillas store well in an airtight container in the refrigerator for up to five days. Reheat them on the Blackstone or in a skillet to revive that signature crispiness. Avoid microwaving if you want to keep the tortilla crunchy.

Ingredient Substitutions

Flank steak is a great swap if you cannot find skirt steak both stay juicy and flavorful on the griddle. If you prefer a smoky flavor use a little smoked paprika or swap in pepper jack cheese for some heat. For a vegetarian version load it up with grilled mushrooms and onions for a meaty bite minus the steak.

Serving Suggestions

Serve these quesadillas hot with salsa guacamole or sour cream on the side. For an elevated touch sprinkle on chopped cilantro or diced tomatoes for freshness. They also pair well with a light salad or classic Mexican rice for a complete meal.

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Frequently Asked Questions

→ What cuts of steak can I use?

Skirt and flank steak both work well due to their tenderness and flavor when quickly seared.

→ Which cheese combination melts best?

Using both mozzarella and Monterey Jack creates a perfectly stretchy, flavorful filling for your quesadillas.

→ How do I prevent over-browning on the Blackstone?

Monitor the quesadillas closely and reduce the heat after cooking the steak. Flip frequently for even browning.

→ Can I prepare these without a Blackstone griddle?

A large flat skillet on the stovetop can also be used for similar results, just adjust the heat as needed.

→ How should I store and reheat leftovers?

Keep leftovers in an airtight container in the fridge for up to five days. Reheat on a hot griddle or skillet for best texture.

→ Can I add extra ingredients?

Absolutely! Bell peppers, mushrooms, or jalapeños add extra flavor and texture to your quesadillas if desired.