Steak Cheese Quesadillas Blackstone

Steak cheese quesadillas on the Blackstone have become my go-to for quick and indulgent dinners when we want something hearty straight from the griddle. You get juicy bites of seasoned steak, buttery golden tortillas, and that unbeatable mix of melty mozz and Monterey Jack pulled together into crispy handheld wedges. When the family spots me firing up the Blackstone, everyone knows it is going to be a good night.

Ingredients

• Skirt steak: Choose skirt or flank steak for best tenderness and flavor Look for decent marbling and a bright red color
• Vegetable oil: Helps prevent sticking and gets the steak seared nicely Go for a high heat oil like safflower or canola if you want
• Onion powder: Rounds out the umami flavor of the steak Make sure your onion powder is fresh and aromatic
• Salt: Kosher or flaky salt gives you the best seasoning control
• Black pepper: Use freshly ground pepper for maximum bite
• Onion: Sweet or yellow onions caramelize perfectly Choose a firm onion with papery skin and no soft spots
• Mozzarella cheese: Shreds smoothly and melts beautifully The best is whole milk mozzarella for that classic cheese pull
• Monterey Jack cheese: Offers a creamier melt and a little tang Look for blocks of cheese to shred yourself for best texture
• Flour tortillas: Burrito size tortillas hold the fillings nicely Check labels for softness and flexibility so they fold well

Step-by-Step Instructions

Preheat the Blackstone:

Get your Blackstone grill heated to medium high about 400 degrees Spread vegetable oil evenly across the entire cooking surface This makes sure nothing sticks and gets you primed for steak searing

Cook the Steak and Onions:

Scatter diced steak and onions over the oiled griddle so everything is in a single even layer Sprinkle with onion powder salt and black pepper Sauté the combo for 4 to 8 minutes per side moving as needed until the steak is nicely browned with crispy edges and the onions are sweet and tender

Set Up for Assembly:

Slide the finished steak and onions to one side of the grill Lower the heat under the cleared area This gives you a hot and cooler zone so your quesadillas cook perfectly and nothing burns

Assemble Quesadillas:

Put the flour tortillas down flat on the less hot section of the griddle Evenly sprinkle a generous layer of mozzarella and Monterey Jack on half of each tortilla Top that cheese with spoonfuls of the steak onion mixture Then layer more cheese on top which gives the best melted filling as they cook

Fold and Brown the Quesadillas:

Use a spatula or your hands to fold each tortilla into a half moon Press them down lightly to help the cheese stick together Cook for about 1 to 2 minutes until the bottom is crisp and golden making sure not to overcook

Flip and Finish:

Gently flip each quesadilla over with a wide spatula Cook another 1 to 2 minutes until the second side is deep golden and everything inside is melted and hot The cheese should be bubbly and oozing at the edges

Slice and Serve:

Transfer the cooked quesadillas to a large cutting board Slice each into wedges and serve immediately so you get that perfect crispy gooey bite every time

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Nothing beats the smell of steak, onions, and cheese on the Blackstone I always get flashbacks to summer evenings on the patio When my husband and I made this recipe for our anniversary picnic the sizzle was the perfect soundtrack for the night

Storage Tips

Let any leftovers cool completely before transferring them to an airtight container Store in the refrigerator for up to five days When ready to eat pop them back on the Blackstone or in a dry skillet so the tortillas crisp up again Microwaving is quick but makes them a bit softer so skillet is worth the extra minute if you want that crunchy bite

Ingredient Substitutions

You can swap in flank steak for skirt with great results Chickpea tortillas are tasty if you need a gluten free option For the cheese combo a sharp cheddar can be mixed in with your Monterey Jack for extra zing If onions are not your thing try bell peppers for something sweet and colorful

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Serving Suggestions

Quesadillas are fantastic on their own but I love them with a drizzle of crema a scoop of guacamole or a fresh tomato salsa Try serving them with a simple green salad or corn on the cob for a complete meal For the bold a few pickled jalapenos on the side are unbeatable

Frequently Asked Questions

→ What steak cut works best for this dish?

Skirt steak is ideal for its rich flavor and tenderness, but flank steak can also be used as a substitute with excellent results.

→ How do I get the cheese perfectly melted?

Layer both mozzarella and Monterey Jack cheeses generously and cook on medium heat to allow the cheese to fully melt before flipping.

→ What makes the tortillas crispy?

Cooking the quesadillas directly on a preheated Blackstone griddle gives the tortillas a golden, crispy texture on both sides.

→ Can these be stored and reheated later?

Leftovers store well in the fridge for up to 5 days and can be reheated in a skillet or toaster oven to restore their crispy texture.

→ Do I need to use both cheeses?

Using both mozzarella for meltiness and Monterey Jack for flavor creates the best texture and taste, but either cheese works on its own in a pinch.

→ How can I prevent overcooking?

Keep an eye on the quesadillas as they cook quickly on the Blackstone. Flip once the bottom turns golden to avoid burning.