Steak Cheese Quesadillas Blackstone (Print Version)
# Ingredients:
→ Seasoned steak
01 -
1 pound skirt steak, diced into 1-inch pieces
02 -
1 tablespoon vegetable oil
03 -
½ teaspoon onion powder
04 -
1 teaspoon salt
05 -
1 teaspoon black pepper
06 -
1 medium onion, diced
→ Cheese quesadillas
07 -
2 cups mozzarella cheese, shredded
08 -
1½ cups Monterey Jack cheese, shredded
09 -
4 burrito-size flour tortillas
# Instructions:
01 -
Preheat your Blackstone grill to medium-high heat, around 400°F. Spread vegetable oil evenly across the cooking surface to create a non-stick base.
02 -
Place 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 browned and cooked through.
03 -
Push the cooked steak and onion mixture to one side of the grill. Reduce the temperature to medium heat to prepare for assembling quesadillas.
04 -
Place tortillas on the cleared grill area. Layer mozzarella cheese, Monterey Jack cheese, the steak and onion mixture, and more cheese on top.
05 -
Carefully fold each tortilla in half. Cook for 1-2 minutes until the bottom is golden brown.
06 -
Flip each quesadilla and cook for an additional 1-2 minutes until the other side is golden brown. Monitor closely to avoid overcooking.
07 -
Remove quesadillas to a cutting board, slice into wedges, and serve immediately.
# Notes:
01 -
The Blackstone grill provides even heat distribution and ample space, making it ideal for quesadillas.
02 -
Flank steak can be substituted for skirt steak with equally great results.
03 -
Monitor quesadillas closely as high heat can cause rapid browning.
04 -
The mozzarella and Monterey Jack cheese combination ensures perfect melting and flavor.
05 -
Leftovers can be stored in the refrigerator for up to 5 days and reheated in a skillet or toaster oven.