Steak Cheese Blackstone Quesadillas

Sizzling with savory steak, melty cheese, and toasted tortillas, these Steak Cheese Quesadillas on the Blackstone have become the hands-down favorite for our Friday night cookouts. They deliver everything I crave in a comfort food – bold flavor packed neatly into crispy handheld wedges. If you want quesadillas that never disappoint with gooey cheese pulls and juicy bites of steak, this is the recipe you need.

My first time making these was during a family backyard grill night – now my friends request them every single time we fire up the Blackstone.

Ingredients

• Skirt steak: Diced into one-inch pieces gives rich flavor and cooks quickly for juicy results. Look for cuts with good marbling for the best texture
• Vegetable oil: Ensures steak gets a beautiful sear without sticking and helps onions caramelize
• Onion powder: Layers in extra depth and brings out the beefy notes
• Salt: Brightens the flavors across every bite. Use Kosher salt for even seasoning
• Black pepper: Freshly cracked gives a slight heat and earthiness
• Medium onion: Diced adds sweetness and savoriness to complement the steak
• Mozzarella cheese: Shredded delivers the essential melt factor and that iconic cheese pull. Buy blocks and shred fresh for better creaminess
• Monterey Jack cheese: Shredded brings tangy creaminess that balances the sharper mozzarella
• Burrito-size flour tortillas: Sturdy and soft large enough to fold over plenty of filling without breaking. Choose fresh tortillas that are pliable

Step-by-Step Instructions

Preheat the Blackstone:

Set your Blackstone grill to medium-high heat which lands around four hundred degrees Fahrenheit and spread the surface with a thin even layer of vegetable oil using a folded paper towel or brush. This step is crucial for preventing sticking and building a crust on the steak.

Sear the Steak and Onions:

Spread diced skirt steak and onions in a single layer across the hot Blackstone. Season generously with onion powder salt and black pepper. Let them cook without stirring too much letting the steak sear and the onions soften for four to eight minutes per side until the steak is browned and cooked through. Aim for slightly caramelized edges on the onions.

Clear Space and Lower Heat:

Once the steak and onions are cooked through push them to one side of the grill. Turn down the Blackstone to medium heat so the tortillas crisp up without burning.

Assemble Quesadillas:

Lay out the four flour tortillas on the now-clear area of the grill. Scatter a light layer of mozzarella and Monterey Jack over half of each tortilla. Spoon the hot steak and onion mixture on top of the cheese then sprinkle remaining cheese over the steak for maximum melt.

Fold and Toast Quesadillas:

Gently fold each tortilla over to form a half-moon shape tucking in any stray filling with a spatula or your fingers. Let the quesadillas toast for one to two minutes so the bottom gets golden brown and crisp.

Flip and Finish:

Carefully flip each quesadilla using a wide spatula. Cook for another one to two minutes until the other side turns golden brown and the cheese inside is melted and bubbling. Keep a close eye to avoid over-browning.

Slice and Serve:

Transfer the finished quesadillas to a cutting board and allow them to rest for a minute. Use a sharp knife or pizza cutter to slice into wedges. Serve immediately while hot and crispy for the best experience.

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My favorite part is how the Monterey Jack cheese oozes around the steak bites locking in the juices. When my kids help sprinkle the cheese and watch the quesadillas sizzle we end up with a kitchen full of laughter and anticipation.

Storage Tips

These Steak Cheese Quesadillas taste best hot off the grill but leftovers can be stored in an airtight container up to three days in the refrigerator. To reheat place slices back on a skillet or Blackstone for a couple minutes on each side so they crisp back up rather than getting soggy in the microwave. If you want to freeze them wrap cooled quesadillas tightly in plastic and freeze up to two months then reheat from frozen in the oven.

Ingredient Substitutions

No skirt steak on hand Try sirloin flap meat or even thinly sliced ribeye for the same sear and tenderness. If you need to keep things dairy free use your favorite vegan cheese shreds and a plant-based tortilla. The onions can be swapped for scallions or even sautéed peppers if you want a slightly different flavor profile.

Serving Suggestions

Serve these quesadillas with fresh salsa chunky guacamole or a dollop of sour cream. I love adding a squeeze of lime or a sprinkle of chopped cilantro for a fresh touch. For a full Tex-Mex spread lay out bowls of rice black beans and crunchy tortilla chips.

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These Steak Cheese Quesadillas are sure to become a family favorite every time the grill fires up!

Frequently Asked Questions

→ What steak cut works best for quesadillas?

Skirt steak is ideal due to its tenderness and bold flavor, especially when diced and quickly grilled.

→ Can I use other cheeses in this dish?

Absolutely! Cheddar or pepper jack are flavorful alternatives to mozzarella and Monterey Jack.

→ How do I prevent tortillas from burning on the Blackstone?

Cook over medium heat and monitor closely. Flip once golden to ensure an even, crisp finish without burning.

→ What toppings pair well with steak quesadillas?

Try serving with fresh salsa, sour cream, guacamole, or a squeeze of lime for added zest.

→ Is it necessary to pre-cook the steak and onions?

Yes, sautéing ensures the steak is tender and the onions are sweet before assembling the quesadillas.