Steak Cheese Blackstone Quesadillas (Print Version)
Cheesy steak quesadillas grilled to golden crisp on the Blackstone, loaded with savory onions and melty cheese.
# Ingredients:
→ For the steak
01 -
1 pound skirt steak, diced into 1-inch pieces
02 -
1 tablespoon vegetable oil
03 -
0.5 teaspoon onion powder
04 -
1 teaspoon salt
05 -
1 teaspoon black pepper
06 -
1 medium onion, diced
→ For the quesadillas
07 -
2 cups mozzarella cheese, shredded
08 -
1.5 cups Monterey Jack cheese, shredded
09 -
4 burrito-size flour tortillas
# Instructions:
01 -
Preheat the Blackstone grill to medium-high heat, approximately 400°F. Evenly spread vegetable oil across the cooking surface.
02 -
Arrange diced steak and onions in an even layer on the grill. Season with onion powder, salt, and black pepper. Sauté for 4 to 8 minutes per side until the steak is browned and thoroughly cooked.
03 -
Once steak and onions are cooked, push them to one side. Reduce grill temperature to medium heat.
04 -
Place tortillas on the cleared area of the grill. Top each tortilla with an even layer of mozzarella and Monterey Jack cheeses, followed by the steak and onion mixture, then an additional layer of cheese.
05 -
Fold each tortilla in half, forming a half-moon shape. Cook for 1 to 2 minutes until the bottom is golden brown.
06 -
Flip each quesadilla carefully and cook an additional 1 to 2 minutes until each side is golden brown and cheeses are melted.
07 -
Transfer quesadillas to a cutting board. Slice into wedges and serve immediately while hot and crispy.
# Notes:
01 -
Monitor quesadillas closely during browning as they can darken quickly on the grill.