Steak Cheese Quesadillas Blackstone

Steak cheese quesadillas on the Blackstone have become my go to for quick weeknight dinners or casual get togethers. These quesadillas bring together juicy steak caramelized onions and two types of melty cheese all tucked inside crispy golden tortillas. The whole process is fun and interactive especially if you love cooking outdoors or want to feed a crowd with minimal fuss.

The first time I made these was for a backyard family movie night and they disappeared before the opening credits were over. Now it is my default dish when I need something fun and filling that everyone will love.

Ingredients

• skirt steak: look for bright red meat with a good marbling of fat for maximum tenderness and flavor
• vegetable oil: ensures the steak gets a beautiful sear without sticking to the grill
• onion powder: adds subtle savoriness and depth
• salt: enhances every ingredient make sure to sprinkle evenly for balance
• black pepper: gives a gentle heat and rounds out the steak’s flavor
• medium onion: fresh onions caramelize right on the flat top for sweetness that balances the steak
• shredded mozzarella cheese: melts into creamy gooeyness and pulls beautifully use low moisture if possible for best texture
• shredded Monterey Jack cheese: delivers a tangy cheesy boost and excellent melt factor
• burrito size flour tortillas: sturdy enough to hold all the filling without tearing look for soft and pliable tortillas in the bakery section

Instructions

Grill Prep and Heating:

Preheat your Blackstone grill to medium high heat. Let it come up to about 400 degrees Fahrenheit and use a spatula or paper towel to spread a thin layer of vegetable oil over the cooking surface.

Searing the Steak and Onion:

Scatter the diced steak and onions across the hot grill in a single even layer. Immediately season everything with onion powder salt and black pepper. Let the mixture cook undisturbed for four to eight minutes per side until the steak is deeply browned and the onions are soft and golden. Stir occasionally to encourage even caramelization.

Clearing the Space:

Once the steak and onions are cooked push them to one side of the grill. Reduce the heat under the empty side to medium to avoid burning the tortillas.

Building the Quesadillas:

Lay the tortillas flat on the cleared side of the grill. On each tortilla sprinkle a generous layer of mozzarella and Monterey Jack cheese then spoon over the hot steak and onion mixture. Add a little extra cheese on top before folding each tortilla in half.

Crisping and Melting:

Let the quesadillas cook for one to two minutes until the bottoms are crisp and golden. Carefully flip them to the other side using a spatula and continue cooking for another one to two minutes until fully golden and the cheese is melted through.

Serving:

Remove the quesadillas from the grill. Slice into wedges using a sharp knife or pizza cutter and serve immediately while hot and gooey.

Every time I make these the caramelized onions somehow steal the show in flavor. My kids always ask for extra onions and I love how easy it is to sneak in a little sweetness for balance. One night my youngest insisted on helping fill the tortillas and the results were messy but totally delicious.

Storage Tips

Wrap cooled quesadilla wedges tightly in foil or place in airtight containers. They stay fresh in the fridge for up to three days. For reheating crisp in a skillet or toaster oven so the tortillas get crunchy again. I always avoid microwaving since that makes the tortillas rubbery.

Ingredient Substitutions

You can swap the skirt steak for flank steak ribeye or even leftover grilled chicken. Use what you have on hand for the cheeses just make sure they melt well. Pepper Jack adds a mild spicy kick and cheddar is always a safe choice.

Serving Suggestions

Pair with salsa pico de gallo sour cream or guacamole for dipping. I often serve them with a simple green salad or charred corn for a complete meal. For a fun twist try adding sautéed bell peppers or jalapeños to the filling.

Cultural and Historical Context

Quesadillas have deep roots in Mexican cuisine where tortillas are folded with cheese and sometimes meat or vegetables. Cooking over an open flame or griddle is a tradition that dates back generations and outdoor griddles like the Blackstone bring that sense of community and flavor to modern home kitchens.

Seasonal Adaptations

swap in grilled zucchini or mushrooms in summer for extra veggies try roasted butternut squash during fall for a sweet note add chopped ripe tomatoes in late summer for juiciness

Success Stories

After a summer barbecue I tossed leftover grilled steak into these quesadillas and the result was even better than the original steak dinner. Friends always ask for the recipe and say it is the only reason they borrow my Blackstone grill.

Freezer Meal Conversion

Once assembled and cooked cool the quesadillas to room temperature. Stack with parchment between layers then freeze in resealable bags. Reheat from frozen straight onto the griddle for five to eight minutes per side until hot and crispy.

Cooking with friends out on the patio grilling these quesadillas is like dinner and a show. There is something special about sharing hot cheesy wedges and laughing over the sizzle of the grill.

Recipe FAQs

→ Which cut of steak works best?

Skirt steak is ideal for its tenderness and flavor, especially when diced and quickly cooked on a griddle.

→ Can I use other cheeses?

Yes, feel free to substitute with cheddar or pepper jack for a different flavor and melt quality.

→ Is it necessary to use a Blackstone grill?

No, but a flat-top or large skillet gives a similar even heat, helping tortillas crisp up nicely.

→ How do I keep the quesadillas from getting soggy?

Cook over medium-high heat so the tortillas crisp quickly and avoid overfilling with wet ingredients.

→ What garnish pairs well?

Serve with salsa, guacamole, or sour cream to complement the rich steak and cheese filling.