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This steak and cheese quesadilla recipe has become my go-to for nights when I want dinner to feel a little special without spending hours in the kitchen. It all comes together beautifully on the Blackstone griddle — the steak gets perfectly seared, the onions turn sweet and golden, and the cheese melts into every nook and cranny of the tortillas. What started as a simple way to use up some leftover skirt steak quickly became one of our most requested meals. It tastes like something you'd order at a great restaurant but is easy enough to whip up on a weeknight.
My husband first made these quesadillas one weekend when he was trying out his new Blackstone. They were so good we ended up making them again that same night. Now it's the first thing people request when they see the grill heating up.
Ingredients
- Skirt steak: Cuts easily into bite-sized pieces and cooks quickly on a hot surface
- Mozzarella and Monterey Jack cheese: Melt smoothly for that perfect gooey stretch inside the quesadilla
- Large flour tortillas: Strong enough to hold the filling and crisp up beautifully on the griddle
- Sweet onion: Adds a hint of sweetness that balances the richness of the steak and cheese
- Salt black pepper and onion powder: Simple pantry spices that let the main ingredients shine
Step-by-Step Instructions
- Preheat Your Blackstone:
- Turn the griddle to medium high heat and let it warm up until it reaches about four hundred degrees. Drizzle a bit of vegetable oil across the surface so nothing sticks and everything gets that golden crust. While it heats up dice your steak and slice your onion so everything is ready to go when the surface is hot.
- Cook the Steak and Onions:
- Spread the diced steak and onions out in an even layer. Don’t crowd them or they’ll steam instead of sear. Sprinkle on the onion powder salt and pepper. Let everything cook for four to eight minutes per side until the steak is deeply browned and the onions are soft and golden.
- Build the Quesadillas:
- Slide the steak and onions to one side of the grill and lower the heat to medium. Lay your tortillas on the other side. Sprinkle cheese over half of each tortilla then layer on the steak and onions and finish with another layer of cheese. That bottom layer of cheese helps everything stick together while the top layer melts into gooey perfection.
- Flip and Finish:
- Fold each tortilla in half to create that classic half moon shape. Cook for one to two minutes until the bottom is crisp and golden. Carefully flip and cook the other side another one to two minutes. Keep an eye on them because they can burn quickly on a hot surface.
- Slice and Serve:
- Transfer the finished quesadillas to a cutting board. Let them cool for a minute to let the cheese set. Then slice them into wedges with a sharp knife or pizza cutter and serve warm.
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Letting the steak brown properly makes all the difference in flavor. I rushed it once and ended up with gray meat instead of those caramelized edges that give this dish so much depth. It’s worth the few extra minutes.
Storage Tips
Leftover quesadillas keep well in an airtight container in the fridge for up to five days. For best texture reheat them in a dry skillet or back on the Blackstone. The microwave makes them soggy so avoid that unless you’re in a rush.
Ingredient Substitutions
Flank steak works just as well if you can’t find skirt steak. You can also swap in sirloin or leftover grilled steak. For cheese try cheddar or pepper jack for a different flavor profile. Bell peppers or jalapeños can be added alongside the onions if you want extra vegetables or heat.
Serving Suggestions
These quesadillas are great on their own but even better with fresh salsa guacamole and sour cream for dipping. I like to serve them with a side salad dressed in lime vinaigrette to balance the richness. Black beans or Mexican rice turn it into a more filling meal and a cold beer or limeade rounds everything out.
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Cultural Context
Quesadillas have deep roots in Mexican cuisine where they’re traditionally made with fresh tortillas and Oaxaca cheese. This version brings a Tex Mex twist with the use of skirt steak and Monterey Jack cheese cooked on an American style flat top griddle. The Blackstone makes it easy to achieve restaurant quality results at home.
These steak cheese quesadillas are the recipe we go back to again and again. The flavors are simple and satisfying and the Blackstone makes it fun to cook outside without sacrificing ease or flavor.
Frequently Asked Questions
→ Can I make these without a Blackstone griddle
Yes a large cast iron skillet or griddle pan works well too
→ What other cuts of steak work well
Flank steak sirloin or leftover grilled steak all work beautifully
→ How do I keep the quesadillas from falling apart
Wait until the first side is golden and use a large spatula to flip
→ Can I prep the steak ahead of time
Absolutely just reheat before assembling the quesadillas
→ What's the best way to reheat leftovers
Use a dry skillet or griddle to keep them crispy avoid the microwave
Recipe FAQs
- → Can I make these without a Blackstone?
Yes, a large cast iron skillet or griddle pan works well. Cook the steak first, then assemble and grill the quesadillas in the same pan.
- → What other cuts of steak can I use?
Flank steak, sirloin, or leftover grilled steak are great substitutes. Just slice thin and cook until browned.
- → How do I keep the quesadillas from falling apart?
Make sure the bottom side is golden before flipping and use a wide spatula to support the quesadilla during the turn.
- → Can I prep the filling ahead of time?
Yes, cook the steak and onions ahead and store them in the fridge. Reheat before assembling the quesadillas.
- → What's the best way to reheat leftovers?
Reheat in a dry skillet or on the Blackstone for a few minutes per side to regain the crispy texture. Avoid the microwave.