Steak Cheese Quesadillas Blackstone

This steak cheese quesadilla recipe has become my go to weeknight dinner when I need something satisfying fast. The Blackstone griddle transforms simple ingredients into restaurant quality quesadillas with perfectly crispy tortillas and that irresistible cheese pull. I discovered this combination during a summer cookout when I had leftover steak and needed to feed hungry guests quickly.

I first tried this recipe during a camping trip when someone brought their Blackstone griddle. The even heat distribution made such a difference compared to cooking quesadillas in a regular pan. Now my family requests these every time we fire up the griddle, and I've perfected the technique for getting that perfect golden crispy exterior while keeping the cheese perfectly melted inside.

Ingredients

• 1 pound skirt steak diced into 1 inch pieces: provides tender bites that cook quickly and evenly on the griddle
• 1 tablespoon vegetable oil: creates the non stick surface and helps achieve those beautiful caramelized edges
• ½ teaspoon onion powder: adds savory depth without overpowering the beef flavor
• 1 teaspoon salt: enhances all the natural flavors and helps create a beautiful crust
• 1 teaspoon black pepper: provides the perfect amount of heat and complements the beef beautifully
• 1 medium onion diced: adds sweetness and texture that pairs perfectly with the steak

• 2 cups mozzarella cheese shredded: melts beautifully and creates that famous cheese pull
• 1½ cups Monterey Jack cheese shredded: adds incredible flavor and creamy texture
• 4 burrito size flour tortillas: provide the perfect size and flexibility for folding

Step by Step Instructions

Preheat the Griddle:

Fire up your Blackstone grill to medium high heat around 400°F. This temperature is crucial for getting that perfect sear on the steak while not burning the tortillas later. Spread the vegetable oil evenly across the entire cooking surface using a paper towel or griddle spatula. The oil creates a non stick barrier and helps achieve those beautiful caramelized flavors.

Cook the Steak and Onions:

Place your diced steak and onions in an even single layer on the hot griddle surface. Avoid overcrowding which can cause steaming instead of proper browning. Season generously with onion powder, salt, and black pepper, making sure every piece gets coated. Let the steak cook undisturbed for 4 to 8 minutes to develop that gorgeous golden brown crust, then flip and cook the other side until the steak reaches your desired doneness and the onions are beautifully caramelized.

Prepare for Assembly:

Push all that delicious cooked steak and onion mixture to one side of the grill using your spatula. Reduce the temperature to medium heat, around 350°F. This temperature adjustment is key because it prevents the tortillas from burning while still providing enough heat to melt the cheese completely and crisp the tortillas perfectly.

Assemble the Quesadillas:

Place your flour tortillas on the cleared area of the griddle. Start by sprinkling a layer of both mozzarella and Monterey Jack cheeses on each tortilla, covering about half the surface. Add a generous portion of that amazing steak and onion mixture, then top with another layer of both cheeses. This double cheese technique ensures every bite has that perfect melty texture and helps hold everything together when you fold the quesadillas.

Create the Half Moon Shape:

Carefully fold each tortilla in half to create that classic quesadilla half moon shape. Press down gently with your spatula to help everything stick together. Cook for 1 to 2 minutes until the bottom develops a gorgeous golden brown color. The even heat distribution of the Blackstone makes this step foolproof, but keep an eye on them as they can brown quickly.

Flip and Finish:

Using a large spatula, carefully flip each quesadilla to cook the other side. Cook for another 1 to 2 minutes until both sides are golden brown and crispy, and you can see the cheese starting to ooze out slightly at the edges. The Blackstone's consistent heat ensures even browning without any hot spots.

Slice and Serve:

Remove those beautiful quesadillas to a cutting board and let them rest for just a minute to set up. Using a sharp knife or pizza cutter, slice each quesadilla into 3 or 4 wedges. Serve immediately while they're hot and the cheese is still perfectly melty inside that crispy golden exterior.

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You Must Know

My favorite part of this recipe is watching people's faces when they take that first bite and get the perfect cheese pull. The Monterey Jack adds such a creamy richness that elevates these beyond basic quesadillas. I've served these at countless gatherings, and they disappear within minutes every single time.

Storage and Reheating

Store leftover quesadillas in the refrigerator for up to 5 days wrapped in aluminum foil or stored in an airtight container. For the best results when reheating, use a skillet over medium heat for 2 to 3 minutes per side to restore that crispy texture. You can also use a toaster oven at 350°F for 5 to 7 minutes. Avoid the microwave as it will make the tortillas soggy and the cheese rubbery.

Ingredient Substitutions

Flank steak works beautifully as a substitute for skirt steak and provides similar texture and flavor. If you prefer chicken, use boneless thighs cut into strips for the most flavor and tenderness. For the cheese, sharp cheddar can replace the Monterey Jack, though you'll get a stronger flavor. Pepper Jack adds a nice kick if you enjoy some heat. Corn tortillas can be used instead of flour, but they're more delicate and require gentler handling during flipping.

Serving Suggestions

These quesadillas shine when served with fresh guacamole, sour cream, and salsa for dipping. A simple side salad with lime vinaigrette balances the richness perfectly. For a complete Tex Mex feast, serve alongside Mexican rice and refried beans. The quesadillas also make fantastic appetizers when cut into smaller wedges for parties or game day gatherings.

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Mastering the Blackstone Technique

The key to perfect Blackstone quesadillas lies in temperature control and timing. Start hot for the steak to get that beautiful sear, then reduce the heat for the tortillas to prevent burning. The large flat surface allows you to create different heat zones, keeping the cooked steak warm on one side while cooking the quesadillas on the other. Clean your griddle surface between batches to prevent any burnt bits from affecting the flavor.

Recipe FAQs

→ What cut of steak works best?

Skirt steak is ideal due to its tenderness and quick cooking, but flank steak also works well if preferred.

→ Can I make these without a Blackstone griddle?

Yes, a large flat skillet or stovetop griddle can also work effectively for cooking quesadillas evenly.

→ What cheeses are best for melting?

Mozzarella provides great melt, while Monterey Jack adds creamy flavor. Together they deliver a perfect texture combo.

→ How do I keep the quesadillas crispy?

Cook over medium-high heat and avoid overstuffing. Let them rest briefly before slicing to preserve crispness.

→ How should leftovers be stored?

Store in an airtight container in the fridge for up to 5 days. Reheat in a skillet or toaster oven for best texture.