Steak Cheese Quesadillas Blackstone (Printable Version)
Savory steak and melty cheese folded in crispy tortillas, grilled to perfection on a Blackstone.
# Everything You’ll Need:
→ For the seasoned steak
01 -
1 pound skirt steak, diced into 1-inch pieces
02 -
1 tablespoon vegetable oil
03 -
½ teaspoon onion powder
04 -
1 teaspoon salt
05 -
1 teaspoon black pepper
06 -
1 medium onion, diced
→ For the cheese quesadillas
07 -
2 cups mozzarella cheese, shredded
08 -
1½ cups Monterey Jack cheese, shredded
09 -
4 burrito-size flour tortillas
# Steps to Cook:
01 -
Preheat the Blackstone grill to medium-high heat (around 400°F) and evenly spread vegetable oil over the surface to prevent sticking.
02 -
Place diced steak and onions on the grill in a single layer. Season with onion powder, salt, and pepper. Cook for 4–8 minutes per side until well browned with crisp edges.
03 -
Move cooked steak and onions to one side of the grill. Reduce heat to medium to prepare the surface for quesadilla assembly.
04 -
Place tortillas on the cleared grill area. Add a layer of mozzarella and Monterey Jack cheeses, followed by the steak and onion mixture, then top with more cheese.
05 -
Fold each tortilla in half to form a half-moon shape. Cook for 1–2 minutes until golden brown on the bottom.
06 -
Flip each quesadilla and grill the other side for 1–2 minutes until golden and crispy.
07 -
Transfer quesadillas to a cutting board, slice into wedges, and serve immediately while hot and melty.
# Extra Suggestions:
01 -
Blackstone griddles offer even heat and ample space, ideal for quesadilla preparation.
02 -
Flank steak is a great alternative to skirt steak.
03 -
Keep an eye on quesadillas while cooking—Blackstone heat can brown quickly.
04 -
Mozzarella melts beautifully while Monterey Jack adds rich flavor.
05 -
Leftovers store well in the refrigerator for up to 5 days and reheat best in a skillet or toaster oven.