Steak Cheese Quesadillas on Blackstone

Steak Cheese Quesadillas Blackstone

Seasoned steak and onions with melted mozzarella and Monterey Jack cheese in crispy tortillas, cooked on a Blackstone griddle.

Preparation Time

10 min

Cooking Time

15 min

Overall Time

25 min

Created By: Lili Clark

Category: Lunch

Skill Level: Moderate

Cuisine Type: Tex-Mex

Output: 4 Serves (4 quesadillas)

Dietary Options: ~

Ingredients

→ For the seasoned steak

1 pound skirt steak, diced into 1-inch pieces

1 tablespoon vegetable oil

½ teaspoon onion powder

1 teaspoon salt

1 teaspoon black pepper

1 medium onion, diced

→ For the cheese quesadillas

2 cups mozzarella cheese, shredded

1½ cups Monterey Jack cheese, shredded

4 burrito-size flour tortillas

Steps

Preheat your Blackstone grill to medium-high heat, around 400°F. Spread that vegetable oil evenly across the cooking surface – this creates the perfect non-stick base for cooking your steak and quesadillas.

Place your diced steak and onions on the grill in an even layer so everything cooks uniformly. Season generously with onion powder, salt, and pepper. Sauté for 4-8 minutes per side until the steak is beautifully browned and cooked through with those perfect crispy edges.

Push all that delicious cooked steak and onion mixture to one side of the grill and reduce the temperature to medium heat. This gives you the perfect setup for assembling and cooking your quesadillas.

Place your tortillas on the cleared area of the grill. Layer each tortilla with both mozzarella and Monterey Jack cheeses, then add that amazing steak and onion mixture, and finish with more cheese on top. This double cheese layer ensures perfect melting and that irresistible cheese pull!

Carefully fold each tortilla in half to create that classic half-moon quesadilla shape. Cook for 1-2 minutes until the bottom turns gorgeous golden brown – the Blackstone’s even heat distribution is perfect for this!

Carefully flip each quesadilla using a large spatula and cook for another 1-2 minutes until the other side is golden brown too. Keep a close eye on them – they brown quickly on the Blackstone and you want them perfectly crispy!

Remove those beautiful quesadillas to a cutting board and slice into wedges. Serve immediately while they’re hot, crispy on the outside, and loaded with melty cheese and tender steak inside!

Tips

The Blackstone’s large, flat cooking surface is absolutely perfect for making quesadillas – you get even heat distribution and plenty of space to work.
You can substitute flank steak for skirt steak if that’s what you have on hand – both cuts work beautifully for this recipe.
Keep a close eye on the quesadillas while cooking – the Blackstone’s high heat means they can go from perfect to overdone quickly.
The combination of mozzarella and Monterey Jack is magic – you get the perfect melt from mozzarella and amazing flavor from the Monterey Jack.
Leftovers keep great in the fridge for up to 5 days and reheat beautifully in a skillet or toaster oven for that crispy texture.

Required Tools

Blackstone griddle or large flat-top grill
Large spatula
Cutting board
Sharp knife

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.

Contains gluten (flour tortillas)
Contains dairy (mozzarella cheese, Monterey Jack cheese)

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.

Calories: 485
Fats: 26 g
Carbohydrates: 28 g
Proteins: 32 g

Lili Clark

Hi! I’m LiLi, a former kitchen disaster who learned to cook by documenting my grandmother’s recipes. I believe cooking should be accessible, sometimes messy, and always delicious. Join me as I share everything from family classics to weeknight emergencies!

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