Irresistible Steak Cheese Quesadillas Blackstone
These Steak Cheese Quesadillas cooked on a Blackstone grill combine juicy skirt steak, caramelized onions, and gooey cheese between crispy tortillas. A fast, flavorful meal perfect for weeknights or parties.
Equipment
- Blackstone Grill
- Spatula
- Cutting board
Ingredients
Quesadilla Filling
- 1 lb skirt steak diced into 1-inch pieces
- 1 tbsp vegetable oil
- 0.5 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 1 medium onion diced
- 2 cups mozzarella cheese shredded
- 1.5 cups Monterey Jack cheese shredded
- 4 flour tortillas burrito-size
Instructions
- Preheat your Blackstone grill to medium-high heat (around 400°F).
- Add vegetable oil to the grill surface and spread evenly to prevent sticking.
- Place diced steak and onions on the grill. Season with onion powder, salt, and pepper. Cook for 4–8 minutes, stirring occasionally until browned.
- Push steak and onions to one side of the grill and reduce heat to medium.
- Lay out tortillas on the cleared space, sprinkle with cheese, add the steak mixture, and top with more cheese.
- Fold tortillas in half and grill 1–2 minutes per side until golden brown and cheese is melted.
- Remove from grill, let cool briefly, slice into wedges, and serve with salsa, guacamole, or sour cream.
Notes
For a spicy version, add jalapeños or use pepper jack cheese. Store leftovers in an airtight container for up to 3 days or freeze for 2 months. Reheat using a skillet or air fryer to maintain crispiness.