There’s something magical about the sizzle of a Blackstone griddle that transforms simple ingredients into extraordinary meals. These Steak Cheese Quesadillas bring together tender, seasoned beef, melty cheese, and crispy tortillas for a meal that satisfies on every level. Whether you’re cooking for a weeknight dinner or weekend gathering, this recipe delivers restaurant-quality results right in your backyard.
I’ve perfected this recipe after countless Blackstone sessions, finding the ideal balance of heat, timing, and ingredients. The flat-top cooking surface creates the perfect crispy exterior while allowing the cheese to melt evenly throughout – something that’s hard to achieve with traditional stovetop methods.
Why You’ll Love This
- Quick preparation – have dinner ready in about 45 minutes from start to finish
- Customizable for each family member with optional toppings and fillings
- The Blackstone creates perfectly crispy tortillas while maintaining a gooey interior
- Makes excellent leftovers for lunch the next day
- Impressive enough for entertaining but simple enough for weeknight cooking
Ingredients
- 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
- 2 cups mozzarella cheese, shredded
- 1½ cups Monterey Jack cheese, shredded
- 4 burrito-size flour tortillas
Instructions
- Preheat your Blackstone grill to medium-high heat (approximately 400°F). Spread vegetable oil evenly across the cooking surface.
- Place diced steak and onions on the grill in an even layer. Season with onion powder, salt, and pepper. Sauté for 4-8 minutes per side until steak is browned and cooked through.
- Push the cooked steak and onions to one side of the grill. Reduce the Blackstone temperature to medium heat.
- Place tortillas on the cleared area of the grill. Top each tortilla with a layer of both cheeses, then add the steak and onion mixture, and finish with more cheese on top.
- Carefully fold each tortilla in half to create a half-moon shape. Cook for 1-2 minutes until the bottom is golden brown.
- Carefully flip each quesadilla and cook for another 1-2 minutes until the other side is golden brown. Watch closely as they brown quickly.
- Remove quesadillas to a cutting board and slice into wedges. Serve immediately while hot and crispy.
Tips & Variations
- For extra tender steak, slice it against the grain and consider marinating for up to 4 hours.
- No Blackstone? A large cast-iron skillet or electric griddle works well too.
- Make it spicy by adding sliced jalapeños or a dash of hot sauce to the filling.
- Try different cheese combinations – pepper jack adds heat, while Monterey Jack melts beautifully.
- For a make-ahead option, prepare the steak and vegetable mixture up to a day in advance and refrigerate.
- Create a build-your-own quesadilla bar for parties by setting out various fillings and toppings.
Serving Suggestions
These hearty quesadillas pair wonderfully with a simple side salad dressed with lime vinaigrette to cut through the richness. For a more substantial meal, serve alongside Mexican rice and refried or black beans. Don’t forget the classic accompaniments like guacamole, pico de gallo, and lime wedges to brighten up each bite.
For beverages, consider serving with an ice-cold Mexican beer, a fruity margarita, or a non-alcoholic agua fresca for a complete fiesta experience.
Notes
- Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers on a dry skillet over medium heat to maintain crispiness.
- The perfect quesadilla should be golden brown with visible grill marks and cheese just starting to ooze from the edges.
- Let quesadillas rest briefly before cutting to prevent the filling from spilling out.
FAQs
Can I prepare these quesadillas indoors without a Blackstone?
Absolutely! A large non-stick skillet or cast-iron pan works well. Cook over medium heat and adjust cooking time as needed.
What’s the best cut of steak to use for quesadillas?
Flank steak and skirt steak are ideal because they’re flavorful and become tender when sliced thinly against the grain. Ribeye or sirloin also work well if you prefer a more premium cut.
Can I make these quesadillas vegetarian?
Yes! Simply omit the steak and add more vegetables like mushrooms, zucchini, or corn for a satisfying vegetarian version.
How do I prevent my quesadillas from getting soggy?
Make sure your griddle is properly preheated, don’t overcrowd the cooking surface, and allow any wet ingredients to drain before adding them to the tortillas.
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