Steak Cheese Quesadillas on the Blackstone

These Steak Cheese Quesadillas are my go-to when I want a bold, satisfying Tex-Mex dinner without the wait. Juicy seared steak bits, caramelized onions, and stretchy melted cheese get folded into golden-crisp tortillas and grilled to perfection right on the Blackstone. Each bite delivers a crunch on the outside and melty, meaty goodness inside. These are great hot off the grill, sliced up and ready for dipping into salsa, guacamole, or sour cream.

Why You’ll Love This Recipe

I love how fast and satisfying this recipe is. The steak cooks quickly, the cheese melts into every crevice, and the tortillas crisp up with just the right amount of sizzle. It’s simple enough for a weeknight but bold enough to feed a crowd during backyard cookouts. Whether I’m using leftover steak or starting fresh, these quesadillas are always a hit. Best of all, everything cooks in one spot—fast, hot, and with minimal mess.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the steak:

• 1 medium onion, diced
• 5 grams black pepper
• 5 grams salt
• 2 grams onion powder
• 15 millilitres vegetable oil
• 450 grams skirt steak, chopped into small chunks

For the quesadillas:

• 4 burrito-size flour tortillas
• 150 grams Monterey Jack cheese, shredded
• 200 grams mozzarella cheese, grated

Directions

1. Preheat the Blackstone: I heat the surface to medium-high (around 200°C/400°F) and brush a bit of vegetable oil across the grill to keep everything from sticking.
2. Cook the steak and onions: I toss the chopped steak and diced onions onto the grill, season with salt, black pepper, and onion powder, then let them sear. I try not to stir too much so they get a nice crust, flipping occasionally until fully cooked—usually about 4 to 8 minutes.
3. Lower heat and shift ingredients: Once the steak and onions are cooked, I move them to one side and turn the heat down to medium so I don’t scorch the tortillas.
4. Assemble quesadillas: I lay all four tortillas flat on the cooler side of the grill, sprinkle half the mozzarella and Monterey Jack over each, then add spoonfuls of the hot steak and onions. I top it all off with the remaining cheese.
5. Fold and grill: I fold each tortilla into a half-moon shape and grill for a couple of minutes until the bottoms turn golden and crisp.
6. Flip and finish: I flip each one carefully and grill the other side for another minute or two until everything’s melted and crispy.
7. Slice and serve: I remove the quesadillas, let them rest for a minute, then slice into wedges and serve them hot with my favorite dips.

Servings and timing

This recipe makes 4 large quesadillas, serving about 4 people. It takes roughly 15 minutes to prep and another 16 minutes to cook, so I have it ready in just over 30 minutes.

Variations

I switch things up sometimes by using different cuts like sirloin or flap steak if skirt steak isn’t available. For a spicier kick, I add chopped jalapeños or use pepper jack cheese. If I want to keep things dairy-free, I swap in plant-based cheese and tortillas. I’ve also made vegetarian versions using sautéed mushrooms or bell peppers instead of steak.

storage/reheating

If I have leftovers (rare, honestly), I store them in an airtight container in the fridge for up to 3 days. To reheat, I toss them back on the Blackstone or a skillet for a few minutes to bring back that crispy texture. I skip the microwave since it makes them soggy. For freezing, I wrap each quesadilla tightly and store for up to 2 months. They reheat well straight from frozen in the oven.

FAQs

What steak cut works best for quesadillas?

Skirt steak is my favorite—it cooks fast, stays juicy, and has great flavor. Sirloin or ribeye work just as well if that’s what I have on hand.

Can I use other cheeses in this dish?

Absolutely. I sometimes use cheddar or pepper jack for extra kick. Just make sure it melts well and complements the steak.

How do I prevent tortillas from burning on the Blackstone?

I keep the heat at medium once I start cooking the quesadillas and flip them as soon as they’re golden. Staying close by makes all the difference.

What toppings pair well with steak quesadillas?

Fresh salsa, guacamole, sour cream, or a squeeze of lime all take these over the top. I sometimes add chopped cilantro or a dash of hot sauce too.

Is it necessary to pre-cook the steak and onions?

Yes, pre-cooking the steak and onions lets me lock in the flavor and make sure they’re tender before they go inside the tortillas.

Conclusion

These steak cheese quesadillas are everything I want in a quick, hearty Tex-Mex meal—melty, crunchy, juicy, and packed with flavor. Grilled right on the Blackstone, they’re fast to make, easy to customize, and always a hit. Whether I’m cooking for friends, family, or just myself, they’re a guaranteed win every time.

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