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Steak Cheese Quesadillas on the Blackstone

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These steak cheese quesadillas on the Blackstone are a bold, melty Tex-Mex favorite made with juicy seared steak, caramelized onions, and loads of cheese, folded in golden-crisp tortillas. Cooked right on the griddle, they’re quick, satisfying, and perfect for dipping.

Ingredients

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

Instructions

  1. Preheat the Blackstone griddle to medium-high (about 400°F/200°C) and lightly oil the surface.
  2. Sear the chopped skirt steak and diced onion with salt, pepper, and onion powder, flipping occasionally until browned and cooked through (about 4–8 minutes).
  3. Move the steak mixture to one side of the griddle and reduce the heat to medium.
  4. Lay tortillas flat on the griddle, and sprinkle half of each cheese type evenly across each tortilla.
  5. Add the cooked steak and onion mixture over the cheese layer, then top with the remaining cheese.
  6. Fold each tortilla in half to form a half-moon shape and grill for 2–3 minutes until the bottom is golden and crisp.
  7. Flip and grill the other side for another 1–2 minutes until the cheese is melted and the tortilla is fully crisped.
  8. Remove from the griddle, let rest briefly, then slice and serve hot with salsa, guacamole, or sour cream.

Notes

  • Swap skirt steak with sirloin or flap steak if preferred.
  • Add pepper jack cheese for a spicier twist or use plant-based cheese for a dairy-free option.
  • Include sautéed mushrooms or bell peppers for a vegetarian variation.
  • Store leftovers in the fridge for up to 3 days or freeze for up to 2 months. Reheat on the griddle or in the oven for best texture.

Nutrition

Find it online: https://cookedbymaya.com/steak-cheese-quesadillas-on-the-blackstone/