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Packed with succulent steak, gooey cheese, and soft tortillas, these Blackstone Steak Cheese Quesadillas are my favorite pick for weekend backyard gatherings. They're stuffed with bold tastes all wrapped in perfectly crunchy triangles you can easily grab. Looking for amazing cheese stretches and hefty steak chunks? This hits the spot.
I whipped these up randomly during a family cookout and now they're requested constantly—nobody lets me skip making them whenever we fire up the Blackstone.
Flavorful Ingredients
- Burrito-size flour tortillas: Large, flexible wraps let you stuff in everything without breaking. Pick the newest ones for easy folding
- Monterey Jack cheese: Zesty and smooth flavor—grate it yourself for better melting
- Mozzarella cheese: Silky, melts quickly, and creates those amazing stretchy pulls. Don't use the pre-grated stuff
- Medium onion: Chop it small for sweet-smoky notes that match steak perfectly
- Black pepper: Freshly ground adds subtle heat and rich undertones
- Salt: Makes flavors stand out. Go with kosher for more even distribution
- Onion powder: Adds hidden depth and extra meatiness
- Vegetable oil: Stops food from sticking, helps brown onions, and makes steak sizzle nicely
- Skirt steak: Cut into small chunks; cooks super fast and delivers tons of beef flavor with good fat streaks
Simple Instructions
- Cut and Enjoy:
- When quesadillas look golden and crunchy, move them to a cutting board. Let them sit briefly, then cut into wedges using a pizza cutter or knife. Serve them hot for maximum crunch and flavor.
- Turn and Complete:
- Carefully flip each quesadilla using a broad spatula. Let the second side turn golden while the cheese gets all bubbly inside—only takes another minute or two. Stay nearby or they'll quickly burn!
- Shape and Crisp Quesadillas:
- Fold each tortilla halfway to make that traditional half-moon shape. If stuff falls out, push it back in with your spatula or fingers. Let them sit on the grill a few minutes until the bottom gets crispy.
- Build Quesadillas:
- Lay all four tortillas on the cooler section of the grill. Scatter half your cheeses across each one, then spoon the hot steak-onion mixture on top. Finish with the remaining cheese so everything melts together nicely.
- Make Room and Cool Down:
- After cooking the steak and onions, push them aside. Lower the heat so your tortillas don't burn—you want them crisp but not charred.
- Cook the Meat and Onions:
- Spread your steak pieces and chopped onions across the Blackstone. Sprinkle with salt, pepper, and onion powder. Let them cook mostly undisturbed for that nice sear while the onions soften and slightly caramelize—roughly four to eight minutes per side.
- Heat up the Blackstone:
- Turn your Blackstone to medium-high (about 400°F) and brush some veggie oil across the surface. This prevents sticking and helps your steak develop tasty browned bits.
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The coolest part? That Monterey Jack wraps around the steak, keeping all the juicy goodness inside. When my children jump in to help spread cheese and watch everything sizzle, our kitchen always becomes a cheerful jumble of giggles and fun.
Keeping Leftovers
Really, they vanish from the griddle, but if you end up with extras just stick them in a container in the fridge for up to three days. Heat them on a Blackstone or pan to get them crispy again—avoid the microwave unless you don't mind them soggy. For longer storage, wrap each piece tightly and freeze for about two months. Put them straight from freezer to oven when you're ready for them.
Swaps and Alternatives
Can't find skirt steak? Go with sirloin, flap meat, or thinly sliced ribeye—they'll all give you that great sear and tenderness. Need to avoid dairy? Grab your favorite plant-based cheese and gluten-free tortillas. No onions around? Try green onions or sautéed bell peppers for equally good but different flavor profiles.
Tasty Serving Ideas
These taste amazing with chunky guacamole, a dollop of salsa, or a spoonful of sour cream. I love adding a fresh lime squeeze or sprinkling on some chopped cilantro. To make it a complete dinner, set out some rice, tortilla chips, and black beans for everyone to grab what they want.
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You'll find yourself looking for reasons to fire up the grill—these steak quesadillas have a knack for becoming everybody's must-have favorite.
Frequently Asked Questions
- → Which steak cut is best here?
Skirt steak works like magic—it’s flavorful, cooks fast, and stays juicy in every bite.
- → Can I sub in different cheeses?
For sure! Cheddar or pepper jack are perfect swaps if you’re not feeling mozzarella or Monterey Jack.
- → How do I avoid burning the tortillas?
Set the griddle to medium. Flip them at the right time—when they turn golden and crisp.
- → What extras taste great with steak quesadillas?
Top it off with fresh salsa, creamy guac, tangy sour cream, or squeeze some lime juice on it.
- → Should the steak and onions be pre-cooked?
Absolutely, cooking them ahead ensures they’re tender and full of flavor before filling the tortillas.