Steak Cheese Quesadillas Blackstone

Steak cheese quesadillas have become my favorite all-in-one dinner after a busy day The crispy tortilla holds seasoned steak with golden onions and a double layer of gooey cheese You get restaurant flavor right from the Blackstone grill at home with very little prep This recipe is fast and family approved and works just as well for a crowd as it does for a late-night snack

My family started requesting these after a long day at the lake I have lost count of how many times these have saved dinnertime at our house

Ingredients

• Skirt steak: diced into bite-sized pieces for tender beef that cooks quickly Look for steak with a marbled texture for the juiciest result
• Vegetable oil: gives a crisp sear to the steak and tortilla Choose a neutral high heat oil for best browning
• Onion powder: delivers subtle umami flavor and marries perfectly with the fresh onions
• Salt and black pepper: season the steak and onions well Use flaky sea salt for an extra punch
• Onion: diced finely so it softens fast and sweetens the steak If possible pick a sweet or yellow onion for mellow caramel notes
• Mozzarella cheese: shredded to melt smoothly Choose whole milk mozzarella for rich texture
• Monterey Jack cheese: boosts gooeyness and a gentle sharpness Blend with mozzarella for best flavor
• Flour tortillas: burrito sized so you can hold plenty of filling Look for tortillas that are soft but strong enough to flip and fold without tearing

Step-by-Step Instructions

Preheat the Blackstone Grill:

Set your grill to medium-high heat and bring it up to about four hundred degrees Spread the vegetable oil with a spatula to cover the entire area so nothing sticks

Sear the Steak and Onions:

Spread the diced steak and onions evenly on the oiled grill Sprinkle carefully with onion powder salt and black pepper Sauté for four to eight minutes per side stirring occasionally until the steak is nicely browned and the onions are fragrant and soft

Move Filling and Lower Heat:

Scoot all the cooked steak and onions to one side of the grill Now drop the heat to medium so your tortillas will crisp instead of burn

Assemble the Quesadillas:

Lay out the flour tortillas on the empty part of the grill Sprinkle half of the mozzarella and Monterey Jack evenly onto each tortilla Pile the steak and onion mixture on next then finish with the rest of the cheese on top

Fold and Cook:

Gently fold each tortilla in half creating a half moon shape Press down lightly to hold the filling inside Cook each for one to two minutes until the underside forms a golden crunchy crust

Flip for Crispy Perfection:

Carefully flip each quesadilla using a wide spatula Cook the second side one to two minutes more Watch carefully since cheese-filled tortillas brown quickly on the Blackstone

Slice and Serve:

Remove the finished quesadillas to a wooden cutting board Let them sit just a moment then slice into wedges These taste best hot and crispy right off the griddle

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Monterey Jack is my personal favorite here because it melts beautifully and tastes just sharp enough to stand out I still remember making these with my daughter for the first time and laughing when she shredded more cheese on the counter than in the bowl We always go heavy on the cheese now

Storage tips

Quesadillas keep well in an airtight container in the fridge for up to three days Reheat on a dry skillet or in a toaster oven to return some crispiness Avoid microwaving which will make them chewy

Ingredient substitutions

Out of skirt steak Try ribeye flat iron or even pre-cooked roast beef For the cheese blend pepper jack or cheddar work nicely as well For the onion red onion adds a mild bite and color

Serving suggestions

These quesadillas play well with guacamole sour cream or pico de gallo I love to add fresh cilantro and lime on the side If I am serving for a party I slice them smaller and pass around with dipping cups

Cultural context

Quesadillas are a classic Mexican comfort food With beef onion and cheese the Americanized steak quesadilla still respects the spirit of the original which uses simple fillings melted in a folded tortilla The Blackstone just makes it easier to produce several at once with that unmistakable outdoor flavor

Frequently Asked Questions

→ What type of steak works best for these quesadillas?

Skirt steak is recommended for its tender texture and strong beefy flavor, but flank steak or sirloin can also work well.

→ What cheeses can I use besides mozzarella and Monterey Jack?

Cheddar, pepper jack, or Oaxaca cheese are great alternatives, as they melt nicely and add unique flavors.

→ Can I make these quesadillas without a Blackstone grill?

Yes! You can use a stovetop griddle, a cast-iron skillet, or even a regular grill to cook these quesadillas.

→ How do I prevent the tortillas from burning?

Monitor the heat carefully and cook over medium to medium-low heat once the fillings are added. Flip frequently for even cooking.

→ Can these quesadillas be made ahead of time?

While best served fresh, you can prep and cook the steak and onion mixture in advance. Assemble and grill the quesadillas just before serving for optimal texture.

→ What sides pair well with these quesadillas?

Serve with salsa, guacamole, sour cream, or a simple green salad for a balanced and delicious meal.