why make this recipe
Steak Cheese Quesadillas made on a Blackstone grill are a perfect treat for any occasion. They bring together the rich flavors of juicy steak, melted cheese, and crispy tortillas. This recipe is simple and quick, making it an excellent choice for busy weeknights or casual gatherings. Plus, cooking on a Blackstone grill gives your quesadillas that special smoky flavor.
how to make Steak Cheese Quesadillas Blackstone
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
Directions:
- Preheat your Blackstone grill to medium-high heat, around 400°F. Spread the vegetable oil evenly across the cooking surface to create a non-stick base for cooking.
- Place the diced steak and onions on the grill in an even layer. Season with onion powder, salt, and black pepper. Sauté for 4-8 minutes on each side until the steak is nicely browned and cooked through.
- Push the cooked steak and onion mixture to one side of the grill and reduce the temperature to medium. This creates the perfect spot for assembling your quesadillas.
- Lay your tortillas on the empty part of the grill. Add mozzarella and Monterey Jack cheeses to each tortilla, followed by the steak and onion mixture, then top with more cheese for that perfect melt.
- Carefully fold each tortilla in half. Cook for 1-2 minutes until the bottom is golden brown. The Blackstone grill is great for even cooking!
- Flip each quesadilla with a large spatula and cook for another 1-2 minutes until the other side is golden brown. Keep a close eye—they brown quickly!
- Remove the quesadillas to a cutting board and slice them into wedges. Serve hot, crispy, and full of melted cheese and steak.
how to serve Steak Cheese Quesadillas Blackstone
Steak Cheese Quesadillas are best enjoyed fresh off the grill. Serve them with sides like salsa, guacamole, or sour cream for dipping. You can also add a sprinkle of fresh cilantro or sliced jalapeños for an extra kick!
how to store Steak Cheese Quesadillas Blackstone
If you have leftover quesadillas, let them cool down first. Store them in an airtight container in the refrigerator for up to 3 days. You can reheat them in a skillet or on the Blackstone grill for that crispiness again.
tips to make Steak Cheese Quesadillas Blackstone
- Use fresh, high-quality steak for the best flavor.
- Don’t overstuff your quesadillas; keep the filling balanced to ensure even cooking.
- Experiment with different cheese combinations to find your favorite melt!
- Add bell peppers or mushrooms for more veggies.
variation (if any)
You can easily swap the skirt steak for chicken, shrimp, or even a plant-based meat alternative. Feel free to add different spices or fresh herbs to make your quesadillas unique.
FAQs
1. Can I make these quesadillas in a regular skillet?
Yes, you can cook these quesadillas in a regular skillet over medium heat. Just make sure to use enough oil to prevent sticking.
2. What can I use if I don’t have skirt steak?
Flank steak or sirloin also works great for quesadillas. Just cut it into small pieces as you would with skirt steak.
3. How can I keep my quesadillas from becoming soggy?
Make sure to cook your steak and onions well to avoid excess moisture. Also, adding cheese on both sides of the filling helps create a barrier against sogginess.
Steak Cheese Quesadillas
Ingredients
Main Ingredients
- 1 pound skirt steak, diced into 1-inch pieces Use fresh, high-quality steak for the best flavor.
- 1 tablespoon vegetable oil Spread evenly on the grill surface for non-stick cooking.
- 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
Preparation
- Preheat your Blackstone grill to medium-high heat, around 400°F. Spread the vegetable oil evenly across the cooking surface to create a non-stick base.
- Place the diced steak and onions on the grill in an even layer. Season with onion powder, salt, and black pepper. Sauté for 4-8 minutes on each side until the steak is nicely browned and cooked through.
Assembly
- Push the cooked steak and onion mixture to one side of the grill and reduce the temperature to medium.
- Lay your tortillas on the empty part of the grill. Add mozzarella and Monterey Jack cheeses to each tortilla, followed by the steak and onion mixture, then top with more cheese.
- Carefully fold each tortilla in half and cook for 1-2 minutes until the bottom is golden brown.
- Flip each quesadilla with a large spatula and cook for another 1-2 minutes until the other side is golden brown.
Serving
- Remove the quesadillas to a cutting board and slice them into wedges. Serve hot, crispy, and full of melted cheese and steak.