Steak Cheese Quesadillas
Delicious Steak Cheese Quesadillas made on a Blackstone grill, combining juicy steak, melted cheese, and crispy tortillas for a smoky flavor.
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.
Notes
Best enjoyed fresh off the grill. Serve with sides like salsa, guacamole, or sour cream. Add bell peppers or mushrooms for extra veggies. Store leftovers in an airtight container in the refrigerator for up to 3 days, reheating in a skillet or on the grill.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 40gProtein: 30gFat: 25gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 2g
Tried this recipe?Let us know how it was!