Save it
Steak Cheese Blackstone Quesadillas are the best way to satisfy both comfort food cravings and steakhouse dreams. The gooey cheese mingles with juicy beef and caramelized onions all hugged in a crisp tortilla. This recipe delivers the big flavor of street-style steak quesadillas right from your own grill.
When I first cooked these on my Blackstone for a backyard party my friends raved about every single hot bite. Now it is my go-to for fuss-free crowd-pleasing meals.
Ingredients
- Skirt steak: Diced into one inch cubes. This cut cooks fast and stays tender perfect for quesadillas. Look for a good marbling and rich red color at the butcher
- Vegetable oil: Creates a crisp sear and helps prevent sticking on the grill. Choose a high smoke point oil
- Onion powder: Gives the beef a subtle allium warmth that complements fresh onions
- Salt: Essential for lifting all the steak and cheese flavors. Use kosher or flaky salt for a better texture
- Black pepper: Adds a gentle kick and brings out the savoriness of the steak. Grind fresh for best results
- Medium onion: Diced. Fresh onion caramelizes on the grill providing sweetness and depth. Pick one that feels heavy for its size with no bruises
- Mozzarella cheese: Shredded. Melts smooth and evenly for classic cheese pull. Choose low moisture blocks and shred at home
- Monterey Jack cheese: Shredded. Delivers rich creaminess and a mild tang. Select high quality for ideal melt
- Large burrito size flour tortillas: Soft and sturdy enough to wrap all the steak and gooey fillings. Go for tortillas that are pliable and fresh
Instructions
- Preheat and Oil the Grill:
- Set your Blackstone grill to medium high heat about four hundred degrees Fahrenheit. Spread the vegetable oil evenly all over the surface with a paper towel or pastry brush. This step keeps the meat from sticking and helps the tortillas turn crisp instead of dry.
- Cook the Steak and Onions:
- Lay out the diced skirt steak and diced onions in a single layer on the hot grill. Generously sprinkle with onion powder salt and pepper. Sauté everything together stirring occasionally until the steak pieces have a browned crust and the onions turn translucent and caramelized usually four to eight minutes per side. Do not rush this part because browning means flavor.
- Make Room and Lower the Heat:
- Push the steak and onions off to one side of the grill. Drop the temperature down to medium to avoid burning the tortillas and cheese in the next step.
- Build the Quesadillas:
- Set your tortillas on the empty section of the grill. Scatter a generous layer of mozzarella and Monterey Jack over each tortilla. Pile the cooked steak and onion mixture over the cheese then top with a final sprinkle of cheese for maximum gooeyness.
- Fold and Toast:
- Fold each loaded tortilla in half creating a half moon shape. Press down gently with a spatula. Give each one about one to two minutes so the bottom gets golden and slightly crisp.
- Flip and Finish:
- With care flip each quesadilla to the opposite side. Cook one to two more minutes so the cheese melts fully and both sides are beautifully toasted.
- Slice and Serve:
- Move the finished quesadillas to a big cutting board while they are still sizzling. Cut them into wedges with a sharp knife and enjoy while the cheese is at its most melty and irresistible.
Save it
The blend of mozzarella and Monterey Jack is my secret for the dreamiest cheese pull. Once my nephew saw that cheesy stretch from his first slice he demanded we make quesadillas for every family get together.
Storage Tips
Once cool wrap leftover quesadilla wedges individually in foil or plastic and store in the fridge up to three days. Reheat on a dry skillet over medium so the tortilla crisps up again and cheese is melty or use a toaster oven for max crunch. For freezing let wedges cool fully then wrap tightly and stash in a freezer bag. Thaw in the fridge overnight before reheating on a skillet.
Ingredient Substitutions
No skirt steak Substitute with flat iron or thinly sliced sirloin for a similar texture. For a richer taste swap in smoked gouda or cheddar for part of the mozzarella or Monterey Jack. Gluten free tortillas also grill up nicely. Toss in some sautéed bell peppers or mushrooms if you want extra veggies in the filling.
Serving Suggestions
Top with a drizzle of sour cream or a spicy salsa for extra zing. These quesadillas go great with guacamole crunchy coleslaw or even a fresh green salad on the side. Cut smaller for a hearty party appetizer or make extra big for a main dish meal.
Cultural Context
Quesadillas started as a humble Mexican street food with simple cheese fillings cooked over a fire. On a Blackstone grill American cooks can recreate that satisfying mix of crisp tortilla and molten cheese now with steak for extra heft. This recipe is a great example of blending classic flavors from Mexico with modern grill cooking for family meals.
Save it
I promise these quesadillas will land on repeat in your house after the first cheesy bite. Nothing beats that smoky steak with bubbling cheese fresh off the grill especially with a rowdy crowd waiting at the table.
FAQ sur la recette
- → What steak cut works best for Blackstone quesadillas?
Skirt steak is ideal due to its tenderness and flavor, but flank steak or sirloin can also be used.
- → Which cheeses melt best for quesadillas?
Mozzarella and Monterey Jack are great choices for their meltability and creamy texture.
- → Can I use corn tortillas instead of flour?
Yes, but flour tortillas hold up better to the fillings and grill heat, offering a softer bite.
- → How do you keep quesadillas crispy after grilling?
Serve immediately after slicing—letting them sit adds moisture, making them less crispy.
- → Are extra toppings recommended?
Consider adding salsa, guacamole, or sour cream for more flavor and dipping options.