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Satisfying Steak Cheese Quesadillas on Blackstone

Category: Where Culinary Traditions Collide

If you're craving cheesy steak quesadillas, the Blackstone griddle gets them crazy crispy and gooey every time. Juicy steak, cooked onions, and Monterey Jack with mozzarella melt together inside golden tortillas. They're super quick and work for a fast dinner, but leftovers also make tasty snacks or lunch. They stay fresh if you store and reheat 'em right. Flip those quesadillas and dig in while they're hot!

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Monica
By Monica Monica
Updated on Sat, 07 Jun 2025 14:18:20 GMT
Zoomed-in shot showing a tasty burrito loaded with fillings. Pin
Zoomed-in shot showing a tasty burrito loaded with fillings. | flavorsfuse.com

Busy night? I whip up crunchy steak cheese quesadillas that hit the spot. Steak packed with seasoning, onions cooked till sweet, and heaps of gooey cheese melt together inside warm tortillas on the Blackstone. The result’s a homemade crunch just like your favorite spot in town.

The first time I cranked up my Blackstone for these quesadillas, that sizzle from the steak hooked me. Now when friends swing by hungry, I go straight to this dish for a quick fix.

Delicious Ingredients

  • Monterey Jack cheese: gives a buttery taste and stretches beautifully when melted
  • Burrito-size flour tortillas: sturdy enough to wrap up all the tasty fillings best when soft and pliable
  • Medium onion: chop it small then grill it so it goes sweet and soft pick a fresh one for best chops
  • Mozzarella cheese: shred your own for that epic cheese pull and creamy melt
  • Vegetable oil: covers the surface so your steak gets those tasty browned bits without sticking pick a plain oil so flavors pop
  • Onion powder: makes the seasoning shine and brings out a savory punch
  • Salt and black pepper: crank some fresh pepper if you can it takes the flavors up a notch
  • Skirt steak: chop into cubes one inch wide for juicy bites fast-cooking and tasty especially if there’s good marbling

Easy Step-by-Step Guide

Slice and Plate It Up:
Pop the piping hot quesadillas onto a board and cut into wedges. Eat them while they’re still crunchy for max flavor.
Flip for the Finish:
Turn your quesadillas over gently. Toast that second side for a minute or two but watch close—they brown up quick.
Fold Them and Get Grilling:
Close each tortilla halfway over the filling. Press lightly with your spatula to help the cheese stick it all together. Let them cook till the bottom is golden and crispy, about a minute or two.
Put Together Your Quesadillas:
Stick tortillas down where there’s no food. Sprinkle both cheeses on one half of each. Pile steak and onions on top, then more cheese.
Turn Down the Heat:
After your steak and onions are done, push everything to one side. Drop the main temp to medium so your tortillas toast, not burn.
Get the Blackstone Ready:
Fire up the griddle to medium high (about 400°F). Spread a thin layer of oil—you don’t want anything to stick.
Cook the Steak and Onions:
Spread steak and onions out flat, hit them with onion powder, salt, and pepper. Let them sizzle for about four minutes without touching so they get a nice crust, then stir so steak gets browned and onions are soft and golden.
A stack of burritos stuffed with steak and cheese. Pin
A stack of burritos stuffed with steak and cheese. | flavorsfuse.com

Mozzarella is my not-so-secret favorite here—it melts into every corner and stretches forever. My kid grins from ear to ear when she grabs a slice and that cheese just keeps going.

Smart Storage

Keep leftover quesadillas sealed up in the fridge and they’ll stay good for five days. Heat them up on the Blackstone or in a skillet if you want that crunch back—skip the microwave or you’ll miss the crispy shell.

Switch Ups

No skirt steak? Flank steak works great too—both turn out juicy on the grill. For smoky vibes, shake in some smoked paprika or pick pepper jack cheese for extra kick. Want it meatless? Fill them with grilled onions and mushrooms—that’s just as hearty!

How to Serve

Dish these up hot next to bowls of salsa, guac, or sour cream. Sprinkle fresh diced tomato or cilantro on top if you’re feeling fancy. Or serve with a side salad or some Mexican rice to round out your meal.

Tacos piled with beef and gooey cheese. Pin
Tacos piled with beef and gooey cheese. | flavorsfuse.com

FAQs About the Recipe

→ Which kinds of steak work best?

Flank or skirt steak are both awesome. They cook fast and stay juicy and tender on the griddle.

→ What's the dream cheese duo for melting?

Try Monterey Jack and mozzarella together. They get nice and stretchy and pack in lots of flavor.

→ How do I avoid burning them on the Blackstone?

Don't walk away—turn down the heat after the steak's done and flip your quesadillas often. That helps keep things golden, not burnt.

→ Don't have a Blackstone? What else can I use?

Any big flat pan or skillet on the stove will do. Just keep an eye on your heat and adjust as you go.

→ What's the best way to store and reheat the extras?

Pop leftovers in a sealed container in the fridge for about five days. Reheat on your griddle or in a hot pan to crisp them back up.

→ Can I toss in other fillings?

Go for it! Chopped peppers, mushrooms, or even jalapeños work great if you want something more in your quesadilla.

Steak Cheese Blackstone

Tortillas with browned cheese, steak, and onions cooked up crispy on the Blackstone griddle.

Prep Time
15 min
Cooking Time
12 min
Total Time
27 min
By Monica: Monica

Category: Fusion Main Dishes

Skill Level: Moderate

Cuisine Style: Mexican

Yield: 4 Servings (4 quesadillas)

Dietary Preferences: ~

What You'll Need

→ Steak prep

01 1 medium onion, chopped
02 1/2 teaspoon onion powder
03 1 pound skirt steak, chopped into 1-inch bits
04 1 tablespoon veggie oil
05 1 teaspoon black pepper
06 1 teaspoon salt

→ Quesadilla fixings

07 1 1/2 cups Monterey Jack cheese, grated
08 4 big flour tortillas
09 2 cups mozzarella, shredded

Step-by-Step Guide

Step 01

Pop the quesadillas onto a board. Cut them into triangles and munch right away while they're still super crunchy.

Step 02

Use a spatula to turn the quesadillas over. Let them cook another 1-2 minutes until both sides are golden and the cheese gets nice and gooey.

Step 03

Fold each tortilla over the filling like a taco. Leave them for 1-2 minutes. You want that outside crisp and browned.

Step 04

Toss the tortillas right onto the free space. Layer on mozzarella, Monterey Jack, and cover them with the hot steak and onions. Sprinkle on any leftover cheese.

Step 05

Shove the cooked meat and onions off to one end. Lower the heat to medium now.

Step 06

Spread out the diced steak and onions on the hot griddle. Sprinkle with black pepper, salt, and onion powder. Let them cook 4-8 minutes per side. Get those steak pieces browned and the onions soft.

Step 07

Crank your Blackstone griddle to medium-high, around 400°F. Brush oil all over to coat well.

Additional Notes

  1. You can swap skirt steak with flank if you'd rather. It tastes almost the same and feels similar.
  2. The cheese blend melts just right and gives stretchy bites every time.
  3. Watch them closely—quesadillas can brown fast on a hot griddle!
  4. Leftovers? Pop them into a sealed container in the fridge. They'll last about 5 days.

Essential Tools

  • Flat-top grill like a Blackstone
  • Big spatula
  • Cutting board
  • Sharp knife

Allergy Information

Review each ingredient for possible allergens and consult a healthcare professional if you're unsure.
  • Has milk from all the cheese.
  • Has wheat (mostly from tortillas).

Nutritional Facts (Per Serving)

This info is for reference purposes only and isn't a substitute for medical advice.
  • Calories: 710
  • Fats: 37 g
  • Carbohydrates: 45 g
  • Proteins: 43 g