Steak Cheese Blackstone (Printable Version)
Tortillas with browned cheese, steak, and onions cooked up crispy on the Blackstone griddle.
# 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:
01 -
Pop the quesadillas onto a board. Cut them into triangles and munch right away while they're still super crunchy.
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.
03 -
Fold each tortilla over the filling like a taco. Leave them for 1-2 minutes. You want that outside crisp and browned.
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.
05 -
Shove the cooked meat and onions off to one end. Lower the heat to medium now.
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.
07 -
Crank your Blackstone griddle to medium-high, around 400°F. Brush oil all over to coat well.
# Additional Notes:
01 -
You can swap skirt steak with flank if you'd rather. It tastes almost the same and feels similar.
02 -
The cheese blend melts just right and gives stretchy bites every time.
03 -
Watch them closely—quesadillas can brown fast on a hot griddle!
04 -
Leftovers? Pop them into a sealed container in the fridge. They'll last about 5 days.