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These steak and cheese quesadillas on the Blackstone became my answer to those nights when I want something that feels special but doesn't require a ton of prep work. There's something magical about cooking everything on that flat top, the steak gets perfectly caramelized, the onions turn sweet and golden, and the tortillas crisp up beautifully while all that cheese melts into gooey perfection. What started as a way to use up leftover steak has turned into one of our most requested weeknight dinners because it tastes like restaurant food but comes together in less than 30 minutes.
My husband discovered this combination last summer when he was experimenting with the Blackstone we got for his birthday. He made these for lunch one Saturday, and they were so good that we ended up having them for dinner that same night. Now whenever friends come over and see the Blackstone heating up, they automatically ask if we're making these quesadillas.
What You'll Need
- Skirt steak: Cuts into perfect bite-sized pieces and cooks quickly on the flat top
- Good melting cheeses: Mozzarella and Monterey Jack create the perfect creamy, stretchy combination
- Burrito-size flour tortillas: Big enough to hold plenty of filling without falling apart
- Sweet onion: Adds sweetness and texture that complements the savory steak perfectly
- Basic seasonings: Salt, pepper, and onion powder keep the flavors simple but delicious
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Getting It All Done
- Prepping your Blackstone
- Get your Blackstone heating over medium-high heat until it reaches about 400°F. Spread some vegetable oil across the cooking surface to prevent sticking and help everything get that beautiful golden color. While it's heating up, dice your steak into bite-sized pieces and slice your onion so everything's ready to go.
- Cooking the steak and onions
- Place the diced steak and onions on the grill in an even layer, giving everything room to brown properly instead of steaming. Season with onion powder, salt, and pepper, then let it cook for 4-8 minutes per side until the steak is nicely browned and cooked through. The onions should be soft and golden by the time the steak is done.
- Assembly time
- Push all that cooked steak and onions to one side of the Blackstone and reduce the heat to medium. Place your tortillas on the clean part of the grill and start building your quesadillas. Sprinkle some of each cheese on half of each tortilla, then layer on the steak and onions, and top with more cheese. The cheese on the bottom helps everything stick together, while the cheese on top creates that perfect melty layer.
- The perfect flip
- Carefully fold each tortilla in half to create that classic half-moon shape. Cook for 1-2 minutes until the bottom is golden brown and crispy, then flip and cook the other side for another 1-2 minutes. Watch them closely because they can go from perfect to burnt pretty quickly on that hot surface.
- Finishing touches
- Once both sides are golden brown and the cheese is completely melted, transfer the quesadillas to a cutting board. Let them cool for just a minute so the cheese sets up slightly, then slice them into wedges with a sharp knife or pizza cutter.
I learned that trying to rush the steak cooking just results in gray, steamed meat instead of those beautiful caramelized edges that make this dish special. Taking time to let everything brown properly makes all the difference in the final flavor.
Perfect Serving Ideas
These are fantastic on their own, but I love serving them with some fresh salsa, guacamole, and sour cream for dipping. A simple side salad with lime vinaigrette cuts through all that rich cheese nicely. Mexican rice or black beans make great sides if you want to turn this into a bigger meal. Cold beer or fresh limeade pair perfectly with these flavors.
Making Them Different
You can easily customize these based on what you have around. Bell peppers work great with the onions, or try adding some jalapeños for heat. Different cheese combinations like pepper jack and cheddar change the whole flavor profile. Sometimes I add a sprinkle of cumin or chili powder to the steak for more southwestern flavor.
Storage and Reheating
These keep well in the fridge for up to five days, though they're definitely best when fresh. To reheat, I usually pop them back on the Blackstone or in a dry skillet over medium heat until they're warmed through and crispy again. The microwave makes them soggy, so avoid that if possible.
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These steak and cheese quesadillas have become our go-to Blackstone recipe because they showcase everything that's great about cooking on a flat top. The even heat distribution gives you perfect browning, the large surface lets you cook everything at once, and cleanup is minimal since it all happens on one surface. They taste like something you'd order at a good Mexican restaurant but are simple enough for any weeknight when you want dinner to feel a little special.
Frequently Asked Questions
- → Can I make these without a Blackstone griddle?
- Yes! You can use a large cast iron skillet or regular griddle pan. Cook the steak first, then make the quesadillas in the same pan.
- → What other cuts of steak work well?
- Flank steak is a great alternative to skirt steak. You could also use sirloin or even leftover grilled steak cut into small pieces.
- → How do I prevent the quesadillas from falling apart when flipping?
- Make sure the bottom side is golden brown before flipping, and use a large spatula to support the whole quesadilla when turning it over.
- → Can I prep the steak ahead of time?
- Absolutely! Cook the steak and onions ahead and store in the fridge. Just reheat on the griddle before assembling the quesadillas.
- → What's the best way to reheat leftover quesadillas?
- Reheat them on a dry skillet or griddle for 1-2 minutes per side to get them crispy again. The microwave will make them soggy.