Steak Cheese Quesadillas on Blackstone pair browned one-inch skirt-steak pieces and onion with mozzarella and Monterey Jack inside four large flour tortillas. The flat-top supplies enough open space to cook the meat, move it aside, and crisp all four folded quesadillas in one streamlined sequence.
The recipe makes exactly 4 quesadillas in 27 minutes: 15 minutes of preparation and 12 minutes of cooking. Begin around 400°F for the steak, reduce to medium for assembly, and watch closely during the brief 1–2 minute browning stages.
Blackstone Steak Quesadilla Ingredients
For the steak mixture, use 1 pound skirt steak diced into 1-inch pieces, 1 tablespoon vegetable oil, ½ teaspoon onion powder, 1 teaspoon salt, 1 teaspoon black pepper, and 1 diced medium onion.
For exactly 4 quesadillas, measure 2 cups shredded mozzarella, 1½ cups shredded Monterey Jack, and 4 burrito-size flour tortillas. Flank steak may replace skirt steak if preferred.
If you enjoy this recipe, you may also like Chicken Pot Pie with Biscuits.
How to Make Steak Cheese Quesadillas on Blackstone
- Preheat the Blackstone to medium-high, about 400°F, and spread 1 tablespoon oil across it.
- Add steak and onion in one layer. Season with onion powder, salt, and pepper; sauté 4–8 minutes per side until browned and cooked through.
- Push steak and onion aside and reduce heat to medium.
- Lay down 4 tortillas. Add both cheeses, steak-onion mixture, then more cheese.
- Fold each tortilla into a half-moon and cook 1–2 minutes, until the bottom is golden.
- Flip carefully and cook 1–2 minutes more.
- Transfer, slice into wedges, and serve immediately.
Cut Skirt Steak into One-Inch Pieces
Preheat the Blackstone to About 400°F
Cook Steak and Onion in One Layer
Move the Filling and Reduce the Heat
Layer Both Cheeses on Four Tortillas
Fold Four Half-Moon Quesadillas
Brown the First Side for One to Two Minutes
Flip and Finish the Second Side
Slice and Serve Four Quesadillas
Use Flank Steak if Needed
Store Leftovers for Up to Five Days
Conclusion
At about 400°F, spread 1 tablespoon oil on the Blackstone. Cook 1 pound diced steak and one onion with onion powder, salt, and pepper for 4–8 minutes per side. Push aside and reduce to medium. Layer both cheeses and steak on 4 tortillas, fold, cook 1–2 minutes, flip for another 1–2 minutes, then slice and serve.
Frequently Asked Questions
- → What temperature should the Blackstone reach first?
Preheat it to medium-high, approximately 400°F, before adding oil, steak, and onion.
- → How many quesadillas does the recipe make?
It makes exactly 4 half-moon quesadillas from 4 burrito-size flour tortillas.
- → Can I substitute another steak cut?
Yes. Flank steak can replace skirt steak; use the same one-pound amount and one-inch dice.
- → How long does each quesadilla side cook?
Cook the first side for 1–2 minutes, flip carefully, and cook the second side for another 1–2 minutes.