Steak Cheese Quesadillas on Blackstone (Print Version)
# Ingredients:
→ For the steak
01 -
1 pound skirt steak, diced into 1-inch pieces
02 -
1 tablespoon vegetable oil
03 -
½ teaspoon onion powder
04 -
1 teaspoon salt
05 -
1 teaspoon black pepper
06 -
1 medium onion, diced
→ For the quesadillas
07 -
2 cups mozzarella cheese, shredded
08 -
1½ cups Monterey Jack cheese, shredded
09 -
4 burrito-size flour tortillas
# Instructions:
01 -
Preheat your Blackstone grill to medium-high heat (approximately 400°F). Spread vegetable oil evenly across the cooking surface.
02 -
Place diced steak and onions on the grill in an even layer. Season with onion powder, salt, and pepper. Sauté for 4-8 minutes per side until steak is browned and cooked through.
03 -
Push the cooked steak and onions to one side of the grill. Reduce the Blackstone temperature to medium heat.
04 -
Place tortillas on the cleared area of the grill. Top each tortilla with a layer of both cheeses, then add the steak and onion mixture, and finish with more cheese on top.
05 -
Carefully fold each tortilla in half to create a half-moon shape. Cook for 1-2 minutes until the bottom is golden brown.
06 -
Carefully flip each quesadilla and cook for another 1-2 minutes until the other side is golden brown. Watch closely as they brown quickly.
07 -
Remove quesadillas to a cutting board and slice into wedges. Serve immediately while hot and crispy.
# Notes:
01 -
You can substitute flank steak for skirt steak if preferred - both work great for this recipe.
02 -
Watch the quesadillas closely when cooking as they can brown very quickly on the Blackstone.
03 -
Leftovers can be refrigerated for up to 5 days in an airtight container.
04 -
The combination of mozzarella and Monterey Jack gives the perfect melty, stretchy cheese pull.