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When that steak hit the Blackstone, the sound and smell grabbed me right away—it's the kind of thing you can't forget. I made these Steak Cheese Quesadillas on a whim during a busy evening, wanting something quick but filling. Once those sweet onions blended with that oozy Monterey Jack and stretchy mozzarella, I was sold. It's comfort food with a fun twist, straight from the griddle.
The first time I tossed these on the Blackstone, I didn't realize how fast they could crisp up. That perfect golden crunch? You have to watch them close, but now I love nailing that part each time.
Tasty Ingredients
- Flour tortillas: go for big burrito-sized ones that fold nicely—don't pick ones that are too soft or they'll tear
- Monterey Jack cheese: gives a smooth, melty vibe; skip pre-shredded stuff so it melts without clumping
- Skirt steak: chop it small for best results; aim for steaks with a bold red color and not too much fat running through them
- Mozzarella cheese: makes things super gooey; if you can, grab fresh whole-milk shredded mozzarella
- Onion: brings in subtle sweetness; find ones that feel heavy and have shiny skins, no mushy spots
Pro tip when buying: grab your skirt steak from someone you trust—you want a good slab. The cheese should be as fresh as you can find for that perfect melt on the griddle.
How to Make It
- Golden Crunch Finish:
- Flip your folded tortillas and toast them on both sides. When they turn crunchy and golden, they're just right. Watch close or they can burn quick.
- Layering for Melt:
- Pile on mozzarella and Monterey Jack underneath and over your steak-onion combo. This way, the cheese sneaks into every little bit.
- Marrying Ingredients:
- Sweep your cooked steak and onion to the side and turn the heat down a notch. That gives you a mellow spot to toast the tortillas without burning them.
- Building the Base:
- Crank up the Blackstone to a medium-high temp before adding steak and onions. Cook them in one layer so everything sears up nicely and soaks in the flavors.
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Snack Highlights
One time, I forgot to drop the heat after the steak cooked—so my quesadillas browned lightning fast outside but came out cheese barely melted inside. That mess up taught me to be patient and tweak the temp. It's just as important as picking good ingredients.
Make-Ahead Tips
Mix that steak and onion ahead of time and stash it in the fridge. Then when you're hungry, reheat the filling on your Blackstone, tuck it in tortillas, and grill. Warm tortillas wrapped in a towel on the counter make folding a breeze.
Flavor Swaps
Mix in some chopped jalapeños with your onions if you want heat, or trade a bit of the cheese for smoky gouda. A little cilantro or a hit of lime juice at the end amps up everything with a fresh twist.
Seasonal Twists
When it's chilly, toss some roasted bell peppers or mushrooms in with the onions for a cozy, earthy taste. In summer, sliced avocado on the side or some grilled corn popped into the filling brings a sweet pop.
Must-Have Tools
The Blackstone is perfect for holding steady heat so you can do a bunch at once. A fat, wide spatula helps you flip quesadillas without making a mess, and a sharp knife slices them into wedges without tearing things up.
Pro Tips
- Blot steak chunks with a paper towel before adding seasoning for the tastiest browning
- Don't pack your quesadilla too much—it needs just enough filling and cheese for the best bite and crunch
- Stick around while the quesadillas grill; once they go golden, they'll burn quick if you look away
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Common Questions
- → Which steak cut is best for quesadillas?
Skirt steak works great because it’s flavorful and cooks fast, but flank steak can be tender too.
- → How can I keep quesadillas from burning on the Blackstone?
After searing the steak, switch to medium heat to stop burning. Watch the tortillas close since they brown fast.
- → Can I use different cheeses here?
Mozzarella and Monterey Jack melt nicely, but you could try cheddar or pepper jack for a different taste.
- → What’s the best way to store leftovers?
Put the quesadillas in a sealed container and keep them in the fridge for up to five days to stay fresh.
- → What gear do I need for cooking on a Blackstone?
A big flat grill, a strong spatula for flipping, and a sharp knife for cutting make cooking easier.