Steak Cheese Quesadillas (Print-Friendly Version)
# What You'll Need:
→ Steak
01 -
1 medium onion, chopped
02 -
1 teaspoon black pepper
03 -
1 teaspoon salt
04 -
½ teaspoon onion powder
05 -
1 tablespoon vegetable oil
06 -
1 pound skirt steak cut into 1-inch chunks
→ Quesadillas
07 -
4 large flour tortillas for burritos
08 -
1½ cups shredded Monterey Jack cheese
09 -
2 cups shredded mozzarella cheese
# Step-by-Step Directions:
01 -
Heat your Blackstone grill to about medium-high heat around 400 degrees. Spread some vegetable oil all over the surface so nothing sticks.
02 -
Lay out the steak pieces and onions evenly on the grill. Sprinkle with onion powder, salt, and pepper, then cook them for 4 to 8 minutes on each side until nicely browned and done.
03 -
Slide the cooked steak and onions to one edge of the grill. Turn the heat down to medium.
04 -
Put the tortillas on the empty part of the grill. Add a layer of shredded mozzarella and Monterey Jack cheeses, then spoon on the steak and onion mix. Top it off with more cheese.
05 -
Fold the tortillas in half making a half-moon shape. Let them cook for a minute or two until the bottom turns golden and crispy.
06 -
Carefully turn the quesadillas over and cook the other side for another 1 to 2 minutes until golden, watching close so they don’t burn.
07 -
Move the quesadillas off the grill onto a cutting board. Cut into wedges and dig in while they're hot and melty.
# Helpful Notes:
01 -
You can swap skirt steak for flank steak and still get great flavor. Keep a close eye on the quesadillas since they brown fast on the Blackstone. Store any leftovers in an airtight container in the fridge for up to five days.
02 -
Mixing mozzarella with Monterey Jack gives you the best gooey, stretchy cheese texture.