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Steak and cheese quesadillas on the Blackstone are the answer when you want dinner on the table fast with maximum flavor and minimal fuss. Every bite delivers juicy steak, gooey cheese, and that signature crispy tortilla. These quesadillas have become a go-to for us, especially when friends drop by last minute or the kids want something special without a big production.
The first time I made this on our Blackstone, I knew it would be a winner. The house filled with the scent of seared steak, and before I could plate them, the kids were already asking for seconds.
Ingredients
- Skirt steak: diced for fast cooking with a classic beefy taste. Choose steak with marbling for tenderness
- Vegetable oil: ensures even searing without burning. Go for an oil with a high smoke point like canola or grapeseed
- Onion powder: deepens savory notes without overpowering. Combine with fresh onion for best flavor
- Salt: brings out the flavors of both steak and cheese
- Black pepper: lends mild heat and rounds out the savory profile
- Medium onion: diced and cooked with steak for sweet savoriness. Pick firm onions without soft spots for a good base
- Mozzarella cheese: freshly shredded for stretch and creamy melt. Always shred your own for best melting and flavor
- Monterey Jack cheese: brings buttery melt-in-your-mouth richness. Use a block for pure cheesy goodness
- Flour tortillas: burrito size is sturdy and easy to fill. Look for ones that feel soft and pliable to avoid cracking when folding
Step-by-Step Instructions
- Preheat and Oil the Grill:
- Bring your Blackstone up to medium high heat about four hundred degrees Fahrenheit. Drizzle just enough oil to coat the surface lightly and keep things from sticking
- Sear Steak and Onions:
- Spread the diced steak and diced onion out in an even layer on the grill. Season with onion powder, salt, and black pepper. Sauté for four to eight minutes a side so the steak browns and the onions soften and caramelize for flavor
- Move Filling Aside and Lower Heat:
- Once everything is golden, push the steak and onions to one side of the Blackstone. Lower the heat to medium to prevent scorching your tortillas as you build the quesadillas
- Assemble and Fill Quesadillas:
- Lay the flour tortillas out flat. Begin by sprinkling a layer of mozzarella and Monterey Jack onto each. Evenly spoon the steak and onion mixture over top then finish with another handful of cheese for that signature meltiness. Fold each tortilla into a half moon with the filling inside
- Griddle Quesadillas:
- Place the folded tortillas back onto the grill. Cook one to two minutes per side until they become crisp and develop deep golden spots. Watch closely since they can brown quickly
- Slice and Serve:
- Transfer the quesadillas to a cutting board and slice into wedges while still hot so the cheese stays melted. Serve immediately with your favorite toppings like salsa or sour cream
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Monterey Jack is my must have for quesadillas it melts in the loveliest way without turning greasy. It always reminds me of my brother declaring me the quesadilla queen when he tasted the first batch straight off the griddle.
Storage Tips
Let cooked quesadillas cool before storing. Place slices in an airtight container and keep them in the fridge for up to five days. For best texture, reheat them in a skillet over medium heat. The outside will crisp back up and the cheese will melt just right. They are just as delicious when warmed over as when fresh.
Ingredient Substitutions
If you cannot find skirt steak use flank steak or sirloin sliced thin. Monterey Jack can be swapped for a mellow cheddar or a spicy pepper jack for extra zing. Corn tortillas make this gluten free but handle them gently since they are more fragile than flour tortillas.
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Serving Suggestions
Top these quesadillas with a dollop of sour cream and fresh salsa. Serve them next to guacamole or a green salad to round things out. For a party, stack them high on a platter and scatter over pickled jalapeños and plenty of cilantro. A squeeze of lime just before serving adds a fresh lift.
Cultural History
Quesadillas started as a staple in Mexican cuisine, especially in central and southern regions. The American twist of adding steak and a blend of cheeses takes the original concept and amps it up for heartier appetites. They have become a favorite at family get togethers and make regular appearances at tailgate events and celebrations.
Recipe FAQs
- → What cut of steak works best?
Skirt steak is ideal for its tenderness and rich flavor, but flank steak or thinly sliced sirloin also perform well when cooked quickly.
- → Can I substitute other cheeses?
Monterey Jack and mozzarella melt best, but cheddar or pepper jack provide extra sharpness or spice as tasty alternatives.
- → How do I achieve crisp, golden tortillas?
Cook quesadillas over medium heat on the grill, flipping once the first side turns golden brown to ensure even crispness on both sides.
- → Any tips for assembling quesadillas easily?
Start by layering cheese on the tortilla, add the steak and onions, then finish with more cheese to help everything stick together while cooking.
- → What’s the best way to store and reheat leftovers?
Keep quesadilla wedges in an airtight container in the fridge for up to five days, reheating them in a skillet to maintain crispness and melty cheese.