Steak Cheese Quesadillas Blackstone (Printable Version)
Tender skirt steak, gooey cheeses, and crisp tortillas cooked on a Blackstone for a quick, flavorful meal ideal for weeknights.
# Ingredients:
→ Beef
01 -
300 grams skirt steak, diced into 2.5 cm pieces, well-marbled for tenderness
→ Vegetables & Seasonings
02 -
1 medium onion, diced
03 -
1 teaspoon onion powder
04 -
Salt to taste
05 -
Black pepper to taste
→ Dairy
06 -
100 grams mozzarella cheese, freshly shredded
07 -
100 grams Monterey Jack cheese, freshly shredded
→ Others
08 -
2 large flour tortillas (burrito size)
09 -
15 milliliters vegetable oil, neutral with high smoke point
# Steps:
01 -
Heat the Blackstone grill to medium-high, approximately 200°C. Lightly coat the cooking surface with vegetable oil to prevent sticking.
02 -
Place diced steak and onions evenly on the grill. Season with onion powder, salt, and black pepper. Sauté for 4 to 8 minutes per side until steak is browned and onions are soft and golden.
03 -
Push the cooked steak and onions to one side of the grill. Reduce heat to medium to avoid burning the tortillas during the next steps.
04 -
Lay flour tortillas flat on the grill. Sprinkle a layer of mozzarella and Monterey Jack cheese, then evenly distribute the steak and onion mixture over the cheese. Top with additional cheese and fold tortillas in half.
05 -
Griddle the folded quesadillas for 1 to 2 minutes per side or until they achieve a crisp, golden brown crust. Monitor carefully to prevent burning.
06 -
Transfer quesadillas to a cutting board while hot. Slice into wedges and serve immediately with preferred accompaniments.
# Notes:
01 -
Let steak rest briefly before dicing to retain juiciness. Freshly shredded cheese melts more smoothly for optimal texture. Warm tortillas briefly to prevent cracking while folding.
02 -
Store cooked quesadilla wedges in an airtight container refrigerated up to five days. Reheat on a skillet over medium heat for best texture preservation.