Save This
Steak cheese quesadillas on the Blackstone grill are my default answer when someone asks for my most crowd-pleasing, hands-off meal for game days and family gatherings. These crispy tortilla pockets are absolutely loaded with juicy steak and gooey cheese and disappear in seconds every single time I set them down.
I first threw these together for a quick neighborhood BBQ and people still ask when I am making them again. Cooking on the Blackstone means less mess and everyone can eat together while everything’s hot.
Ingredients
- Skirt steak: tender and flavorful with quick cooking opt for fresh with rich marbling
- Vegetable oil: helps prevent sticking and gives a nice sear use a neutral oil for best flavor
- Onion powder: boosts the savory beefiness always check for freshness and no caking
- Salt: brings out the steak’s true flavors
- Black pepper: adds subtle heat and balance
- Medium onion: brings mild sweetness and extra juiciness yellow or white work best
- Mozzarella cheese: the stretch and melty texture everyone wants go for whole milk blocks and shred yourself if you can
- Monterey Jack cheese: melts like a dream and brings gentle creaminess
- Burrito-size flour tortillas: sturdy enough to hold everything together check for softness and no cracks at the store
Step-by-Step Instructions
- Preheat the Blackstone:
- Start by setting your Blackstone grill to medium-high aiming for about 400 degrees Fahrenheit and use your spatula to spread vegetable oil evenly across the surface
- Sauté the Steak and Onions:
- Scatter diced steak and onions in a single layer on the grill then sprinkle with onion powder salt and pepper let everything cook for four to eight minutes per side stirring occasionally so the steak browns evenly and cooks through
- Prepare the Quesadillas:
- Move the finished steak and onion mix to the cooler side of the grill and lower the heat to medium lay tortillas flat on the cleared space
- Layer the Flavors:
- Sprinkle a good layer of mozzarella and Monterey Jack on half of each tortilla pile steak and onions over the cheese and add a little more cheese on top for that signature melt
- Fold and Brown:
- Fold each tortilla in half forming a half-moon press gently with your spatula cook for one to two minutes so the bottom becomes golden and crisp
- Flip and Finish:
- Flip each quesadilla with care then cook the other side for another one to two minutes keep a close eye so they turn golden brown but do not get too dark
- Slice and Serve:
- Transfer quesadillas to a cutting board slice into wedges and serve immediately while the cheese is still hot and stretchy
Save This
Every time I use Monterey Jack in these I remember my dad sneaking extra slices while I was assembling quesadillas in the kitchen. The way the cheese bubbles and crisps at the edge is every bit as delicious as it looks.
Storage Tips
Quesadillas store well in the refrigerator for up to five days as long as they are kept in an airtight container. Reheat them on the Blackstone or a skillet to bring back their crispiness and never in the microwave as they can turn out soggy.
Ingredient Substitutions
Flank steak can easily swap for skirt steak with delicious results. If you need a different cheese, cheddar or provolone melt beautifully too. For extra flavor, sprinkle in a pinch of smoked paprika or chipotle powder with the beef.
Serving Suggestions
These taste best sliced into wedges and served piping hot. Add bowls of salsa, guacamole, sour cream, or even a simple pico de gallo. I sometimes make a big salad or grilled corn for a fresh side.
Save This
Cultural Context
Quesadillas are a classic staple in Mexican cuisine beloved for their adaptability to all kinds of fillings. Cooking them on a Blackstone brings a modern backyard twist and creates a perfect golden crunch with minimal effort.
Common Queries
- → What steak cut works best?
Skirt steak is ideal for its tenderness and flavor, but flank steak is a great substitute if preferred.
- → Which cheese combination creates the best melt?
Using both mozzarella and Monterey Jack gives a creamy texture and optimal stretch for the filling.
- → How do you prevent burning on the Blackstone?
Monitor heat closely and flip the quesadillas quickly once tortillas are golden, as they brown fast on the grill.
- → How should leftovers be stored?
Keep any extras in an airtight container in the refrigerator for up to 5 days for best freshness.
- → Can other toppings be added?
Yes, you can include sautéed peppers, mushrooms, or jalapeños for extra flavor and texture variety.