Sear, Melt, and Fold into Golden, Cheesy Perfection
These Steak & Cheese Quesadillas are loaded with tender, seasoned skirt steak, caramelized onions, and a melty blend of mozzarella and Monterey Jack. Cooked on a Blackstone griddle until golden and crispy, they’re a handheld comfort dish perfect for weeknights, game days, or whenever you crave something rich, savory, and satisfying.
A steak lover’s dream wrapped in a buttery tortilla!
Why You’ll Love This Recipe:
- 🥩 Skirt Steak Power: Quick-seared for juicy bites with a bold, caramelized crust.
- 🧀 Cheesy Goodness: Mozzarella and Monterey Jack create a stretchy, golden melt.
- 🧅 Caramelized Onions: Sweet, golden layers that elevate every bite.
- ⏱️ Blackstone Brilliance: Even heat ensures crispy tortillas without burning.
- 🎉 Great for Sharing: Perfect at family dinners, school events, or casual potlucks.
Ingredients (Makes 4 large quesadillas):
For the Steak & Onions:
- 1 lb skirt steak , diced into 1-inch pieces (or flank steak for variation)
- 1 tbsp vegetable oil (or avocado oil for high-heat cooking)
- ½ tsp onion powder (or garlic powder for extra depth)
- 1 tsp salt (adjust to taste)
- 1 tsp black pepper (or crushed red pepper flakes for heat)
- 1 medium onion , diced (or shallots for milder sweetness)
For the Quesadillas:
- 2 cups shredded mozzarella cheese (or cheddar for sharper flavor)
- 1½ cups shredded Monterey Jack cheese (or pepper Jack for spicy kick)
- 4 large flour burrito tortillas (or gluten-free tortillas if needed)
Instructions:
Step 1: Preheat Blackstone & Oil Surface
Set your Blackstone griddle to medium-high heat (around 400°F) .
Spread vegetable oil evenly across the cooking surface—use a silicone brush for best coverage.
Step 2: Sear the Steak & Caramelize Onions
Add diced steak and onions to the griddle in an even layer.
Sprinkle with onion powder, salt, and pepper .
Sauté for 4–8 minutes , flipping occasionally, until steak is browned and cooked through and onions are golden and soft.
Push steak and onions to one side of the griddle while proceeding.
Step 3: Assemble the Quesadillas
On the cleared area of the griddle, lay out flour tortillas .
Layer mozzarella and Monterey Jack cheese over half of each tortilla.
Add a generous portion of steak and onion mixture over the cheese.
Top with more cheese to ensure a gooey center.
Step 4: Fold & Press Like a Pro
Using a spatula, gently fold each tortilla in half to form a half-moon shape .
Press lightly with the back of the spatula to flatten slightly and encourage even melting.
Step 5: Grill Until Golden
Cook each quesadilla for 1–2 minutes per side , or until both sides are golden and crisp.
Watch closely—tortillas brown quickly on a hot griddle.
Step 6: Slice & Serve Hot
Transfer to a cutting board and let rest for 2–3 minutes to set the filling.
Cut into 3–4 wedges per quesadilla.
Serve immediately with:
- Guacamole, sour cream, or salsa
- A drizzle of hot sauce or lime crema
Each bite brings together:
- Juicy, seasoned steak pockets
- Sweet, golden caramelized onions
- Stretchy, golden cheese layers
- And that classic tortilla crunch
Tips for Success:
- 🥓 Oil Hack: Use a Blackstone oil sprayer for even distribution and crispiness.
- 🧀 Cheese Swap Magic: Try Gouda, cheddar, or vegan cheese for different finishes.
- 🥟 Tortilla Tip: Use room-temperature tortillas—they roll and fold more easily.
- 🥣 Add-In Ideas: Stir in sliced bell peppers, mushrooms, or jalapeños with the onions for extra flavor.
- ❄️ Make Ahead Magic: Prepare steak and onions ahead—reheat and melt cheese fresh when ready.
Serving Suggestions:
- Pair with Mexican rice, refried beans, or a crisp green salad for a full meal.
- Great with beer, margaritas, or a cold glass of horchata.
- Ideal for tailgates, school lunches, or solo indulgence .
Nutritional Information (per quesadilla, makes 4 – approximate):
(With regular cheese and steak – per serving)
- Calories: ~600 kcal
- Protein: ~30g
- Carbohydrates: ~30g
- Fat: ~35g
- Fiber: ~1g
- Sugar: ~5g
These Steak & Cheese Quesadillas prove that a Blackstone griddle isn’t just for burgers and steaks—it’s a powerhouse for melty, golden quesadillas too. With their crispy shell, cheesy pull, and bold steak finish—they’re a must-cook for lovers of handheld, hearty meals.
So go ahead and make this tonight… because once you taste it—you’ll be making it again and again!
Additional Notes:
- Gluten-Free Option: Use gluten-free tortillas and ensure all seasonings are GF-certified.
- Vegan Swap: Replace steak with mushrooms or jackfruit, use vegan cheese and oil.
- Storage Tip: Store leftovers in foil and reheat on the griddle for crispiness.
- Flavor Hack: Add a splash of lime juice or cilantro to the filling for extra brightness.
- Meal Prep Friendly: Pre-cook steak and onions—assemble and cook fresh when ready.
Pro Tip: For extra crispiness, use a quesadilla press or a second griddle plate to apply pressure.
Serving Idea: Garnish with cilantro, avocado slices, or pickled jalapeños for flair.
History Fun: Quesadillas date back to colonial Mexico—this version adds a modern, meaty twist with American steakhouse flair.
