Description
Tex-Mex meets sizzling perfection with these Steak Cheese Quesadillas cooked on a Blackstone griddle. Juicy seasoned steak, caramelized onions, and melted cheeses are tucked into crispy golden tortillas for a quick, satisfying meal.
Ingredients
1 pound skirt steak, diced into 1-inch pieces
1 tablespoon vegetable oil
½ teaspoon onion powder
1 teaspoon salt
1 teaspoon black pepper
1 medium onion, diced
2 cups mozzarella cheese, shredded
1½ cups Monterey Jack cheese, shredded
4 burrito-size flour tortillas
Instructions
- Preheat your Blackstone grill to medium-high heat (around 400°F) and coat the surface with vegetable oil.
- Add diced steak and onions in an even layer. Season with onion powder, salt, and pepper. Cook for 4–8 minutes per side until steak is browned and cooked through.
- Push the steak and onion mixture to one side of the grill and lower the heat to medium.
- Place tortillas on the cleared grill space. Add a layer of mozzarella and Monterey Jack cheese.
- Top with the steak and onion mixture, then sprinkle with more cheese.
- Fold each tortilla in half to form quesadillas. Cook for 1–2 minutes until golden brown.
- Flip and cook the other side for another 1–2 minutes until perfectly crispy.
- Remove from grill, slice into wedges, and serve hot.
Notes
- Use different cheese blends like cheddar or pepper jack for variety.
- Substitute steak with chicken or veggies for alternate versions.
- Serve with sour cream, guacamole, or salsa for extra flavor.
- Reheat leftovers in a skillet or toaster oven for best texture.
- Use gluten-free tortillas for a gluten-free option.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 520
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
