These Cheesy Blackstone Steak Quesadillas are the ultimate outdoor griddle meal, bringing restaurant-quality flavor right to your backyard. Featuring tender bites of seasoned skirt steak, sweet sautéed onions, and a double dose of melted cheese, these quesadillas are crispy, gooey, and packed with protein.
With a golden, toasted exterior and a savory, meaty filling, this recipe takes full advantage of the large cooking surface of the Blackstone for a quick and fun family dinner.
Recipe Details
- Flavor Profile: This dish is savory and satisfying, highlighting the beefy flavor of seared skirt steak and onions, balanced by the mild, creamy notes of mozzarella and Monterey Jack.
- Texture: You get a perfectly crisp, golden flour tortilla shell that holds a soft, melted cheese filling and tender chunks of steak.
- Time: 10 minutes prep, 15 minutes cook time.
- Difficulty: Easy. Managing the heat zones on the griddle makes cooking the meat and toasting the tortillas a breeze.
What You’ll Need
To make this recipe, you will obviously need a Blackstone grill or a large flat-top griddle. A set of long metal spatulas is essential for flipping the meat and the large quesadillas. The ingredients rely on a flavorful cut of beef, fresh onions, and a mix of cheeses that offer the best melt-factor.
Ingredient Notes
- Skirt Steak – You need 1 pound, diced into 1-inch pieces. Skirt steak is preferred for its rich, beefy flavor and loose grain, which makes it tender when cooked quickly on high heat.
- Onion – A medium diced onion cooks alongside the steak, absorbing the meat juices and adding a sweet, savory aromatic base.
- Mozzarella Cheese – Shredded mozzarella provides the classic “cheese pull” and mild flavor that binds the quesadilla together.
- Monterey Jack Cheese – This cheese melts incredibly well and adds a creamy texture.
- Tortillas – Use burrito-size flour tortillas. Their large surface area allows you to fold them over the generous filling to create a substantial half-moon shape.
- Seasonings – A simple blend of onion powder, salt, and black pepper allows the natural flavor of the steak to shine.
Add-ins and Substitutions
- Vegetables – Bell peppers or jalapeños can be diced and sautéed with the onions for a “fajita-style” filling.
- Spice – If you love heat, add a pinch of cayenne pepper or chili powder to the steak seasoning.
- Cheese – Pepper Jack cheese is a great substitute for Monterey Jack if you want a spicy kick.
- Meat – Flank steak or sirloin can be used if skirt steak is unavailable, just ensure you dice it small.
How to Make Cheesy Blackstone Steak Quesadillas
- Preheat: Preheat your Blackstone grill to medium-high heat (approximately 400°F). Spread the vegetable oil evenly across the cooking surface.
- Cook Steak and Onions: Place the diced steak and diced onions on the grill in an even layer. Season them with the onion powder, salt, and pepper. Sauté for 4-8 minutes per side (tossing frequently) until the steak is browned and cooked through.
- Create Zones: Push the cooked steak and onions to one side of the grill (a cooler zone if available). Reduce the Blackstone temperature to medium heat to prevent the tortillas from burning.
- Assemble: Place the tortillas on the cleared area of the grill. Top each tortilla with a layer of both cheeses (mozzarella and Monterey Jack), then add the steak and onion mixture, and finish with more cheese on top.
- Fold and Toast: Carefully fold each tortilla in half to create a half-moon shape. Cook for 1-2 minutes until the bottom is golden brown and the cheese begins to melt.
- Flip: Carefully flip each quesadilla and cook for another 1-2 minutes until the other side is golden brown. Watch closely as they brown quickly on the hot surface.
- Serve: Remove the quesadillas to a cutting board and slice into wedges. Serve immediately while hot and crispy.
Pro Tip: Layering the cheese on the bottom and the top of the meat mixture is crucial. The cheese acts as the “glue” that holds the steak inside the tortilla when you flip it. If you only put cheese on one side, the filling might fall out.
Recipe Tips
- Dice Uniformly: Make sure your steak and onions are diced into similar-sized pieces. This ensures they cook at the same rate and makes the quesadilla easier to eat.
- Watch the Heat: Tortillas can go from golden to burnt in seconds. Once you lower the heat to medium for assembly, keep a close eye on the bottoms.
- Mise en Place: Have your cheeses mixed and ready in a bowl, and your tortillas handy. Griddle cooking moves fast, so you want everything within arm’s reach.
FAQs
- Can I use a regular skillet? Yes, you can use a large cast-iron skillet on the stove. You will likely need to cook the meat first, remove it, and then cook the quesadillas one at a time.
- What if my steak is tough? Skirt steak should be cut against the grain. Since we are dicing it, make sure the pieces are small (1-inch or smaller) so they are bite-sized and tender.
- How do I clean the griddle after cheese spills? If cheese spills onto the Blackstone, let it crisp up and scrape it off with your metal spatula. It usually comes right off once crispy!
Serving Suggestions
- Dips: Serve with sides of sour cream, guacamole, and fresh pico de gallo.
- Sides: Mexican street corn or cilantro lime rice make great accompaniments.
- Drink: An ice-cold lemonade or limeade pairs perfectly with the savory beef.
Make This Recipe in Advance
- Prep: You can dice the steak and onions and shred the cheese a day in advance. Store them in the fridge.
- Cooking: These are best cooked fresh so the tortilla remains crispy. If you must reheat leftovers, use an air fryer or a dry skillet to crisp them back up; the microwave will make them soggy.
Cheesy Blackstone Steak Quesadillas
- Total Time: 25 minutes
- Yield: 4 Large Quesadillas 1x
Description
These Cheesy Blackstone Steak Quesadillas are the ultimate outdoor griddle meal, bringing restaurant-quality flavor right to your backyard. Featuring tender bites of seasoned skirt steak, sweet sautéed onions, and a double dose of melted cheese, these quesadillas are crispy, gooey, and packed with protein. With a golden, toasted exterior and a savory, meaty filling, this recipe takes full advantage of the large cooking surface of the Blackstone for a quick and fun family dinner.
Ingredients
The Steak Filling
- 1 pound skirt steak, diced into 1-inch pieces
- 1 medium onion, diced
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon onion powder
The Quesadilla Build
- 4 burrito-size flour tortillas
- 2 cups shredded Mozzarella cheese
- 1 1/2 cups shredded Monterey Jack cheese
Instructions
Preheat
Heat your Blackstone griddle (or large flat-top) to medium-high heat (approx. 400°F). Spread the vegetable oil evenly across the cooking surface.
Cook Steak & Onions
Place the diced steak and onions on the hot griddle in an even layer. Season with the onion powder, salt, and pepper. Sauté for 4–8 minutes, tossing frequently with spatulas, until the steak is browned and the onions are soft.
Create Zones
Push the cooked meat mixture to a cooler side of the griddle (or remove to a bowl). Reduce the heat to medium to prevent the tortillas from burning during assembly.
Assemble
Place the tortillas on the cleared surface.
Layering
Top each tortilla with a layer of mixed cheese, then a generous scoop of the steak/onion mixture, and finish with another layer of cheese. Tip: This top layer of cheese acts as “glue” to hold the quesadilla together.
Fold & Toast
Carefully fold each tortilla in half to create a half-moon shape. Cook for 1–2 minutes until the bottom is golden brown and the cheese begins to melt.
Flip
Carefully flip each quesadilla. Cook for another 1–2 minutes until the second side is crisp and golden.
Serve
Remove to a cutting board. Slice into wedges and serve immediately.
Notes
The “Glue” Technique: Don’t skimp on the cheese layering! You need cheese on the bottom and the top of the meat inside the fold. This ensures the filling stays put when you flip the quesadilla.
Meat Prep: Skirt steak is flavorful but can be tough if not treated right. Dice it small (1-inch or less) to ensure every bite is tender.
Cheese Clean-Up: If cheese spills onto the griddle, don’t panic. Let it cook until it crisps up, then simply scrape it off with your metal spatula.
Indoor Option: If you don’t have a Blackstone, use a large cast-iron skillet or griddle pan on the stovetop. You will likely need to cook the meat first, remove it, then toast the quesadillas one by one.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Griddle / Blackstone
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 Quesadilla
- Calories: 680
- Sugar: 4g
- Sodium: 1450mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 115mg
Keywords: blackstone recipes, steak quesadilla, outdoor griddle cooking, skirt steak recipes, cheesy beef quesadilla, camping meals, family dinner ideas
