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