🔥 Blackstone Skirt Steak Quesadillas

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Smoky grilled skirt steak, golden crisp tortillas, and a molten blend of mozzarella and Monterey Jack — these quesadillas are fast, flavor-packed, and made right on the Blackstone for maximum convenience and char.

🍽️ Recipe Card

Servings: 4 quesadillas
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Dietary Tags: High-Protein | Crowd-Pleaser | Griddle-Friendly

🧾 Ingredients

For the Steak

  • Skirt steak (diced into 1-inch pieces)

  • Vegetable oil

  • Onion powder

  • Salt

  • Black pepper

  • Medium onion, diced

For the Quesadillas

  • Shredded mozzarella cheese

  • Shredded Monterey Jack cheese

  • Burrito-size flour tortillas

👨‍🍳 Instructions

  1. Preheat the Grill
    Heat Blackstone griddle to medium-high (approx. 400°F). Lightly oil the surface.

  2. Cook the Steak & Onions
    Add diced steak and onions to the grill in a single layer. Season with onion powder, salt, and pepper. Sauté for 4–8 minutes, stirring occasionally, until browned and cooked through.

  3. Lower Heat & Prep Tortillas
    Push the steak mixture to one side. Reduce heat to medium on the clear side of the griddle.

  4. Assemble the Quesadillas
    Lay tortillas flat on the griddle. Top half of each with a mix of mozzarella and Monterey Jack, a scoop of steak and onions, then more cheese. Fold each tortilla over into a half-moon shape.

  5. Grill Until Golden
    Cook for 1–2 minutes per side, flipping carefully, until tortillas are golden and cheese is melted.

  6. Slice & Serve
    Transfer quesadillas to a cutting board. Slice into wedges and serve immediately.

💡 Quick Notes & Tips

  • Watch closely — tortillas brown fast on a hot griddle.

  • Skirt or flank steak both work well — just slice against the grain.

  • Double cheese layer = ultimate melt and flavor balance.

  • Use a griddle dome or pan lid if needed to help the cheese melt faster.

📸 Brief Introduction

These Blackstone steak quesadillas were born out of a love for charred meat and gooey cheese — and a need for something quick, hearty, and hands-on. Whether you’re hosting a backyard bash or need an easy weeknight dinner, these crisp, cheesy half-moons are the answer. Few things beat sizzling steak straight off the griddle, wrapped in a blanket of melted cheese.

👣 Step-by-Step Cooking Guide

🔥 1. Heat Up the Griddle

Get your Blackstone or flat-top grill to around 400°F. Spread a bit of oil to prevent sticking and add flavor.

🥩 2. Sear the Steak & Onions

Add diced steak and onions to the surface. Season well. Let them cook without moving too much — browning adds that craveable crust.

Tip: Avoid overcrowding — cook in batches if needed.

🧀 3. Assemble Quesadillas on Lower Heat

After the meat is done, move it to one side. Drop the temp on the other side to medium so your tortillas don’t burn. Add cheese, steak mixture, and a second layer of cheese to half the tortilla before folding.

🔄 4. Flip & Finish

Carefully flip each quesadilla using a spatula. Cook both sides to golden perfection — this takes 1–2 minutes per side.

🔪 5. Slice & Serve

Transfer to a board and slice into wedges. Best served fresh and hot while the cheese is ultra-gooey.

🧂 Ingredient Details & Substitution Tips

🥩 Meat Options

  • Skirt steak is ideal — thin, quick-cooking, and flavorful.

  • Flank steak is a solid substitute; just slice thin across the grain for tenderness.

🧀 Cheese Blends

  • Mozzarella gives you stretch.

  • Monterey Jack brings mild creaminess.

  • Try pepper jack for a spicy kick or cheddar for a sharper taste.

🌮 Tortilla Tips

  • Use burrito-size for foldable, loaded quesadillas.

  • Warm them slightly before using to prevent cracking.

🍽️ Variations & Serving Suggestions

🔁 Flavor Twists

  • Add sautéed peppers, jalapeños, or mushrooms with the onions.

  • Mix in chipotle seasoning or taco spice for a bolder steak rub.

🍴 Sides That Pair Well

  • Guacamole, sour cream, or salsa for dipping

  • Mexican rice, grilled corn, or black beans for a full meal

🍻 Drink Pairings

  • Serve with a crisp lager, hibiscus agua fresca, or margarita for the perfect match.

🧊 Storage & Make-Ahead Tips

🧺 Storage

  • Cool completely, then store in an airtight container in the fridge for up to 5 days.

🔥 Reheating

  • Reheat on the Blackstone or in a dry skillet to restore crispness.

  • Avoid microwaving — it makes tortillas soggy.

⏳ Make-Ahead Tips

  • Steak and onions can be cooked ahead and stored separately.

  • Assemble and grill quesadillas fresh for best texture.

🧮 Nutrition (Per Quesadilla Estimate)

Calories: ~480 kcal
Protein: 35g
Carbs: 28g
Fat: 26g
Fiber: 2g
Allergens: Gluten, Dairy
GF Option: Use gluten-free tortillas

❓ Frequently Asked Questions

Q: Can I use chicken or ground beef instead?
A: Yes! Grilled chicken or seasoned ground beef work great — just adjust cooking time as needed.

Q: Do I need a Blackstone grill?
A: No, a stovetop skillet or cast iron pan works well — just manage the heat closely.

Q: Can I freeze cooked quesadillas?
A: Yes, but note they’ll be softer after reheating. Wrap tightly and reheat in a dry skillet or air fryer.

🧡 Personal Note

There’s something about the sizzle of steak on a hot grill and the pull of melted cheese that never gets old. These quesadillas hit all the comfort food notes — smoky, gooey, crispy — and they always disappear fast at cookouts. Pro tip: double the batch. Trust me.

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