Tasty Steak and Cheese Quesadillas on Blackstone

Every time I fix steak and cheese quesadillas on the Blackstone, it just makes weeknights way easier. Cooking on that huge flat top means the steak gets a sweet sear, the onions turn all golden and soft, and the tortillas end up perfectly crisp while the cheese practically drips out. What started as a way to use up leftover steak turned into the meal everyone keeps asking for, mostly because it feels fancy but is in your mouth before you know it.

My husband stumbled onto this fix last year while playing with the Blackstone he got for his birthday. First time he whipped them up for a Saturday lunch, we didn’t even last until dinner before making another round. Now, whenever the Blackstone’s heating up, friends nudge us and say, “So, quesadillas?”

Must-Have Ingredients

• Basic seasonings: Just some salt, pepper, and onion powder—simple but tasty
• Sweet onion: Those slices add a soft crunch and a hint of sweetness that makes the steak pop
• Soft melting cheeses: Mozzarella and Monterey Jack together turn super gooey and stretchy
• Burrito-size flour tortillas: Big and sturdy, so you can jam-pack them without them tearing apart
• Skirt steak: Slices up easy and gets really flavorful fast right on the flat top

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Easy Step-By-Step

Last Steps

As soon as both sides are crisp and all that cheese is melting everywhere, move your quesadillas to a cutting board. Give them a minute to set so you don’t lose all the filling, then use a sharp knife or pizza cutter to slice them into wedges.

The Flip

Fold each loaded tortilla in half, making that classic half-moon. Sear one side for about 1-2 minutes till golden, flip, and give the other side another minute or two. They go from toasty to burned real quick, so keep an eye out!

Build 'Em

Shove all your cooked steak and onions off to the side, kill the heat a bit, and lay your tortillas down. Throw a layer of cheese on half, add that steak and onion goodness, then top off with another sprinkle of cheese. This way, everything sticks together, gets melty, and stays put.

Steak and Onion Time

Toss steak bits and onions on the hot grill, giving them space to brown up rather than steam. Sprinkle over salt, pepper, and onion powder. Brown each side for at least 4 minutes, until the steak’s cooked through and the onions are all golden.

Fire Up The Blackstone

Start preheating over medium-high until it's screaming hot—around 400°F. Smear a little vegetable oil across the top so nothing sticks and you get a golden finish. While the grill's heating, slice up your steak and onion to get set up.

If I try to cook the steak in a rush, I just end up with chewy gray meat instead of those caramelized, tasty pieces that make these so good. Slow down and let the browning happen—it’s worth it!

Best Ways To Serve

They're awesome straight off the grill, but I usually add salsa, guac, and some sour cream for extra dipping. A little salad with a lime dressing brightens everything up. Want to go bigger? Scoop up some Mexican rice or black beans on the side. Chilled limeade or a cold beer really seal the deal.

Switching Things Up

Change it up with what’s in the fridge. Toss in some bell peppers or jalapeños for a little twist. Swap the cheese and try cheddar or pepper jack for a different vibe. A shake of chili powder or cumin on the steak gives it more of a Tex-Mex edge.

Keeping Leftovers Fresh

They’ll last up to about five days in the fridge, but nothing beats them fresh. When reheating, just toss them back on the Blackstone or heat in a dry skillet over medium until crispy again. Skip the microwave—that just turns 'em soggy.

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We keep coming back to steak and cheese quesadillas on the Blackstone because it’s just fun. The grill heat is even, so browning always comes out ideal, and you can cook everything at once. Cleanup’s a breeze, too. It tastes like your favorite spot’s quesadillas but with way less fuss, so I make these anytime we need dinner to feel a notch above normal.

Recipe FAQs

→ Can it be done without a Blackstone grill?

Of course! Use a big cast iron skillet or a flat pan. Cook your steak first, then make the quesadillas in the same pan.

→ What other steak options are good?

Flank steak works nicely in place of skirt steak. Sirloin or even leftovers from grilled steak can also be diced and used.

→ How do I stop the quesadillas from breaking apart when flipping?

Wait until the tortilla's bottom is crispy and golden before turning. Use a wide spatula for extra support when flipping.

→ Can I cook the meat in advance?

Absolutely. You can cook the steak and onions beforehand and keep them refrigerated. Heat everything up again on the griddle before assembling.

→ What's the easiest way to reheat leftovers?

A dry pan or griddle works great—just heat for a minute or two on each side to crisp them up. Avoid the microwave, or they'll go mushy.