Blackstone Steak & Cheese Wraps (Printable Version)
Golden tortillas stuffed with juicy steak, melted cheese, and caramelized onions. A speedy dinner idea made for your Blackstone griddle.
# Ingredients:
→ For the steak
01 -
1 medium onion, chopped finely
02 -
½ teaspoon onion powder
03 -
1 teaspoon black pepper
04 -
1 teaspoon salt
05 -
1 tbsp vegetable oil
06 -
1 pound skirt steak, cut into cubes about an inch wide
→ For the quesadillas
07 -
4 large flour tortillas (burrito size)
08 -
2 cups shredded mozzarella cheese
09 -
1½ cups shredded Monterey Jack cheese
# Steps:
01 -
Turn your Blackstone griddle to medium-high (around 400°F). Drizzle oil over the cooking area evenly.
02 -
Spread the steak pieces and onions out on the griddle. Sprinkle with pepper, onion powder, and salt. Cook each side for about 4-8 minutes until the steak is done and gets a nice brown color.
03 -
Scoot the steak and onions to one side of the griddle. Lower the heat level to medium.
04 -
Lay out the tortillas on the open grill space. Sprinkle a mix of both cheeses onto each tortilla, add the steak and onions, then top with another layer of cheese.
05 -
Fold each tortilla over into a half-circle shape. Let the bottom cook for 1-2 minutes until crispy and golden brown.
06 -
Turn the quesadillas over gently and cook for another 1-2 minutes until the other side becomes golden. Keep an eye on them since they brown fast.
07 -
Take the quesadillas off the grill and place them on a cutting board. Slice them into smaller portions and serve while hot.
# Notes:
01 -
Flank steak is a great alternative to skirt steak in case you don’t have it on hand.
02 -
Keep an eye on quesadillas during cooking because they can brown in seconds.
03 -
Store leftovers in an airtight container in the fridge for up to 5 days.
04 -
Monterey Jack and mozzarella together make the cheese perfectly gooey and stretchy.