why make this recipe
Steak Cheese Quesadillas on the Blackstone griddle are a delicious and easy meal option. They combine juicy steak, gooey cheese, and crispy tortillas, making them perfect for lunch or dinner. Using a Blackstone griddle gives you that unbeatable grilled flavor and crispy texture. Plus, these quesadillas are great for feeding a crowd and can be customized with your favorite toppings.
how to make Steak Cheese Quesadillas Blackstone
Ingredients:
- 1 pound skirt steak, diced into 1-inch pieces (Tender cut of beef for best flavor.)
- 1 tablespoon vegetable oil (For grilling.)
- ½ teaspoon onion powder (To season the steak.)
- 1 teaspoon salt (For seasoning.)
- 1 teaspoon black pepper (For seasoning.)
- 1 medium onion, diced (Adds sweetness when caramelized.)
- 2 cups mozzarella cheese, shredded (For meltiness.)
- 1½ cups Monterey Jack cheese, shredded (For flavor and melt.)
- 4 burrito-size flour tortillas (For wrapping the filling.)
Directions:
Preparation:
- Start by seasoning the diced skirt steak. In a bowl, mix the onion powder, salt, and black pepper with the meat. Make sure all the pieces are well-coated.
- Prepare your onion by dicing it into small pieces.
Cooking:
- Preheat your Blackstone griddle over medium-high heat. Once hot, add the vegetable oil.
- Add the seasoned skirt steak to the griddle. Cook for about 3-4 minutes until browned, stirring occasionally.
- Add the diced onion to the steak. Cook for another 3-4 minutes until the onions are soft and the steak is cooked to your desired doneness.
- Take the steak and onion mixture off the griddle and set aside.
- On one half of a flour tortilla, layer some mozzarella cheese, Monterey Jack cheese, and a generous scoop of the steak and onion mixture. Fold the tortilla in half.
- Place the folded quesadilla back on the griddle and cook for about 2-3 minutes on each side until the cheese melts and the tortilla is golden brown.
- Remove from the griddle and repeat the process with the remaining tortillas.
how to serve Steak Cheese Quesadillas Blackstone
Slice the quesadillas into wedges and serve them hot. They go great with salsa, sour cream, or guacamole on the side. Feel free to add some avocado or your favorite hot sauce for an extra kick!
how to store Steak Cheese Quesadillas Blackstone
If you have leftover quesadillas, let them cool down before storing. Place them in an airtight container in the fridge. They can last for up to 3 days. To reheat, simply place them back on the griddle or in a skillet until warmed through.
tips to make Steak Cheese Quesadillas Blackstone
- For extra flavor, marinate the steak for a few hours before cooking.
- Use a mix of different cheeses for added taste.
- If you like it spicy, add some jalapeños or hot sauce to the filling.
- Keep an eye on the quesadillas as they cook to avoid burning.
variation
You can easily switch up the ingredients. Try adding bell peppers, mushrooms, or spinach for more veggies. You could also use different proteins like chicken or shrimp for a change.
FAQs
Q: Can I use a different kind of steak?
A: Yes, you can use other cuts of steak such as flank or ribeye, just make sure they are tender.
Q: Can I make these ahead of time?
A: Yes, you can prepare the filling in advance. Cook and store it, then assemble the quesadillas when ready to eat.
Q: What toppings are good with these quesadillas?
A: Popular toppings include guacamole, salsa, sour cream, or even fresh cilantro for added flavor.
Steak Cheese Quesadillas
Ingredients
For the filling
- 1 pound skirt steak, diced into 1-inch pieces Tender cut of beef for best flavor.
- 1 tablespoon vegetable oil For grilling.
- ½ teaspoon onion powder To season the steak.
- 1 teaspoon salt For seasoning.
- 1 teaspoon black pepper For seasoning.
- 1 medium onion, diced Adds sweetness when caramelized.
- 2 cups mozzarella cheese, shredded For meltiness.
- 1½ cups Monterey Jack cheese, shredded For flavor and melt.
- 4 pieces burrito-size flour tortillas For wrapping the filling.
Instructions
Preparation
- Season the diced skirt steak by mixing the onion powder, salt, and black pepper in a bowl, ensuring all pieces are well-coated.
- Dice the onion into small pieces.
Cooking
- Preheat your Blackstone griddle over medium-high heat and add the vegetable oil.
- Add the seasoned skirt steak to the griddle and cook for about 3-4 minutes, stirring occasionally until browned.
- Add the diced onion to the steak and cook for another 3-4 minutes until the onions are soft and the steak reaches your desired doneness.
- Remove the steak and onion mixture from the griddle and set aside.
- On one half of a flour tortilla, layer the mozzarella cheese, Monterey Jack cheese, and a generous scoop of the steak and onion mixture; fold the tortilla in half.
- Place the folded quesadilla back on the griddle and cook for about 2-3 minutes on each side until the cheese melts and the tortilla is golden brown.
- Remove from the griddle and repeat the process with the remaining tortillas.
