If you have a passion for bold flavors and a craving for something crispy, cheesy, and packed with juicy steak, then you are going to love this Steak Cheese Quesadillas on Blackstone Grill Recipe. It’s a perfect blend of tender, seasoned skirt steak mingling with two kinds of melty cheese, all wrapped up in golden, crisp tortillas grilled just right. Cooking on the Blackstone grill adds that unforgettable outdoor charm and an unbeatable sear that makes every bite a fiesta of smoky, savory goodness. Whether you’re feeding family or impressing friends, this is a recipe that delivers both flair and flavor every time.

Steak Cheese Quesadillas on Blackstone Grill Recipe - Recipe Image

Ingredients You’ll Need

The magic behind these quesadillas lies in their simplicity, where each ingredient shines through. From the savory steak to the melty blend of cheeses, every component plays a key role in building layers of taste, texture, and color that make this dish irresistible.

Skirt steak (1 pound): This cut is perfect for quick cooking and packed with flavor.
Vegetable oil (1 tablespoon): Keeps the grill surface non-stick and helps with even cooking.
Onion powder (½ teaspoon): Adds a subtle depth of sweet and savory flavor to the steak.
Salt (1 teaspoon): Essential for bringing out the natural flavors of the steak and onions.
Black pepper (1 teaspoon): Provides a gentle kick that balances the richness of the cheese.
Medium onion, diced (1): Brings sweetness and a bit of texture to the filling.
Mozzarella cheese, shredded (2 cups): Offers a creamy stretchiness that melts beautifully.
Monterey Jack cheese, shredded (1½ cups): Adds a buttery, mild flavor that complements mozzarella perfectly.
Burrito-size flour tortillas (4): Large and pliable enough to hold all the fillings and crisp up nicely on the grill.

How to Make Steak Cheese Quesadillas on Blackstone Grill Recipe

Step 1: Preheat and Prepare the Grill

Begin by heating your Blackstone grill to a medium-high temperature, around 400°F. This ensures your steak will get that gorgeous sear and your tortillas will crisp to golden perfection. Don’t rush this step; a properly heated surface is fundamental for great texture.

Step 2: Oil the Grill Surface

Spread the vegetable oil evenly across the grill. This step is crucial to prevent sticking and allows the steak and tortillas to cook evenly without tearing or burning. Your Blackstone will thank you with flawless results.

Step 3: Cook the Steak and Onions

Place the diced skirt steak and diced onions in an even layer on the grill. Sprinkle with onion powder, salt, and black pepper. Sauté them for 4 to 8 minutes, flipping as needed until everything is nicely browned and fragrant. This step builds the core savory flavor base for your quesadillas.

Step 4: Reduce Heat and Add Tortillas

Push the cooked steak and onions to one side of the grill. Lower the heat to medium to ensure the tortillas and cheese melt slowly without burning. This temperature control is key to achieving perfect quesadillas.

Step 5: Assemble and Grill the Quesadillas

Lay the tortillas on the cleared, cooler part of the grill. Start by layering a mix of mozzarella and Monterey Jack cheese, then add the savory steak and onion mixture, topping everything with more cheese. This layered cheese sandwich inside a tortilla will melt into a delicious, gooey center.

Step 6: Fold and Grill Both Sides

Fold each tortilla in half, carefully flip after 1 to 2 minutes once the bottom is golden brown, and grill the other side for another 1 to 2 minutes until it’s equally crispy. This step locks in all the filling and creates that satisfying crunch we all adore.

Step 7: Slice and Serve Immediately

Remove the quesadillas from the grill and transfer to a cutting board. Slice into wedges, and serve piping hot for the best cheesy, steak-filled experience.

How to Serve Steak Cheese Quesadillas on Blackstone Grill Recipe

Garnishes

Fresh garnishes like chopped cilantro, diced tomatoes, jalapeño slices, or a dollop of sour cream add vibrant notes and textures that beautifully counterbalance the rich fillings. A squeeze of lime juice can add an exciting zesty brightness that lifts the flavors even further.

Side Dishes

This recipe shines alongside simple sides like a fresh avocado salad, Mexican street corn, or even a cooling cucumber salsa. These light complements add freshness and create a well-rounded meal that your taste buds will thank you for.

Creative Ways to Present

Try cutting quesadillas into triangles and serving them on a large platter for sharing, garnished with colorful veggies and dips like guacamole or chipotle crema. For a fun twist, stack mini quesadillas as sliders or serve with a spicy dipping sauce for an appetizer at your next get-together.

Make Ahead and Storage

Storing Leftovers

Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Make sure they have cooled completely before sealing to avoid sogginess.

Freezing

For longer storage, wrap each individual quesadilla tightly in plastic wrap and then foil. They can be frozen for up to a month. Thaw overnight in the fridge before reheating to maintain texture and flavor.

Reheating

Reheat your leftovers on a skillet or the Blackstone grill over medium heat. This helps restore the crispiness of the tortillas while reheating the cheese and steak filling without drying them out. Avoid microwaving as it often leads to a chewy, less appealing texture.

FAQs

Can I use other cuts of steak for the recipe?

Absolutely! While skirt steak is the traditional choice for tenderness and flavor, flank or sirloin can also be great substitutes, just adjust cooking times accordingly to avoid toughness.

Is it necessary to use two types of cheese?

Using both mozzarella and Monterey Jack creates a perfect balance of meltiness and flavor complexity, but feel free to experiment with your favorite cheeses to suit your palate.

Can I make this recipe without a Blackstone grill?

Definitely! While the Blackstone grill adds a signature smoky flavor and crispiness, you can use a cast-iron skillet or regular grill pan at home with excellent results.

How spicy is this quesadilla recipe?

This particular recipe skips the heat, focusing on savory, cheesy goodness, but you can easily add jalapeño slices or hot sauce for a kick.

What is the best way to slice the quesadillas?

Cutting into wedges or triangles works best, making them easy to handle and perfect for sharing during casual meals or parties.

Final Thoughts

Once you try this Steak Cheese Quesadillas on Blackstone Grill Recipe, it will quickly become a go-to favorite for any occasion. Its combination of hearty steak, melty cheese, and perfectly grilled tortillas is pure comfort food bliss with an outdoor twist. So fire up your Blackstone grill, gather your ingredients, and get ready to delight yourself and your guests with these mouthwatering quesadillas.

Steak Cheese Quesadillas on Blackstone Grill Recipe

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3.8 from 80 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x

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Description

Enjoy flavorful Steak Cheese Quesadillas made on a Blackstone grill. Tender skirt steak is seasoned and sautéed with onions, then layered with melted mozzarella and Monterey Jack cheeses inside warm flour tortillas. Grilled to golden perfection, these quesadillas are crispy on the outside and rich, cheesy, and savory on the inside – perfect for a quick and satisfying meal.

Ingredients

Scale

Main Ingredients

1 pound skirt steak, diced into 1-inch pieces
1 tablespoon vegetable oil
½ teaspoon onion powder
1 teaspoon salt
1 teaspoon black pepper
1 medium onion, diced
2 cups mozzarella cheese, shredded
1½ cups Monterey Jack cheese, shredded
4 burrito-size flour tortillas

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Instructions

Preheat Grill: Preheat your Blackstone grill to medium-high heat, around 400°F, to ensure it’s hot enough for sautéing the steak and onions properly.
Prepare Cooking Surface: Spread vegetable oil evenly across the grill surface to create a non-stick base for cooking the steak and onions.
Cook Steak and Onions: Place the diced skirt steak and diced onion evenly on the grill. Season with onion powder, salt, and pepper, then sauté for 4-8 minutes on each side until the steak is browned and onions are softened.
Shift Ingredients and Reduce Heat: Push the cooked steak and onion mixture to one side of the grill and reduce the grill’s temperature to medium heat to prepare for assembling the quesadillas.
Assemble Quesadillas: On the cleared, heated side of the grill, place each tortilla and layer first with mozzarella and Monterey Jack cheeses, then add some of the steak and onion mixture, followed by more cheese on top.
Fold and Grill: Fold each tortilla in half to enclose the filling. Cook on the grill for 1-2 minutes until the bottom is golden brown and crispy.
Flip and Finish Cooking: Carefully flip each quesadilla and cook for an additional 1-2 minutes until the other side is golden brown and the cheese inside has melted.
Serve: Remove quesadillas from the grill, transfer to a cutting board, slice into wedges, and serve immediately while hot and melty.

Notes

Use skirt steak or another tender cut suitable for quick grilling for best results.
Pre-shredded cheese saves time, but freshly shredded cheese melts better.
Adjust seasoning to taste; add a pinch of cumin or chili powder for extra smoky flavor if desired.
Tortillas can be warmed briefly before assembling to make folding easier.
Serve with salsa, sour cream, or guacamole for added flavor.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Grilling
Cuisine: Tex-Mex