Steak Cheese Quesadillas Blackstone
Satisfy your cravings with these juicy skirt steak quesadillas, enhanced by gooey cheese and crispy tortillas, perfect for any occasion.
Ingrédients
Main 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.
Instructions
Preparation
- Gather and prep all your ingredients. Dice the skirt steak into 1-inch pieces and finely chop the onion.
- Measure out your spices and cheeses so they are ready to go.
Cooking
- Preheat your Blackstone grill to medium-high heat, around 400°F.
- Add the vegetable oil and spread it evenly across the cooking surface.
- Place the diced steak and onions on the grill, season with onion powder, salt, and black pepper. Sauté for about 4-8 minutes per side until the steak is browned and cooked through.
- Push the steak and onion mixture to one side of the grill to create space for preparing the quesadillas.
- Reduce the grill temperature to medium heat.
- On the cleared grievance area, lay out the burrito-size tortillas. Layer each tortilla with ½ cup mozzarella cheese and ¾ cup Monterey Jack cheese.
- Evenly distribute the cooked steak and onion mixture onto the tortillas, then add more cheese on top.
- Fold each tortilla in half, forming a half-moon shape, and press down gently for a good seal.
- Cook the quesadillas for about 1-2 minutes on one side until golden brown.
- Carefully flip each quesadilla and cook for another 1-2 minutes until golden brown on the other side.
Notes
Store leftovers in an airtight container for up to 3 days. These quesadillas can also be frozen for up to 2 months.