
When weeknights get crazy and you need a filling meal, nothing beats these cheesy steak quesadillas with crispy edges. Freshly grilled steak, melty cheese, and sweet sautéed onions get tucked inside hot flour tortillas and cooked up on the Blackstone for that crunch you crave from your favorite spot.
The first time I tossed quesadillas on my Blackstone, the whole house filled with that steakhouse smell. Whenever I’ve got surprise guests and not much time, this is my go-to dinner to keep everyone happy and full.
Tasty Ingredients
- Monterey Jack cheese: gives extra stretch and a soft buttery flavor—freshly shredded melts the best
- Mozzarella cheese: grab a block and shred it for that dreamy cheese pull and super gooey bites
- Skirt steak: for juicy, fast-cooking bites, dice into chunks and aim for lots of marbling
- Medium onion: chop it up and grill with the steak for a touch of sweetness and a bit of crunch
- Vegetable oil: just a light coat keeps everything from sticking—pick a neutral oil so the steak stays the star
- Salt and black pepper: a must for steak—fresh cracked pepper really pops if you’ve got it
- Onion powder: boosts overall savory notes and keeps the flavor bright
- Burrito-size flour tortillas: find the pliable, fresh kind so you can stuff them and fold them without tearing
Simple How-To
- Slice and Serve
- After grilling each one, move to a board and cut into triangles—serve immediately for max crunch
- Flip for Golden Goodness
- Turn over and grill the other side for another minute or two keep watch—they color up fast
- Fold and Toast
- Bend each tortilla into a half circle shape, gently pressing with a wide spatula so the cheese seals everything together grill for a couple minutes till the bottom is crisp
- Assemble the Magic
- Set out tortillas, toss a mix of Monterey Jack and mozzarella on half, pile over the steak-onion blend, then top with more cheese
- Clear the Grill & Drop the Heat
- Once steak and onions are golden, push them aside and drop the griddle temp to medium—this way, the tortillas toast without burning while the cheese melts
- Grill the Steak and Onion
- Scatter diced steak and chopped onion evenly, dust with onion powder, salt, and pepper then leave them alone for four minutes so a caramelized crust forms flip and stir until steak is browned and onions are soft
- Get Your Blackstone Hot
- Preheat the griddle to medium-high (around 400 if you have a thermometer) and drizzle oil all over so things slide easily

For me, the mozzarella is what makes these next-level. It melts into every little bite and stretches for days. My kid can’t stop grinning when the first gooey wedge comes apart.
How to Store
Pop any leftovers in a lidded container and keep them chilled for up to five days. To keep the edges crispy, warm them up on your Blackstone or in a skillet. Skip the microwave if you’re chasing that crunch.
Swaps and Shortcuts
If you can’t get skirt steak, grab flank—both are juicy and work great on the grill. Toss in some smoked paprika or use pepper jack for a smoky or spicy change. If you’re skipping meat, pile on grilled mushrooms and onions for a satisfying swap.
Ways to Serve
Serve while they’re hot with bowls of salsa, guac, or a dollop of sour cream. For extra color and pop, add chopped cilantro or diced tomatoes on top. Pair them with a fresh salad or some classic Mexican rice for a full plate.

Common Recipe Questions
- → Which steak cuts can I pick?
Flank or skirt steak both cook up tender and juicy when seared fast, so either’s a great choice.
- → What cheeses melt the smoothest?
Mix mozzarella with Monterey Jack for that soft, stretchy filling that’s packed with flavor.
- → How do I keep them from burning on the Blackstone?
Just keep an eye out and drop the heat after your steak cooks. Flip the quesadillas a few times so they brown up evenly.
- → Don't have a Blackstone? What can I do?
No worries, you can use a big flat pan on your stove. Just tweak the heat and you’ll get tasty quesadillas too.
- → What’s the best way to save and warm up leftovers?
Toss leftovers in a sealed container in the fridge—good for five days. Heat them back up on a hot pan or griddle so they crisp back up.
- → Can I toss in more fillings?
For sure! Try adding mushrooms, jalapeños, or even bell peppers if you want to mix it up.