Tasty Steak Cheese Quesadillas on Blackstone

As seen in Satisfying Entrées for Every Table.

Steak cheese Blackstone quesadillas mean crispy tortillas packed full of seasoned steak and a blend of Monterey Jack and mozzarella. Sweet onions get a quick sauté and make every bite even tastier. Everything gets grilled on the Blackstone until the tortillas are golden and the cheese stretches. Super quick to throw together, so they’re awesome for busy nights. Eat these while they’re still warm for a cozy, filling meal. If you have leftovers, stash them in the fridge because they’re simple to reheat and great for easy snacks or lunches later.

Barbara Chef
Created By Sasha
Last updated on Sat, 07 Jun 2025 14:28:04 GMT
A close up of a delicious burrito. Save Pin
A close up of a delicious burrito. | foodthingle.com

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
A stack of meat and cheese filled burritos. Save Pin
A stack of meat and cheese filled burritos. | foodthingle.com

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.

A stack of beef and cheese tacos. Save Pin
A stack of beef and cheese tacos. | foodthingle.com

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.

Steak Cheese Blackstone Quesadillas

Fried tortillas packed with soft steak, sautéed onions, and lots of gooey cheese, toasted just right on the Blackstone.

Preparation Time
15 Minutes
Cooking Time
12 Minutes
Overall Time
27 Minutes
Created By: Sasha

Recipe Type: Main Dishes

Skill Level: Moderate

Regional Style: Mexican

Output: 4 Number of Servings (4 quesadillas)

Special Diets: ~

What You'll Need

→ Steak basics

01 1 medium onion, chopped up
02 1 pound skirt steak, chop into bite-size chunks
03 1/2 teaspoon onion powder
04 1 tablespoon vegetable oil
05 1 teaspoon black pepper
06 1 teaspoon salt

→ Quesadilla fixings

07 4 large flour tortillas (burrito style)
08 1 1/2 cups Monterey Jack cheese, grated
09 2 cups mozzarella, shredded

Steps to Follow

Step 01

Once they’re crispy, move quesadillas onto a board, cut into slices, and dig in while they’re hot.

Step 02

Give each folded quesadilla a flip with a big spatula. Let ‘em cook another minute or two—both sides should look golden and the cheese should be a gooey mess inside.

Step 03

Fold each tortilla over to cover the filling, making a half-moon. Keep cooking each one for a minute or two, just till the bottom gets golden and crunchy.

Step 04

On the empty side of the griddle, toss down your tortillas. Cover each with a layer of Monterey Jack and mozzarella, pile on the hot steak and onions, sprinkle the last of the cheese on top.

Step 05

Slide cooked steak and onions over to the edge, then dial the heat back to medium.

Step 06

Spread the chopped steak and onion in a flat layer on the hot, oiled griddle. Sprinkle on onion powder, salt, and black pepper. Let ‘em sizzle four to eight minutes per side—you're looking for really browned steak and soft onions.

Step 07

Crank your Blackstone or griddle to about 400°F (medium-high). Swirl oil all over the cooking surface so nothing sticks.

Additional Tips

  1. Flank steak tastes and cooks a lot like skirt steak, so swap it in if you’d like.
  2. These brown fast—keep an eye out or they’ll burn before you know it.
  3. Toss any leftovers in the fridge (just use a sealed container) and eat within 5 days.
  4. Mixing Monterey Jack and mozzarella together makes every bite extra melty and stretchy.

Essential Tools

  • Big griddle like a Blackstone, or a large flat grill
  • Wide spatula
  • Chopping board
  • Good sharp knife

Allergen Information

Always verify ingredient labels for allergens and consult with a healthcare expert if unsure.
  • Has milk (thanks to cheese).
  • Has wheat (in those tortillas).

Nutrition Info (Per Serving)

These details are best used as an estimate and shouldn't replace professional health advice.
  • Calories: 710
  • Fat Content: 37 g
  • Carbohydrates: 45 g
  • Protein: 43 g