Steak Cheese Blackstone Quesadillas (Printable Version)
# 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:
01 -
Once they’re crispy, move quesadillas onto a board, cut into slices, and dig in while they’re hot.
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.
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.
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.
05 -
Slide cooked steak and onions over to the edge, then dial the heat back to medium.
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.
07 -
Crank your Blackstone or griddle to about 400°F (medium-high). Swirl oil all over the cooking surface so nothing sticks.
# Additional Tips:
01 -
Flank steak tastes and cooks a lot like skirt steak, so swap it in if you’d like.
02 -
These brown fast—keep an eye out or they’ll burn before you know it.
03 -
Toss any leftovers in the fridge (just use a sealed container) and eat within 5 days.
04 -
Mixing Monterey Jack and mozzarella together makes every bite extra melty and stretchy.