Name: Steak Cheese Quesadillas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 pound skirt steak, diced into 1-inch pieces; 1 tablespoon vegetable oil; 1/2 teaspoon onion powder; 1 teaspoon salt; 1 teaspoon black pepper; 1 medium onion, diced; 2 cups mozzarella cheese, shredded; 1.5 cups Monterey Jack cheese, shredded; 4 burrito-size flour tortillas

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Why Make This Recipe

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Steak cheese quesadillas on the Blackstone grill bring a delicious twist to a classic favorite. They’re easy to make and perfect for a quick meal or snack. The combination of savory steak, melted cheese, and crispy tortillas makes for a satisfying dish that can please anyone. Plus, using a Blackstone grill adds a nice char and flavor that you won’t get on a regular stovetop.

How to Make Steak Cheese Quesadillas

Ingredients:

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

Directions:

Preheat your Blackstone grill to medium-high heat (approximately 400°F) and spread vegetable oil evenly across the cooking surface.
Place diced steak and onions on the grill in an even layer. Season with onion powder, salt, and pepper. Sauté for 4-8 minutes per side until the steak is browned and cooked through.
Push the cooked steak and onions to one side of the grill and reduce the Blackstone temperature to medium heat.
Place tortillas on the cleared area of the grill. Top each tortilla with a layer of both cheeses, then add the steak and onion mixture, and finish with more cheese on top.
Carefully fold each tortilla in half to create a half-moon shape. Cook for 1-2 minutes until the bottom is golden brown.
Carefully flip each quesadilla and cook for another 1-2 minutes until the other side is golden brown. Watch closely as they brown quickly.
Remove quesadillas to a cutting board and slice into wedges. Serve immediately while hot and crispy.

How to Serve Steak Cheese Quesadillas

Serve the quesadillas hot off the grill with your favorite sides. Salsa, guacamole, or sour cream make great dipping sauces. You can also serve them with a side of fresh salad or some tortilla chips for a complete meal.

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How to Store Steak Cheese Quesadillas

If you have leftovers, allow the quesadillas to cool completely before storing them. Place them in an airtight container in the refrigerator for up to 3 days. To reheat, you can use the Blackstone grill again or a skillet over medium heat until heated through.

Tips to Make Steak Cheese Quesadillas

Make sure the steak is diced evenly so that it cooks uniformly.
Don’t overload the quesadillas with too much filling; less is often more.
Make sure the grill is well-oiled to prevent sticking.
Keep an eye on the quesadillas while they cook, as they can brown quickly.

Variation

You can switch up the cheeses based on your preference. Try using cheddar or pepper jack cheese for a different flavor. You might also add some vegetables like bell peppers or spinach for extra nutrition and taste.

FAQs

1. Can I use a different type of meat?
Yes, you can use chicken, shrimp, or even a plant-based meat alternative in place of skirt steak.

2. Can I make these quesadillas ahead of time?
Yes, you can prepare the filling ahead of time and store it in the fridge. Assemble and cook the quesadillas when you’re ready to eat.

3. What should I do if I can’t find skirt steak?
You can substitute skirt steak with flank steak or sirloin. Just be sure to adjust the cooking time if needed, as different cuts may cook differently.