Steak and Cheese Quesadillas on Blackstone is a quick and easy way to get dinner done. Easy and simple ingredients makes the perfect weeknight meal.

Steak and Cheese Quesadilla stacked
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We love making recipes on the Blackstone Griddle. These Blackstone Steak and Cheese Quesadilla is one of our favorites. The steak is cooked perfectly and added to a tortilla with two types of cheeses.

Top your Steak and Cheese Quesadilla with salsa, sour cream and guacamole with a side of cilantro lime rice to complete your meal. These quesadillas are perfect for a weeknight meal or to feed a crowd. You also have to try Blackstone Chicken Fajita Quesadillas.

Why This Recipe Works

My whole family loves this steak quesadilla recipes. The Blackstone allows for the quesadilla to cook to perfection with a crispy texture and melted cheese on the inside.

You can even make this quesadilla with leftover steak. The Blackstone allows you to make restaurant quality recipe at home.

Ingredients 

Scroll to the bottom for the full recipe and ingredients in the recipe card.

Substitutions and Variations

  • Steak – We used skirt steak for this recipe but you can also use flank steak if you prefer. You can even use grilled chicken to make these quesadillas.
  • Cheese – You can easily use your favorite type of cheeses in this steak quesadilla recipe. Use what you have. We like to use Monterrey jack cheese, pepper jack cheese, Mexican blend cheese, or cheddar cheese and Mozzarella Cheese.
  • Vegetable – Add vegetables such as green bell peppers, jalapenos and spinach to the quesadilla.
  • Place in the Oven – If you prefer or don’t have a blackstone, you can make these on the stove top in a skillet over medium high heat. You can also cook in the toaster oven.
  • Dipping Sauces – Add your favorite dipping sauces. We like salsa, sour cream, and guacamole.

How to Make Steak Quesadillas on Blackstone Griddle

  • Step 1 – Prepare the Griddle – Preheat the Blackstone Grill over medium high heat (approximately 400 degrees F). Spread the vegetable oil onto the grill.
  • Step 2 – Cook the steak with seasoning – Place the steak and diced onions  on the grill in an even layer. Season it with the onion powder, salt and pepper.  Sauté the steak for 4-8 minutes per side until the steak is browned and cooked through. 
  • Step 3 – Reduce the heat – Push the steak and onions  to one side of the grill. Reduce the Blackstone temperature to medium.
  • Step 4 – Top the tortilla with Shredded Cheese – Place the tortillas on the grill. Top each tortilla with a small amount of each cheese, then layer the steak and onions on top and then add more cheese. Carefully fold each tortilla in half making a half moon shape.
  • Step 5 – Cook the Quesadilla – Cook until one side of the tortilla is golden brown (1-2 minutes). Flip and then cook until the other side is golden brown as well (1-2 minutes). Watch them closely as they brown quickly.
  • Step 6 – Serve and Enjoy – Remove the beef quesadillas onto a cutting board. Slice them and they are ready to serve and enjoy.

Recipe Tips

  • Oil for the Griddle – I used vegetable oil in this recipe. But any oil with a high smoke point will work great. Olive oil, Avocado oil, coconut oil or canola oil would work great in this recipe.
  • Preheat Griddle – Make sure to preheat the griddle to medium high heat to give the quesadilla a crispy texture.
  • Cooking Steak – Make sure to slice the steak about the same size so that it cooks in about the same time. I like to make them bite size pieces.
  • Leftovers – These are best served fresh but you can refrigerate the leftovers in an airtight container for up to 5 days.
  • Seasoning – You can add in some garlic powder, steak seasoning or chili powder for extra flavoring.

How to Make Quesadillas on a Skillet

Steak Fajita Quesadillas can easily be made in a large skillet over medium heat. Spray the skillet with cooking spray and then place a large flour tortillas and top with shredded cheese and bite-sized pieces of steak.

Top with another tortilla and heat until the bottom crispy tortilla gets golden brown and the cheese is melted.

Steak and Cheese Quesadilla stacked

What to Serve with Steak Quesadillas

  • Chips and QuesoChips and queso is a must to serve with these quesadillas. We love to dip the quesadillas in the queso.
  • Guacamole – We love to serve guacamole for dipping or to add to the top of the quesadillas.
  • SalsaMaking this homemade salsa is a must when you are serving these quesadillas.
  • More Side Dishes to Serve

Frequently Asked Questions

How do you Flip Quesadilla on Blackstone?

Place the prepared quesadilla on the griddle then once the cheese starts to melt and the tortilla is golden brown, then you can flip. We like to use a large spatula to easily flip the quesadilla to cook on the other side.

Can I Use Leftover Cooked Steak?

Yes, you can use already cooked steak. This is the perfect meal to use leftover cooked steak. Even if you don’t use all the steak when making this recipe, use it the next night to make even more Blackstone Steak and Cheese Quesadillas.
Just skip the steps in the recipe to cook the steak and onions and place your tortilla on the flat top griddle. Heat the tortilla and top with cheese and steak to make a quick lunch or dinner.

How to Store Leftover Quesadillas?

Refrigerate the leftovers in an airtight container for up to 5 days.  

Steak and Cheese Quesadilla

Recommend Blackstone Tools you Need

More Easy Quesadilla Recipes

If you make this steak and cheese quesadilla recipe, please leave us a comment or a star review. We love to hear from you.

Steak and Cheese Quesadillas on Blackstone

5 from 57 votes
Steak and Cheese Quesadillas on Blackstone is a quick and easy way to get dinner done. Easy and simple ingredients makes the perfect weeknight meal.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4
Cuisine Mexican
Course Main Course
Calories 624

Ingredients

  • 1 pound Skirt Steak diced into 1 inch pieces
  • 1 Tbsp Vegetable Oil
  • ½ teaspoon Onion Powder
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1 Medium Onion Diced
  • 2 cups Mozzarella Cheese shredded
  • 1 1/2 cups Monterey Jack Cheese shredded
  • 4 Flour Tortillas burrito size
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Instructions

  • Preheat the Blackstone Grill over medium high heat (approximately 400 degrees F). Spread the vegetable oil onto the grill.
  • Place the steak and diced onions  on the grill in an even layer. Season it with the onion powder, salt and pepper.  Sauté the steak for 4-8 minutes per side until the steak is browned and cooked through.
  • Push the steak and onions  to one side of the grill. Reduce the Blackstone temperature to medium.
  • Place the tortillas on the grill. Top each tortilla with a small amount of each cheese, then layer the steak and onions on top and then add more cheese. Carefully fold each tortilla in half making a half moon shape.
  • Cook until one side of the tortilla is golden brown (1-2 minutes). Flip and then cook until the other side is golden brown as well (1-2 minutes). Watch them closely as they brown quickly.
  • Remove the quesadillas onto a cutting board. Slice them and they are ready to serve and enjoy!

Recipe Notes

Refrigerate the leftovers in an airtight container for up to 5 days.  
We used skirt steak for this recipe but you can also use flank steak if you prefer. 

Nutrition Facts

Calories 624kcal, Carbohydrates 17g, Protein 50g, Fat 40g, Saturated Fat 20g, Polyunsaturated Fat 4g, Monounsaturated Fat 12g, Trans Fat 0.4g, Cholesterol 153mg, Sodium 1483mg, Potassium 455mg, Fiber 1g, Sugar 2g, Vitamin A 716IU, Vitamin C 0.1mg, Calcium 653mg, Iron 4mg

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About the Author

Hi, I’m Carrie. Welcome to Grill on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. From the Best Blackstone recipes, to grilling, and easy smoker recipes, together we are going to cook real food, with easy ingredients… for real families!

5 from 57 votes (57 ratings without comment)

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