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

Blackstone Steak and Cheese Quesadilla Recipe:

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.

The quesadilla is then cooked 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.

Top your Steak and Cheese Quesadilla with salsa, sour cream and guacamole to complete your meal. These quesadillas are perfect for a weeknight meal or to feed a crowd.

Ingredients: 

  • Skirt Steak (diced into 1 inch pieces)
  • Vegetable Oil
  • Onion Powder 
  • Salt 
  • Black Pepper 
  • Onion (Diced)
  • Mozzarella Cheese (shredded)
  • Monterey Jack Cheese (shredded)
  • Flour Tortillas burrito size

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.
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.
Steak and Cheese Quesadilla stacked

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 or chili powder for extra flavoring.
Steak and Cheese Quesadilla stacked

Substitutions and Variations:

  • Steak – We used skirt steak for this recipe but you can also use flank steak if you prefer. 
  • 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 and Mozzarella Cheese.
  • Vegetable – Add vegetables such as bell peppers 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.
Steak and Cheese Quesadilla stacked

Can I use already 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 Leftovers:

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

Steak and Cheese Quesadilla

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Steak and Cheese Quesadillas on Blackstone

5 from 10 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 mins
Cook Time 12 mins
Total Time 27 mins
Servings 4
Cuisine Mexican
Course Main Course
Calories 624
Author Grill on a Dime

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

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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Steak and Cheese Quesadillas on Blackstone is a quick way to get dinner done. Easy and simple ingredients makes the perfect weeknight meal.  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. #grillonadime #steakandcheesequesadillas #blackstonequesadillas #blackstonerecipes

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