Blackstone Steak Quesadillas
Blackstone Steak Quesadillas is a quick and easy way to get dinner done. Easy and simple ingredients makes the perfect weeknight meal.
Servings: 4
Calories: 624kcal
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!
Notes
Recipe Tips
Substitutions and Variations
- 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. You can also use leftover steak.
- 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.
- 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, red bell pepper, jalapeños 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, hot sauce, sour cream, and guacamole.
Nutrition
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
