I tossed these together the first time at a family grill-out and now they’re a staple—my crowd won’t let me skip them anytime we get the Blackstone going.
Bold Ingredients
- Burrito-size flour tortillas: Big, bendy tortillas let you pack in all the good stuff without tears. Grab the freshest ones so they fold easy
- Monterey Jack cheese: Tangy and creamy kick—shred it yourself for meltier quesadillas
- Mozzarella cheese: Creamy, melts fast, and gives you that crazy cheese pull. Skip pre-shredded, trust me
- Medium onion: Dice it up for sweet-smoky flavor that goes great with steak
- Black pepper: Fresh ground gives a little heat and earthy taste
- Salt: Makes sure every bite pops. Kosher salt sprinkles more evenly
- Onion powder: Sneaks in deep flavor and a little extra beefiness
- Vegetable oil: Keeps everything from sticking, helps onions get golden, and gives steak a good sizzle
- Skirt steak: Cube into bite-sized pieces; cooks lightning fast and brings tons of beefy flavor with the right fat marbling
Easy Step-by-Step
- Slice and Serve:
- When the quesadillas look golden and crisp, slide them over to a board. Chill them for a minute, then slice into triangles with a pizza cutter or sharp knife. Hand them out hot and crunchy for max deliciousness.
- Flip and Finish:
- Give each quesadilla a careful flip with a wide spatula. Let the other side turn golden and let the cheese inside go bubbly and melty—should only take another one or two minutes. Don’t wander off or they’ll burn fast!
- Fold and Toast Quesadillas:
- Bend each tortilla in half so you get that classic half-moon shape. If anything’s falling out, tuck it back in with a spatula or your hands. Let ’em chill on the grill for a couple minutes to get crispy on the bottom.
- Assemble Quesadillas:
- Put all four tortillas down on the cooler part of the grill. Sprinkle half your mozzarella and Monterey Jack on each, then spoon that hot steak and onion mix on top. Top off with the rest of the cheese so it melts into every layer.
- Clear Space and Lower Heat:
- Once steak and onions are cooked, move them to one side. Turn the heat down so you don’t scorch the tortillas—you want them crunchy but not burned.
- Sear the Steak and Onions:
- Lay your steak bits and diced onions out on the Blackstone. Hit them with salt, pepper, and onion powder. Leave them mostly alone while they cook so you get a great sear and the onions go soft and a little caramelized—about four to eight minutes a side.
- Preheat the Blackstone:
- Crank your Blackstone up to medium-high (roughly 400°F) and brush a light coat of veggie oil over the surface. This keeps things from sticking and helps the steak get tasty crusty bits.
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