Loaded with juicy steak, stretchy cheese, and warm tortillas, these Blackstone Steak Cheese Quesadillas are my ultimate go-to for Friday backyard hangs. They’re packed with punchy flavors all tucked into perfectly crispy wedges you can pick up. Want those dreamy cheese pulls and big savory steak bites? This is it.
Why You’ll Love It
Quick to make—ready in about twenty minutes from start to finish
Perfect for a weeknight meal or feeding friends and family
You get a killer mix of crunchy edges and super tender steak
Packed with fresh basics found anywhere
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.
A close up of a burger with cheese and lettuce.
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A close up of a burger with cheese and lettuce. |
Must-Knows
Hearty enough that even a few slices are super filling
Awesome way to use up leftover grilled meat
The cheese combo melts perfectly every time
The best bit? Monterey Jack melts all around the steak, locking in that juicy flavor. When my kids join in spreading cheese and watching the sizzle, our kitchen always turns into a happy mess of laughs and excitement.
Storage Hacks
Honestly, they disappear off the griddle, but if you wind up with extras just pop them in a food container in the fridge for three days max. Warm them up on a Blackstone or frying pan to get crispy again—skip the microwave unless you like them soft. Freeze by wrapping each piece tightly and they’ll keep for about two months. Toss back in the oven right from frozen when you want them.
Swaps and Alternatives
Can’t get skirt steak? Try sirloin, flap steak, or sliced ribeye—they all work for that awesome sear and tenderness. Want to skip the dairy? Pick your favorite non-dairy cheese and flourless tortillas. No onions? Green onions or cooked bell peppers taste just as good and switch up the flavor a bit.
Fun Ways to Serve
These are perfect with lumpy guacamole, a scoop of salsa, or a spoonful of sour cream. I like to add a squeeze of fresh lime or sprinkle on chopped cilantro. To make it a meal, set out rice, chips, and black beans for everyone to help themselves.
A slice of meat and cheese on a plate.
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A slice of meat and cheese on a plate. |
Pro Hints
Shred blocks of cheese yourself for gooey results and better taste
Space out your steak on the grill so it browns up nicely—not steams
Keep your eye on the tortillas because they crisp up quick, then may burn in seconds
You’ll start looking for excuses to light the grill—these steak quesadillas have a way of turning into everyone’s new favorite thing.
Frequently Asked Questions
→ What steak cut works best for quesadillas?
Skirt steak is great because it cooks up juicy and quick, plus packs a lot of flavor in each bite.
→ Can I use other cheeses in this dish?
Definitely! Cheddar or even pepper jack melt well if you want to switch out the mozzarella and Monterey Jack.
→ How do I prevent tortillas from burning on the Blackstone?
Keep the heat medium. Watch closely and turn them when they’re golden so they stay crisp but never burned.
→ What toppings pair well with steak quesadillas?
Fresh salsa, creamy guac, sour cream, or some lime juice really bring it all together on top.
→ Is it necessary to pre-cook the steak and onions?
You bet, cook the steak and onions ahead so they’re tender and tasty before you fill the tortillas.
Steak Cheese Blackstone Quesadillas
Crunchy, cheesy steak wraps fresh off the Blackstone. Stuffed with melty cheese and onions cooked just right.
Prep Time
15 Minutes
Cook Time
16 Minutes
Total Time
31 Minutes
By: Zaho
Category: Main Dishes
Difficulty: Intermediate
