Description
Crispy, golden flour tortillas filled with tender seasoned steak, sweet sautéed onions, and plenty of melted mozzarella and Monterey Jack cheese. Cooked on a Blackstone griddle, these hearty quesadillas are quick, satisfying, and perfect for lunch or dinner.
Ingredients
1 pound skirt steak, diced into 1-inch pieces
1 tablespoon vegetable oil
1/2 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 burrito-size flour tortillas
Instructions
- Preheat the Blackstone griddle to medium-high heat (about 400°F) and spread the vegetable oil evenly across the cooking surface.
- Add the diced steak and diced onion to the hot griddle in an even layer.
- Season with onion powder, salt, and black pepper.
- Cook for 4 to 8 minutes, stirring occasionally, until the steak is browned and fully cooked and the onions are soft.
- Move the steak and onion mixture to one side of the griddle and reduce the heat to medium.
- Place the flour tortillas on the cleared section of the griddle.
- Sprinkle mozzarella and Monterey Jack cheese evenly over each tortilla.
- Top with the cooked steak and onion mixture, then add another layer of both cheeses.
- Fold each tortilla in half and cook for 1 to 2 minutes until the bottom is crispy and golden.
- Carefully flip each quesadilla and cook for another 1 to 2 minutes until the second side is golden brown and the cheese is fully melted.
- Transfer to a cutting board, slice into wedges, and serve immediately.
Notes
Substitute skirt steak with flank steak, sirloin, or ribeye if desired.
Add sautéed bell peppers, mushrooms, or jalapeños for extra flavor.
Swap mozzarella with cheddar, pepper jack, Oaxaca, or a Mexican cheese blend.
Serve with salsa, guacamole, sour cream, pico de gallo, Mexican rice, refried beans, or a fresh salad.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze individually for up to 2 months.
Reheat in a skillet, on the griddle, or in an air fryer to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Blackstone Griddle
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 quesadilla
- Calories: 700 kcal
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 39 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 47 g
- Cholesterol: 120 mg
