Description: These Steak & Cheese Quesadillas cooked on a Blackstone griddle are the ultimate quick and satisfying meal. Tender, seasoned steak, caramelized onions, and a generous blend of melted cheeses are nestled between crispy, golden-brown tortillas. This recipe is incredibly easy to customize, making it a perfect weeknight dinner option. The Blackstone griddle imparts a unique, slightly smoky flavor that elevates these quesadillas to restaurant-quality deliciousness. Get ready for a cheesy, savory explosion in every bite!
Ingredients:
- For the Steak:
- 1 pound skirt steak, diced into 1-inch pieces
- 1 tablespoon vegetable oil
- ½ teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 medium onion, diced
- For the Quesadillas:
- 2 cups mozzarella cheese, shredded
- 1½ cups Monterey Jack cheese, shredded
- 4 burrito-size flour tortillas
Preparation:
Before you fire up the Blackstone, a little prep work will make the cooking process smooth and enjoyable. Dicing the steak into uniform 1-inch pieces ensures even cooking. While you could use other cuts of beef, skirt steak is ideal due to its tenderness and ability to cook quickly on the high heat of the griddle. Dicing the onion into small pieces allows it to caramelize quickly alongside the steak, adding a sweet and savory note to the filling. Shredding the mozzarella and Monterey Jack cheese ahead of time guarantees a smooth and even melt. Don’t skimp on the cheese – it’s what brings everything together! Finally, ensure your tortillas are fresh and pliable; this will prevent them from tearing when you fold them.
Instructions:
Step 1: Preheat your Blackstone griddle to medium-high heat (approximately 400°F). This high heat is crucial for achieving that perfect sear on the steak and a golden-brown crispness on the tortillas. Make sure your Blackstone is clean and well-seasoned before starting. If you’re new to Blackstone cooking, consult your griddle’s manual for specific preheating instructions.
Step 2: Spread the vegetable oil evenly across the cooking surface. A thin, even layer of oil will prevent the steak and onions from sticking and ensure uniform browning. You can use a spatula or a heat-resistant brush to spread the oil. Avoid using too much oil, as this can make the quesadillas greasy.
Step 3: Place the diced steak and onions on the grill in an even layer. Try to spread them out so they’re not overcrowded, which can lower the temperature of the griddle and steam the steak instead of searing it. Season generously with onion powder, salt, and pepper. Don’t be afraid to season liberally – the seasoning will permeate the steak and onions, adding depth of flavor to the quesadillas.
Step 4: Sauté the steak and onions for 4-8 minutes per side, until the steak is browned and cooked through, and the onions are tender and caramelized. The cooking time will depend on the thickness of your steak and the temperature of your griddle. Use a spatula to flip the steak and onions frequently, ensuring even cooking on all sides. Look for a rich, brown color on the steak and softened, translucent onions.
Step 5: Push the cooked steak and onions to one side of the grill. Reducing the Blackstone temperature to medium heat at this stage will prevent the tortillas from burning before the cheese has a chance to melt. Maintaining the temperature will help melt the cheese thoroughly.
Step 6: Place the tortillas on the cleared area of the grill. Position them so they have enough space to be folded in half.
Step 7: Top each tortilla with a layer of both cheeses, then add the steak and onion mixture, and finish with more cheese on top. Don’t be shy with the cheese! A generous layer of melted cheese is essential for a truly satisfying quesadilla. Distribute the steak and onion mixture evenly over the cheese.
Step 8: Carefully fold each tortilla in half to create a half-moon shape. Use a spatula to help you fold the tortillas neatly. Press down gently on the folded quesadillas to flatten them slightly. This will help them cook evenly and prevent the filling from spilling out.
Step 9: Cook the quesadillas for 1-2 minutes per side, until the bottom is golden brown. Watch closely as they brown quickly. Use a spatula to carefully flip the quesadillas.
Step 10: Carefully flip each quesadilla and cook for another 1-2 minutes until the other side is golden brown. Watch closely as they brown quickly. The goal is to achieve a crispy, golden-brown tortilla on both sides without burning it.
Step 11: Remove quesadillas to a cutting board and slice into wedges. Serve immediately while hot and crispy. Use a sharp knife or pizza cutter to slice the quesadillas into wedges.
Why You Will Love This Recipe:
These Steak & Cheese Quesadillas are a guaranteed crowd-pleaser for several reasons. First, the combination of tender, flavorful steak, sweet caramelized onions, and gooey melted cheese is simply irresistible. The Blackstone griddle adds a unique smoky char that elevates the flavor profile beyond your average quesadilla. This recipe is also incredibly versatile; you can easily customize the fillings with your favorite ingredients, such as bell peppers, mushrooms, or jalapenos. And the best part? They’re quick and easy to make, perfect for busy weeknights or weekend gatherings. You can easily make a big batch for a party, and everyone will love them. The ease of cleanup with the Blackstone is another huge plus!
Serving Suggestions:
These Steak & Cheese Quesadillas are delicious on their own, but they’re even better with a few simple accompaniments. Serve them with a side of sour cream, guacamole, salsa, or pico de gallo for dipping. A sprinkle of fresh cilantro adds a bright, herbaceous touch. For a more substantial meal, pair them with a side salad or Mexican rice and beans. Don’t forget the hot sauce! A drizzle of your favorite hot sauce adds a welcome kick of heat.
Tips:
- Use high-quality steak: The better the quality of the steak, the better the flavor of the quesadillas.
- Don’t overcrowd the griddle: Cook the steak and onions in batches if necessary to ensure even cooking.
- Use a good quality cheese: The cheese is what holds the quesadillas together, so use a cheese that melts well and has a good flavor.
- Don’t overcook the quesadillas: The tortillas should be golden brown and crispy, but not burnt.
- Get creative with your fillings: Add your favorite veggies, sauces, or spices to customize your quesadillas.
- Preheat is key: Make sure your Blackstone is properly preheated before you start cooking. This will help the steak sear properly and prevent the tortillas from sticking.
- Keep it hot: Serve the quesadillas immediately after cooking for the best flavor and texture.
- Experiment with different cheeses: Try using pepper jack cheese for a spicy kick, or cheddar cheese for a more classic flavor.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
- Calories: Approximately 650-800 per quesadilla
- Protein: Approximately 40-50 grams per quesadilla
- Sodium: Approximately 800-1000mg per quesadilla
Conclusion:
These Blackstone Steak & Cheese Quesadillas are a delicious and versatile meal that’s perfect for any occasion. The combination of tender steak, caramelized onions, and melted cheese, all cooked on a sizzling Blackstone griddle, is simply irresistible. With a few simple ingredients and easy-to-follow instructions, you can create a restaurant-quality meal in the comfort of your own backyard. So fire up your Blackstone, gather your ingredients, and get ready to enjoy the ultimate quesadilla experience!
Questions & Answers:
- Q: Can I use a different cut of steak for this recipe?
- A: Absolutely! While skirt steak is recommended for its tenderness and quick cooking time, you can also use flank steak, sirloin, or even pre-cooked steak if you’re short on time. Just adjust the cooking time accordingly to ensure the steak is cooked to your desired level of doneness. Thicker cuts may require a longer cooking time and benefit from being sliced thinly against the grain before adding to the quesadillas.
- Q: Can I make these quesadillas indoors if I don’t have a Blackstone?
- A: Yes, you can definitely make these quesadillas indoors using a cast-iron skillet or a non-stick frying pan. Simply follow the same instructions, cooking the steak and onions in the skillet and then assembling the quesadillas and cooking them until golden brown and the cheese is melted. A panini press also works great for making crispy quesadillas.
- Q: What are some other ingredients I can add to these quesadillas?
- A: The possibilities are endless! Feel free to add your favorite vegetables, such as bell peppers, mushrooms, jalapenos, or spinach. You can also add beans, rice, or your favorite sauces, such as salsa, guacamole, or sour cream, right inside the quesadillas. Don’t be afraid to experiment and create your own signature quesadilla!
- Q: Can I prepare the steak and onions ahead of time?
- A: Yes, you can definitely prepare the steak and onions ahead of time. Cook them according to the instructions and then store them in the refrigerator for up to 2 days. When you’re ready to make the quesadillas, simply reheat the steak and onions on the Blackstone or in a skillet before adding them to the tortillas. This is a great time-saving tip for busy weeknights.
- Q: How do I prevent the quesadillas from sticking to the Blackstone?
- A: The key to preventing sticking is to make sure your Blackstone is properly seasoned and to use enough oil. Preheat the griddle properly and spread a thin, even layer of vegetable oil across the cooking surface before adding the tortillas. You can also use a non-stick cooking spray for extra insurance. If the tortillas start to stick, gently lift them with a spatula and add a little more oil underneath.
