Steak Cheese Quesadillas on Blackstone

Description of this recipe These Steak Cheese Quesadillas are a delightful combination of savory, juicy steak, sweet caramelized onions, and gooey, melted cheese, all nestled within a perfectly crisp and golden tortilla. Made conveniently on a Blackstone griddle, this recipe is perfect for a quick and satisfying weeknight meal. The Blackstone provides an even heat distribution, ensuring the steak is perfectly seared and the quesadillas are flawlessly browned.

Why you will love this recipe You’ll absolutely adore this recipe because it’s incredibly versatile, quick to make, and bursting with flavor. The combination of tender steak, sweet onions, and melted cheese creates a symphony of tastes and textures that will leave you craving more. It’s a family-friendly meal that can be easily customized to suit everyone’s preferences. Plus, the Blackstone griddle makes the cooking process efficient and fun, resulting in perfectly crispy quesadillas every time. Cleanup is a breeze too!

Introduction Quesadillas are a classic comfort food, but this version elevates the experience with the addition of succulent steak and the unique touch of a Blackstone griddle. The griddle imparts a wonderful sear and crispness to the tortillas, creating a texture that’s simply irresistible. This recipe is perfect for those busy weeknights when you want a delicious and satisfying meal without spending hours in the kitchen. Whether you’re a seasoned cook or just starting out, these Steak Cheese Quesadillas are easy to master and sure to impress.

Ingredients:

For the steak:

1. 1 pound skirt steak, diced into 1-inch pieces
2. 1 tablespoon vegetable oil
3. ½ teaspoon onion powder
4. 1 teaspoon salt
5. 1 teaspoon black pepper
6. 1 medium onion, diced

For the quesadillas: 7. 2 cups mozzarella cheese, shredded 8. 1½ cups Monterey Jack cheese, shredded 9. 4 burrito-size flour tortillas

Preparation:

Step 1: Preheat your Blackstone grill to medium-high heat (approximately 400°F). Ensure the griddle surface is clean and ready for cooking. A properly preheated Blackstone is essential for achieving that desirable sear on the steak and golden crispiness on the quesadillas. The consistent heat distribution of the Blackstone helps ensure even cooking throughout.

Step 2: Spread vegetable oil evenly across the cooking surface. This prevents the steak and onions from sticking and ensures they cook evenly. Use a spatula or heat-resistant brush to distribute the oil thinly and uniformly. Don’t use too much oil, as it can cause the food to become greasy.

Step 3: Place diced steak and onions on the grill in an even layer. Avoid overcrowding the griddle, as this can lower the temperature and prevent the steak from browning properly. If necessary, cook the steak and onions in batches to maintain optimal heat and achieve the best sear.

Step 4: Season with onion powder, salt, and pepper. These simple seasonings enhance the natural flavors of the steak and onions. Adjust the amounts to your personal preference. For an extra layer of flavor, consider adding a pinch of garlic powder or chili powder.

Step 5: Sauté for 4-8 minutes per side until steak is browned and cooked through. Use a spatula to flip the steak and onions periodically, ensuring they cook evenly on all sides. The steak should be browned and slightly caramelized, and the onions should be softened and translucent. Monitor the internal temperature of the steak to ensure it reaches a safe and desired level of doneness. For medium-rare, aim for 130-135°F; for medium, 135-145°F; and for medium-well, 145-155°F.

Step 6: Push the cooked steak and onions to one side of the grill. This creates space for assembling and cooking the quesadillas. Keeping the steak and onions warm on the side ensures they are ready to be used when needed. Reduce the Blackstone temperature to medium heat to prevent the tortillas from burning.

Step 7: Place tortillas on the cleared area of the grill. Work with one or two tortillas at a time, depending on the size of your Blackstone and the ease of handling. Ensure the tortillas are flat and evenly distributed on the griddle surface.

Step 8: Top each tortilla with a layer of both cheeses, then add the steak and onion mixture, and finish with more cheese on top. The cheese acts as a glue, holding the quesadilla together and creating that gooey, melted goodness. Distribute the steak and onion mixture evenly across the tortilla, ensuring every bite is packed with flavor. Don’t overload the quesadillas, as this can make them difficult to flip and cook evenly.

Step 9: Carefully fold each tortilla in half to create a half-moon shape. Use a spatula to gently lift one side of the tortilla and fold it over the filling. Press down lightly to seal the edges and prevent the filling from spilling out.

Step 10: Cook for 1-2 minutes until the bottom is golden brown. Monitor the quesadillas closely, as they can brown quickly. Use a spatula to lift the edge of the tortilla and check for doneness. The bottom should be golden brown and slightly crispy.

Step 11: Carefully flip each quesadilla and cook for another 1-2 minutes until the other side is golden brown. Use a spatula to gently flip the quesadillas, taking care not to spill the filling. Cook until the other side is golden brown and the cheese is fully melted and gooey.

Step 12: Watch closely as they brown quickly. The Blackstone griddle can get very hot, so it’s important to monitor the quesadillas closely and adjust the heat as needed. If they are browning too quickly, reduce the heat to low.

Step 13: Remove quesadillas to a cutting board and slice into wedges. Use a sharp knife or pizza cutter to slice the quesadillas into wedges. This makes them easier to serve and eat.

Step 14: Serve immediately while hot and crispy. Quesadillas are best served immediately while the cheese is melted and gooey, and the tortillas are crispy.

COOKING Rating: 4.5/5 Stars

Serving Suggestions: Serve these Steak Cheese Quesadillas with a variety of toppings and sides for a complete and satisfying meal. Some popular options include:

• Salsa: Fresh tomato salsa, salsa verde, or a spicy habanero salsa
• Sour cream: Adds a cool and creamy element to balance the richness of the quesadillas
• Guacamole: A classic Mexican dip made with avocado, lime juice, and spices
• Pico de gallo: A fresh and vibrant salsa made with diced tomatoes, onions, cilantro, and jalapeños
• Mexican rice: A flavorful side dish to complement the quesadillas
• Black beans: A hearty and nutritious side dish that pairs well with Mexican flavors
• Chopped cilantro and lime wedges: For garnish and a burst of fresh flavor

Tips:

• For best results, use high-quality skirt steak. It’s tender and flavorful, and it cooks quickly on the Blackstone.
• Don’t overcrowd the griddle when cooking the steak and onions. Cook in batches if necessary to ensure even browning.
• Use a blend of cheeses for a more complex flavor. Mozzarella and Monterey Jack are a great combination, but you can also add cheddar, pepper jack, or Oaxaca cheese.
• Adjust the amount of cheese and steak filling to your preference.
• Be careful when flipping the quesadillas, as the filling can be hot and may spill out.
• Serve immediately for the best taste and texture.

Prep Time: 15 Minutes

Cook Time: 12 Minutes

Total Time: 27 Minutes

Nutritional Information: (Note: Nutritional information is approximate and may vary based on specific ingredients and portion sizes.)

Calories: Approximately 600-700 per serving Protein: 40-50 grams per serving Sodium: 800-1000 mg per serving

Conclusion These Steak Cheese Quesadillas on Blackstone are a fantastic way to enjoy a restaurant-quality meal at home in under 30 minutes. The combination of seasoned steak, caramelized onions, and melted cheese, all encased in a crispy tortilla, is simply irresistible. Whether you’re cooking for a family dinner or a casual get-together, this recipe is sure to be a hit. So fire up your Blackstone griddle and get ready to create some delicious and satisfying quesadillas!

Questions and Answers about this recipe:

Q1: Can I use a different type of steak? A: Yes, while skirt steak is recommended for its tenderness and quick cooking time, you can substitute it with other cuts like flank steak or sirloin. Just make sure to adjust the cooking time accordingly to ensure the steak is cooked to your desired doneness. Dicing the steak into smaller pieces helps with faster and more even cooking, regardless of the cut you choose.

Q2: Can I prepare the steak and onions ahead of time? A: Absolutely! You can cook the steak and onions ahead of time and store them in the refrigerator for up to 2 days. This makes it even easier to whip up these quesadillas on a busy weeknight. Just reheat the steak and onions on the Blackstone before assembling the quesadillas.

Q3: What other toppings can I add to the quesadillas? A: The possibilities are endless! Feel free to add other toppings like bell peppers, mushrooms, jalapeños, or corn to the steak and onion mixture. You can also add a layer of refried beans or black beans to the tortilla before adding the cheese and steak.

Q4: Can I make these quesadillas in a skillet if I don’t have a Blackstone? A: Yes, you can definitely make these quesadillas in a skillet. Use a large skillet and preheat it over medium heat. Follow the same steps for cooking the steak and onions, and then assemble and cook the quesadillas in the skillet, flipping them until they are golden brown and the cheese is melted.

Q5: How can I make these quesadillas spicier? A: If you like a little heat, try adding some diced jalapeños or a pinch of chili powder to the steak and onion mixture. You can also use pepper jack cheese instead of Monterey Jack for an extra kick. Serve the quesadillas with a spicy salsa or hot sauce for an added layer of heat.