Skirt steak and onions cooked on Blackstone griddle, layered with cheese in tortillas, then grilled until crispy. Takes 27 minutes, serves 4.
These steak and cheese quesadillas on the Blackstone became my answer to those nights when I want something that feels special but doesn't require a ton of prep work. There's something magical about cooking everything on that flat top, the steak gets perfectly caramelized, the onions turn sweet and golden, and the tortillas crisp up beautifully while all that cheese melts into gooey perfection. What started as a way to use up leftover steak has turned into one of our most requested weeknight dinners because it tastes like restaurant food but comes together in less than 30 minutes.
Why You'll Love This
- Everything cooks on one surface - No juggling multiple pans or trying to keep things warm
- Ready in under 30 minutes - From prep to plate, this is seriously quick dinner
- Kids and adults both love it - Familiar flavors that please even the pickiest eaters
- Perfect for outdoor cooking - Great excuse to fire up the Blackstone and cook outside
My husband discovered this combination last summer when he was experimenting with the Blackstone we got for his birthday. He made these for lunch one Saturday, and they were so good that we ended up having them for dinner that same night. Now whenever friends come over and see the Blackstone heating up, they automatically ask if we're making these quesadillas.
What You'll Need
- Skirt steak: Cuts into perfect bite-sized pieces and cooks quickly on the flat top
- Good melting cheeses: Mozzarella and Monterey Jack create the perfect creamy, stretchy combination
- Burrito-size flour tortillas: Big enough to hold plenty of filling without falling apart
- Sweet onion: Adds sweetness and texture that complements the savory steak perfectly
- Basic seasonings: Salt, pepper, and onion powder keep the flavors simple but delicious
Getting It All Done
The most important part is just ahead — click NEXT »»
