Savory Steak Cheese Quesadillas

This steak and cheese quesadilla recipe combines tender skirt steak with caramelized onions and a rich blend of melty cheeses, all enclosed in a crispy flour tortilla. The Blackstone griddle creates the perfect golden exterior while allowing the filling to become deliciously gooey.

I first made these quesadillas during a backyard cookout when we wanted something more exciting than basic burgers. The combination of crispy tortilla and savory steak was such a hit that it's now our standard Friday night dinner when friends drop by unexpectedly.

Ingredients

• Skirt steak: Brings incredible flavor and tenderness when cooked quickly at high heat
• Vegetable oil: Helps create the perfect sear on the steak and prevents sticking
• Onion powder: Adds depth without the texture of additional onions
• Salt and pepper: Simple but essential for bringing out the meat's natural flavors
• Fresh onions: Caramelize beautifully alongside the steak adding sweetness
• Mozzarella cheese: Provides that perfect stretchy pull when the quesadillas are cut
• Monterey Jack: Adds a mild tangy flavor that complements the steak perfectly
• Burrito size flour tortillas: Offer the ideal surface area for filling and folding

Step-by-Step Instructions

Preheat the Blackstone:

Heat your Blackstone griddle to medium high approximately 400°F which gives you the perfect temperature for searing meat while allowing even cooking. Apply a thin layer of vegetable oil across the entire surface to prevent sticking and help develop a beautiful crust on the steak.

Cook the steak and onions:

Distribute the diced steak pieces and onions across the hot griddle surface ensuring they're in a single layer for even cooking. Season everything with the onion powder salt and pepper. Allow the meat to cook undisturbed for 4 minutes before flipping to develop a rich brown crust. Continue cooking until all pieces are evenly browned and onions have softened and begun to caramelize.

Prepare the griddle for quesadillas:

Push the cooked steak and onions to one side of your cooking surface creating room for the tortillas. Reduce the heat to medium which will allow the cheese to melt properly without burning the tortillas.

Assemble the quesadillas:

Place tortillas flat on the cleared section of the griddle. Immediately sprinkle a layer of both cheeses covering the entire surface. Add a generous portion of the steak and onion mixture distributing it evenly but leaving a small border around the edge. Top with remaining cheese which acts as the "glue" when folded.

Create the half moon shape:

Carefully fold each tortilla in half using your spatula to create a semicircle. Press down gently to seal the edges and help the cheese begin melting. The direct heat from the griddle will start crisping the bottom immediately.

Flip and finish cooking:

After about 1 to 2 minutes when the bottom has turned golden brown carefully flip each quesadilla. This requires a deliberate smooth motion to keep the filling intact. Cook the second side until equally golden and crisp with all cheese fully melted inside.

Slice and serve:

Transfer the finished quesadillas to a cutting board and allow them to rest for just 30 seconds which helps prevent the filling from spilling out when cut. Slice each quesadilla into 3 or 4 triangular wedges and serve immediately while the exterior is still crisp and the cheese is perfectly melted.

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The secret to these quesadillas is definitely the skirt steak. I discovered this cut after years of using more expensive ribeye for similar recipes. Skirt steak has this incredible beefy flavor that stands up beautifully to the high heat cooking method, and when cut against the grain and cooked quickly, it remains tender rather than tough.

Best Cheese Combinations

While this recipe calls for mozzarella and Monterey Jack, you can create entirely different flavor profiles with alternative cheese blends. Sharp cheddar and pepper jack create a spicier version that pairs wonderfully with the steak. For a more Mexican restaurant style quesadilla, try using Oaxaca cheese which melts beautifully with a slight string cheese quality. Whatever combination you choose, make sure at least one of your cheeses is a good melter to ensure that perfect stretch when you take a bite.

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Make It Your Own

The beauty of quesadillas lies in their versatility. Add sliced bell peppers or jalapeños to the griddle alongside the onions for extra color and flavor. Sprinkle in some chopped cilantro before folding for freshness. For those who enjoy heat, add a sprinkle of red pepper flakes to the steak as it cooks. Serve with sides of guacamole, pico de gallo, and sour cream for a complete meal experience that lets everyone customize their plate.

Storage and Reheating

Leftover quesadillas will keep in the refrigerator for up to three days when stored in an airtight container. For best results when reheating, avoid the microwave which will make the tortillas soggy. Instead, place them in a dry skillet over medium heat for about 2 minutes per side to restore the crispy exterior. You can also reheat them in an air fryer at 350°F for 3 minutes which works wonderfully to recrisp the tortilla while heating the filling through.

Frequently Asked Questions

→ Can I use a different cut of steak?

Yes, you can use other cuts like flank steak or sirloin. Just ensure the steak is diced into small, uniform pieces for even cooking.

→ What cheese works best for quesadillas?

Combination cheeses, like mozzarella and Monterey Jack, offer a perfect balance of melt and flavor. Feel free to experiment with your favorites like cheddar or pepper jack.

→ Can I make these on a stovetop instead of a griddle?

Absolutely! Use a large skillet or flat pan on medium-high heat. Follow the same steps for cooking steak, onions, and assembling quesadillas.

→ How do I get the tortillas crispy?

Ensure the griddle or pan is preheated and oiled evenly. Cook each side until golden brown while maintaining medium heat to avoid burning.

→ What toppings or dips pair well with quesadillas?

Serve with sour cream, guacamole, salsa, or even a drizzle of hot sauce to enhance the flavor.