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Close up photo of Blackstone Steak Quesadillas with dark brown charred spots and gooey yellow and white cheese.

Blackstone Steak Quesadillas: The Ultimate Crispy Griddle Recipe

These Blackstone Steak Quesadillas feature perfectly seared shaved steak, caramelized onions, and a gooey blend of Monterey Jack and Cheddar cheese, all folded into a crispy, charred flour tortilla for the ultimate outdoor griddle meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American, Mexican-Style
Calories: 645
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs Shaved Steak Ribeye or Sirloin
  • 2 large Yellow Onions Thinly sliced
  • 2 cups Monterey Jack Cheese Freshly shredded
  • 2 cups Sharp Yellow Cheddar Freshly shredded
  • 6-8 large Flour Tortillas Burrito size
  • 3 tbsp Avocado Oil Or other high-heat oil

Equipment

  • 1 Blackstone Griddle Or any large flat top grill
  • 2 Metal Spatulas For flipping and tossing

Method
 

Preparation
  1. Preheat your Blackstone griddle to medium-high heat and apply a thin layer of oil.
  2. Sauté the sliced onions with a drizzle of oil until they are translucent and slightly browned.
Assembly
  1. Cook the shaved steak quickly on the hot griddle until crispy bits form. Mix with the onions.
  2. Place tortillas on the griddle, top with cheese and steak, then fold and toast until golden-brown with charred spots.

Notes

Shred your own cheese for the best melt.
Use a griddle press for extra crispy tortillas.