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Close up of seared steak strips and melted white cheese inside a Blackstone Steak Quesadilla.

Blackstone Steak Quesadillas with Caramelized Onions and Melty Cheese

These Blackstone Steak Quesadillas feature perfectly seared steak strips, sweet sautéed onions, and a thick layer of melted white cheese inside a crispy, charred flour tortilla. A high-heat griddle masterpiece for the ultimate handheld dinner.
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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: 580
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe Ingredients
  • 1.5 lbs Skirt Steak or Flank Steak Sliced into thin strips (680g)
  • 2 large White Onions Thinly sliced (400g)
  • 3 cups Monterey Jack or Oaxaca Cheese Shredded (340g)
  • 4-6 large Flour Tortillas Burrito sized
  • 3 tbsp Avocado Oil Or other high smoke point oil (45ml)
  • 2 tbsp Unsalted Butter For the toasted finish (30g)
  • 1 tsp Kosher Salt (6g)
  • 1 tsp Black Pepper (2g)
  • 1 tsp Garlic Powder (3g)

Equipment

  • 1 Blackstone Griddle Or any large flat top grill
  • 2 Griddle Spatulas For tossing steak and onions

Method
 

Prep and Heat
  1. Preheat your Blackstone griddle to medium-high heat (about 400°F/204°C). Ensure the surface is clean and lightly oiled.
  2. Pat the steak strips dry with a paper towel. Toss with salt, pepper, and garlic powder until evenly coated.
The Cook
  1. Add oil to the griddle. Place steak strips in a single layer on one side and onions on the other. Sear steak for 2-3 minutes until a brown crust forms. Cook onions until translucent.
  2. Toss the steak and onions together for 1 minute, then move to the cooler side of the griddle.
Assembly
  1. Place a tortilla on the medium-low zone. Layer cheese, steak/onion mix, and more cheese on one half.
  2. Fold the tortilla. Press down with a spatula. Cook for 2 minutes per side with a little butter until golden brown with dark char marks.

Notes

Freeze the steak for 20 minutes before slicing to get ultra-thin strips.
Use a cast iron press for even better char marks on the tortilla surface.