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Close up handheld photo of Blackstone Steak and Cheese Quesadillas showing seared steak strips and melted Monterey Jack.

Blackstone Steak and Cheese Quesadillas with Caramelized Onions

Crispy griddle-toasted flour tortillas filled with thin-sliced seared steak, translucent caramelized onions, and a melted blend of sharp cheddar and Monterey Jack cheese for the ultimate outdoor dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American, Mexican-Inspired
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Quesadilla Ingredients
  • 1 lb (450g) Flank Steak or Ribeye Thinly sliced against the grain
  • 4 large Flour Tortillas 10-inch size
  • 1 cup (113g) Sharp Cheddar Cheese Freshly shredded
  • 1 cup (113g) Monterey Jack Cheese Freshly shredded
  • 1 large Yellow Onion Sliced into thin half-moons
  • 2 tbsp (30ml) Avocado Oil For high-heat searing
  • 1 tbsp (14g) Unsalted Butter For tortilla browning

Equipment

  • 1 Blackstone Griddle Or any large flat-top surface.
  • 2 Griddle Spatula For easy flipping and pressing.

Method
 

Griddle Preparation
  1. Preheat your Blackstone griddle to medium-high heat (approx 400°F).
Cooking the Filling
  1. Add oil to the griddle and sauté onions until soft and translucent (5-7 minutes). Move to the side.
  2. Add steak in a single layer. Sear for 90 seconds without moving to get a browned crust, then flip and cook for 60 seconds more. Mix with onions.
Assembly
  1. Place tortilla on griddle, sprinkle cheese blend, add steak/onion mix to half, and fold.
  2. Press with spatula and cook 2 minutes per side until deep golden-brown with griddle char marks.

Notes

Use a pizza cutter for the cleanest slices.
Freeze steak for 20 minutes before slicing to get thinner strips.