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Steak And Cheese Quesadillas

Crispy tortillas stuffed with juicy steak, sautéed onions, and melty cheese—easy, crowd-pleasing quesadillas perfect for weeknights or weekends.
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Ingredients
  

For the steak:

  • 1 pound skirt steak diced into 1-inch pieces
  • 1 tablespoon vegetable oil
  • ½ teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 medium onion diced

For the quesadillas:

  • 2 cups mozzarella cheese shredded
  • 1½ cups Monterey Jack cheese shredded
  • 4 burrito-size flour tortillas

Instructions
 

  • Heat your Blackstone griddle to medium-high (around 400°F). Add vegetable oil and spread it evenly with a spatula.
  • Add diced steak and onions in a single layer. Season with onion powder, salt, and pepper. Cook for 4–8 minutes, flipping occasionally, until the steak is browned and onions are soft.
  • Push the steak and onions to one side. Reduce heat to medium on the empty side.
  • Place tortillas on the cleared area. Add mozzarella and Monterey Jack to one half, then top with steak and onions. Sprinkle more cheese on top.
  • Fold each tortilla in half. Press gently. Cook 1–2 minutes until golden and crisp underneath.
  • Flip carefully with a spatula. Cook another 1–2 minutes until both sides are golden and cheese is melted.
  • Transfer to a cutting board. Rest briefly, slice into wedges, and serve hot.