Drizzle a little oil on your Blackstone or skillet and turn the heat to medium-high—around 200°C. Let it get nice and hot so the steak can sear quickly.

Add the chopped steak and diced onions to the hot surface. Sprinkle on the salt, pepper, and onion powder. Stir now and then and let it cook for 4–8 minutes until the meat is browned and fully cooked.

Slide the steak and onions to the side to make space. Lower the heat to medium so the tortillas won’t burn.

Place the tortillas on the grill. Sprinkle some mozzarella and Monterey Jack on one half of each tortilla. Add the steak and onions on top, then add a little more cheese.

Fold each tortilla in half to cover the filling. Let them cook for 2–3 minutes until the bottom is golden and crisp.

Carefully flip them over. Cook the other side for another 2–3 minutes until it’s crisp and the cheese is melted.

Take them off the grill and place on a cutting board. Cut into wedges and serve while they’re hot and melty.