Skirt steak: Cuts into perfect bite-sized pieces and cooks quickly on the flat top while developing beautiful caramelization
Mozzarella and Monterey Jack cheeses: Create the perfect creamy, stretchy combination that melts beautifully and holds everything together
Burrito-size flour tortillas: Large enough to hold plenty of filling without falling apart during cooking and flipping
Sweet yellow onion: Adds natural sweetness and appealing texture that complements the savory steak perfectly
Onion powder, salt, and pepper: Keep the seasonings simple but effective for letting the steak and cheese flavors shine
Vegetable oil: For coating the griddle surface and preventing sticking while promoting even browning
Optional garnishes: Fresh salsa, guacamole, and sour cream for serving alongside the finished quesadillas
Complete Blackstone Process
Preparing Your Griddle Foundation
Get your Blackstone heating over medium-high heat until it reaches approximately 400°F, ensuring even heat distribution across the entire cooking surface. Spread vegetable oil generously across the cooking area to prevent sticking and help everything achieve that beautiful golden color. While the griddle heats up, dice your steak into uniform bite-sized pieces and slice your onion evenly so everything cooks at the same rate.
Achieving Perfect Steak Caramelization
Place diced steak and sliced onions on the hot grill in an even layer, giving everything adequate room to brown properly instead of steaming in crowded conditions. Season generously with onion powder, salt, and pepper, then let it cook undisturbed for four to eight minutes per side until the steak develops beautiful caramelized edges and cooks through completely. The onions should become soft, golden, and sweet by the time the steak reaches perfect doneness.
Strategic Quesadilla Assembly
Push all the cooked steak and onions to one side of the Blackstone and reduce heat to medium temperature for controlled cooking. Place tortillas on the clean portion of the grill and begin building your quesadillas systematically. Sprinkle some of each cheese on half of each tortilla, then layer on the warm steak and onions, and top with additional cheese for maximum melty goodness.
Mastering The Perfect Flip
Carefully fold each tortilla in half to create that classic half-moon quesadilla shape, pressing gently to help everything adhere together. Cook for one to two minutes until the bottom develops a golden brown, crispy exterior, then flip confidently and cook the other side for another one to two minutes. Watch them closely because the transition from perfect to burnt happens quickly on that hot surface.
Creating Final Golden Perfection
Continue cooking until both sides achieve beautiful golden brown color and the cheese melts completely throughout, creating that irresistible stretchy texture. The tortillas should sound crispy when tapped gently with a spatula, indicating proper doneness and optimal texture contrast with the melted interior.
