Steak Cheese Quesadillas That Grill Up in Minutes

These Steak Cheese Quesadillas are quick, customizable, and delicious, combining rich steak flavor with gooey cheese for a perfect family meal.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 quesadillas

Course: Beef

Cuisine: Mexican

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

1 pound Skirt Steak Can be substituted with flank steak or sirloin.
1 medium Onion Sliced.

For the Quesadilla

4 large Flour Tortillas Burrito size works best.
1 cup Mozzarella Cheese Shredded.
1 cup Monterey Jack Cheese Shredded.

For Cooking

2 tablespoons Vegetable Oil For grilling.
1 teaspoon Onion Powder To taste.
1 teaspoon Salt To taste.
1 teaspoon Black Pepper To taste.

Equipment

Blackstone Grill

Method

Step-by-Step Instructions

Preheat your Blackstone grill to a medium-high heat, around 400°F, and spread a thin layer of vegetable oil on the grill.
Sauté diced skirt steak and sliced onions on the grill, seasoned with onion powder, salt, and pepper for 4-8 minutes.
Move cooked filling to one side and lay flour tortillas on the other side to warm them up.
On each tortilla, layer mozzarella and Monterey Jack cheese, then spoon the sautéed filling onto one half and fold.
Grill the folded tortillas on each side for about 1-2 minutes until golden brown and crispy.
Slice quesadillas into wedges and serve hot with your favorite toppings.

Nutrition

Serving: 1quesadillaCalories: 300kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Customize quesadillas with toppings like fresh cilantro or salsa. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

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