A wonderfully satisfying Tex-Mex inspired meal where juicy, well-seasoned beef cubes meet irresistibly gooey cheese tucked into warm, crispy flour tortillas and grilled to golden perfection on a Blackstone griddle. These quesadillas make a crowd-pleasing dinner, weekend lunch, or fun way to entertain — hearty, cheesy, and full of savory flavor in every bite.
Yield
4 generous quesadillas (enough to serve 4 people)
Ingredients
For the seasoned beef and onions
- 1 medium onion, finely diced — the sweetness and texture of the onion adds depth to the beef filling.
- 5 grams black pepper — freshly ground gives a bold, earthy heat.
- 5 grams salt — kosher salt works best for even seasoning.
- 2 grams onion powder — adds concentrated savory flavor.
- 15 millilitres vegetable oil — just enough to coat the griddle so nothing sticks.
- 450 grams skirt steak, cut into roughly 2.5 cm bite-sized pieces — tender, flavorful beef is the star of this dish.
For the quesadillas
- 4 burrito-size flour tortillas — these large tortillas fold easily and hold lots of filling.
- 150 grams Monterey Jack cheese, shredded — creamy and tangy, it melts beautifully.
- 200 grams mozzarella cheese, shredded — adds that classic stretchy, gooey pull.
Instructions
Step 1: Preheat the Blackstone Griddle and Prepare the Surface
Begin by heating your Blackstone griddle to medium-high heat. Aim for roughly 200 °C (around 400 °F). As it warms, drizzle a thin layer of vegetable oil over the cooking surface. Use a silicone brush or folded paper towel held with tongs to spread the oil into a light, even coating. This not only prevents sticking but also promotes a satisfying sear on the beef.
Step 2: Cook the Beef and Onions
Once the griddle surface is shimmering with heat but not smoking, place the cubed skirt steak and diced onion in an even layer. The beef should sizzle loudly when it hits the hot metal. Sprinkle the salt, black pepper, and onion powder evenly over the steak and onions. Use a sturdy spatula to stir and turn the pieces so they sear on all sides.
Let this cook undisturbed for several minutes at a time so the beef develops rich brown caramelization and the onions soften and become translucent with just the right amount of char. Aim for about 4 to 8 minutes total, occasionally turning the steak so it browns evenly without burning. You’re looking for a deep, roasted color on the beef and soft, fragrant onions.
Step 3: Move the Filling and Adjust the Heat
When the beef is nicely seared and the onions are golden, use your spatula to move this cooked mixture to one side of the griddle. This creates an open space for the tortillas. Turn the heat down to medium to avoid scorching the tortillas later.
Step 4: Warm and Layer the Tortillas
Place all four flour tortillas flat on the cleared section of the griddle. They should warm quickly and just begin to soften — this makes folding much easier and prevents cracking.
Now sprinkle a generous handful of mozzarella and Monterey Jack cheese over each tortilla while they’re still flat. The cheese is the binding layer that will help everything stay together when folded.
Once the cheese is down, spoon a portion of the hot beef and onion mixture on one half of each tortilla, distributing it evenly so every quesadilla gets its share of juicy, savory filling. Finally, sprinkle a bit more cheese over the meat and onions — this second layer ensures every corner is melty.
Step 5: Fold into Quesadillas
After layering, take a spatula and gently fold each tortilla in half, enclosing the filling. You should now have four classic quesadilla half-moon shapes on the griddle. Lower the heat slightly if the cheese begins to brown too fast.
Let the folded quesadillas cook for a couple of minutes on this side so the bottom tortilla crisps up to a warm, golden color. This step is essential for texture — you want a crunchy outside with a soft, melty interior.
Step 6: Flip and Finish
Carefully slide a wide spatula under each folded quesadilla and turn it over to crisp up the other side. Continue cooking for another 2–3 minutes per side. Keep a close eye here; tortillas can go from perfectly browned to overly dark in moments. The goal is an even golden exterior and oozy, melted cheese inside.
Step 7: Serve
Once both sides are evenly browned and the cheese is fully melted, use your spatula to slide the quesadillas onto a cutting board. Let them rest for a minute — this helps the cheese settle so it doesn’t run out when you slice. Use a sharp knife or pizza cutter to cut each quesadilla into 3 or 4 wedges. Serve them hot and crunchy straight away.
Serving Suggestions
These quesadillas stand beautifully on their own, but you can elevate the meal with sides like fresh guacamole, cool sour cream, vibrant salsa, or a simple green salad. A squeeze of fresh lime juice over the top adds brightness and accentuates the savory steak and gooey cheese.