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Top-down close-up of Blackstone Steak Quesadillas showing the matte toasted tortilla texture and seared steak filling.

Blackstone Steak Quesadillas: The Ultimate Crispy Griddle Recipe

Master the art of Blackstone Steak Quesadillas with this pro-level guide. Featuring thinly shaved ribeye, caramelized onions, and melted Monterey Jack cheese on a perfectly toasted, crispy flour tortilla with signature charred beef edges.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American, Mexican-American
Calories: 645
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1.5 lbs (680g) Ribeye or Top Sirloin Shaved paper-thin
  • 2 large (400g) Yellow Onions Thinly sliced
  • 3 cups (340g) Monterey Jack Cheese Freshly shredded
  • 4 large (10-inch) Flour Tortillas
  • 3 tbsp (45ml) Avocado Oil Or other high-smoke point oil
  • 1 tsp (6g) Kosher Salt
  • 1/2 tsp (3g) Black Pepper Freshly cracked

Equipment

  • 1 Blackstone Griddle Or any large flat-top surface.
  • 2 Stainless Steel Spatulas Essential for tossing shaved steak.
  • 1 Melting Dome Optional, for faster cheese melting.

Method
 

Prep and Sauté
  1. Preheat griddle to medium-high. Add 1 tbsp oil and onions. Sauté for 8-10 minutes until translucent and golden brown.
  2. Move onions to a cool spot. Turn heat to high, add remaining oil, and spread shaved steak thin. Sear for 90 seconds without moving to create charred edges, then toss with onions and season.
Assembly
  1. Lower heat to medium. Lay tortillas on the griddle. Cover with cheese and the steak/onion mixture on one half.
  2. Fold tortillas. Toast for 2 minutes per side until the exterior is golden brown with toasted spots and cheese is oozing. Slice into wedges.

Notes

Use a high-smoke point oil like avocado oil to prevent burning.
Always grate your cheese from a block for the best melt and stretch.