Instructions
Preheat Blackstone griddle to medium-high heat (about 400°F). Evenly coat the surface with vegetable oil.
Scatter diced steak and onions across the griddle in a single layer. Season evenly with onion powder, salt, and black pepper. Sauté 4-8 minutes per side until steak is deeply browned and onions are softened.
Move the steak and onions to one side of the griddle. Adjust heat to medium.
Lay flour tortillas flat on the cleared portion of the griddle. Sprinkle each with a generous layer of mozzarella and Monterey Jack cheese, then top with cooked steak and onions. Add remaining cheese over the filling.
Gently fold each tortilla in half to form a half-moon. Cook 1-2 minutes on one side until the exterior is crisp and golden brown.
Carefully flip each quesadilla using a large spatula. Cook an additional 1-2 minutes or until both sides are golden with cheese fully melted.
Transfer quesadillas to a cutting board. Slice into wedges and serve immediately for maximum crispness.
Instructions
Preheat Blackstone griddle to medium-high heat (about 400°F). Evenly coat the surface with vegetable oil.
Scatter diced steak and onions across the griddle in a single layer. Season evenly with onion powder, salt, and black pepper. Sauté 4-8 minutes per side until steak is deeply browned and onions are softened.
Move the steak and onions to one side of the griddle. Adjust heat to medium.
Lay flour tortillas flat on the cleared portion of the griddle. Sprinkle each with a generous layer of mozzarella and Monterey Jack cheese, then top with cooked steak and onions. Add remaining cheese over the filling.
Gently fold each tortilla in half to form a half-moon. Cook 1-2 minutes on one side until the exterior is crisp and golden brown.
Carefully flip each quesadilla using a large spatula. Cook an additional 1-2 minutes or until both sides are golden with cheese fully melted.
Transfer quesadillas to a cutting board. Slice into wedges and serve immediately for maximum crispness.
