Valentina's Corner
This steak quesadilla is the perfect Taco Bell copycat recipe. It is a quick and easy dinner idea for the whole family to enjoy. It is sure to satisfy your cravings when you’re looking for something that is Mexican-inspired and delicious.
The steak quesadilla uses thin meat slices just like our cheesesteak sandwich and easy cheese steak sliders. They are sure to become a family favorite.
A quesadilla is a simple Mexican dish that’s essentially melted cheese and meat (or other fillings) between tortillas, cooked to a crispy, gooey perfection. This recipe elevates an easy classic by adding juicy steak and caramelized onions.
This steak quesadilla makes the ultimate comfort food when you are craving takeout!
Why You’ll Love This Recipe
- Taco Bell copycat. This steak quesadilla will quench your Taco Bell craving while also being healthier. You can control what is added to your food and the quality of ingredients, so you can indulge, guilt-free!
- Easy. It doesn’t get easier than this! This recipe comes together in as little as 15 minutes, making it the perfect easy dinner.
- Minimal ingredients. This recipe uses a very short list of simple ingredients and you may already have most of them at home.
- Customizable. You can adjust this recipe to your preferences! Add in or take out whatever you like to make it your own.
Ingredients for the Steak Quesadilla
The ingredients for this steak quesadilla are super simple and you can customize them to personal taste.
- Steak – though any cut of steak will work, we recommend flank steak or skirt steak. Sirloin steaks will also work, though they may be tougher, due to less fat.
- Onion – caramelized with the steak and cheese for a deep flavor.
- Salt & pepper – seasoning for the steak.
- Flour tortilla – large flour tortillas are best for making quesadillas.
- Mozzarella cheese – the cheese we recommend using for quesadillas because it melts well for a gooey quesadilla.
- Garlic – fresh garlic adds a great flavor.
- Mayo – is used to butter up the tortillas and adds a subtle creaminess.
For a full list of ingredients and quantities, see the recipe card below.
Substitutions and Variations
Make this quesadilla your own by customizing the ingredients.
- Switch the protein: If you don’t want to use steak, you can use this same recipe with chicken to make chicken quesadillas. Cook it the same way as you would the steak, making sure it’s cooked through. You can also use shredded chicken or leftover boiled chicken.
- Use a different cheese: You can use a variety of shredded cheeses. Havarti cheese, cheddar cheese, or a Mexican blend will all work.
- Add veggies: Level up your quesadilla by adding grilled bell peppers, spinach, jalapeño pepper, or mushrooms.
How to Make Steak Quesadillas
- Prep the steak: Freeze the steak for 10 minutes. Remove from the freezer and slice into thin strips with a sharp knife.
- Cook steak: In a hot pan with some oil, cook steak strips, garlic, and onion. Cook the steak mixture until the meat is no longer pink, season with salt and pepper.
- Assemble: Thinly spread mayo on half of the tortilla. Add cheese and meat mixture to the same side. Fold the tortilla closed so it makes a half-circle shape.
- Cook quesadilla: In a large skillet with oil, cook the quesadilla. Use medium heat to allow for the bottom side to crisp up before flipping. Once both sides are crispy, remove from heat. Using a pizza cutter, cut into four pieces. Optional: Garnish with fresh cilantro.
- Serve, and enjoy friends!
Serving Suggestions
Serve these quesadillas as a side at your dinner table or make it the main entree with various dips!
- Dip: Make some guacamole to dip your quesadillas in.
- Soup: Serve quesadillas with a side of taco soup for the ultimate Mexican-inspired comfort food. You can also smother the quesadillas in some sour cream.
- Salsa: Make some classic pico de gallo to top the quesadillas for a refreshing and light twist.
- As a side: Make quesadillas as an appetizer for a chipotle chicken bowl.
Recipe FAQs
We recommend freezing the steak before slicing it so it is easier to cut. When you’re cutting room-temperature meat, it can be difficult to make thin uniform slices. The slightly frozen meat will be less slippery and you will be able to get uniform slices.
You can cook the meat ahead of time and store it in the fridge for up to 4 days, for an even quicker quesadilla.
We recommend cutting your steak “against the grain”. Steak has muscle fibers that run in one direction and you want to slice against that. This breaks up those tough muscle fibers so when you chew your steak it’s nice and tender.
Store & Reheat
- Storage. Allow the quesadilla to come to room temperature and place it in an airtight container. Store the steak leftovers the same way. Store in the fridge for up to 4 days.
- Reheat. Place the quesadillas on a skillet and heat over low heat until the quesadilla is warm throughout.
- Freeze. Quesadillas are great to freeze for meal prep, or just to have as a snack. Simply place quesadillas in a freezer-safe bag or container, separated by parchment paper. Reheat: Allow to thaw in the fridge for a few hours, or overnight. Warm on a skillet over low heat.
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If you tried this Steak Quesadilla Recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below!
Easy Steak Quesadilla Recipe
Ingredients
- 3/4 lb steak sliced thinly
- ½ large onion sliced
- 2 Tbsp olive oil divided
- 1 ½ tsp salt
- ½ tsp ground black pepper
- 1 garlic clove minced
- 2 cups shredded mozzarella cheese (see note)
- 2 Tbsp mayonnaise optional
- 4 burrito flour tortillas 8-inch
Instructions
- Freeze the steak for 10 minutes then cut into thin uniform slices.
- Add 1 Tbsp oil to a large skillet. Once hot, add the meat, garlic, and onion; cook until no longer pink. Season with salt and pepper, remove from heat.
- Add 1 Tbsp mayo to one-half of a tortilla, omit for a healthier quesadilla. Top the same half with the beef mixture. Add cheese, and fold the tortilla to close the quesadilla, and repeat with the remaining ingredients.
- Add 1 Tbsp oil to a skillet and heat. Once hot, add both quesadillas and cook until both sides of the tortilla are crispy flipping halfway through cooking. Once done, remove from heat and cut into four slices.
- Serve and enjoy, friends.
Notes
- Store: Store quesadillas in the fridge for up to 4 days.
- Reheat: Reheat the quesadillas in a dry skillet over low heat until reheated.
- Cheese: Though we love mozzarella cheese, you can use your favorite shredded cheese.