Top Rated Steak Quesadilla Recipes
Quesadillas are one of my favorite things in the world to make (I've said it before, I always have ingredients for them on hand. They're quick, easy, cheesy, and tasty, and I always pair them with three of my all-time favorite accoutrements: salsa, guac, and crema. Weekdays, weekends, dinner, as a snack, I could eat these every day (I sometimes do). Making the best quesadillas in the world requires just a few easy steps. Stay true to my trinity of quesadilla truisms and you can't go wrong. One, always use flour tortillas and be sure to steam them before putting them in the pan or on the flattop. Two, make sure there's a thin, even coating of refried beans and cheese on the insides of the tortillas for cohesion (if you're making homemade refried beans, I love you, but most often I have to cop to doctoring up store-bought stuff). Three, use a super hot pan and be ready to flip. A few other secrets to take your quesadilla to the next level? Freshly made salsa and guac, and cheesy, onion-and-hot-sauce-fortified refried beans for truly tasty cohesion. Oh, don't ever overstuff them, and always let them rest for a few minutes before quartering.P.S. If you can get your hands on some freshly made tortillas, do it. I brought these back from Texas and froze them. Game-changing.Click here to see Quesadillas to Suit Every Taste.
For me, the beginning of the warm weather season signals the start of my favorite eating season: grilling, Tex-Mex, and lots of frozen tasty cocktails. This recipe for steak quesadillas couldn't be easier, and makes for a wonderful (affordable) weeknight meal.Check out Everything You Want to Know About Avocados.
Steak Quesadillas: Leftover Makeover
Steak Quesadillas are such a great splurge meal. I actually get a little sad when all the steak gets polished off at dinner. I am really glad that everybody enjoyed the meal, but steak is a really good leftover. A leftover steak is the perfect excuse for steak quesadillas. It makes perfect sense, because you can't just waste a good steak, but it is also not that appetizing to warm up an already cooked steak. A whole steak has to be cooked and eaten fresh and hot.
This steak and cheese quesadilla recipe is made with basic ingredients:
- Bell peppers – I recommend red and yellow, but any combination will work
- Onion – I used a white onion, but any variety will work
- Steak – More on steak options below!
- Seasonings – Sea salt, cumin, garlic powder
- Shredded cheese – Use a Mexican blend or cheddar, or anything that melts well
- Tortillas – Use large, 10-inch tortillas either white or wheat
- 1 can (15 1/2 ounces) black beans, drained and rinsed
- 1/2 cup cilantro, roughly chopped
- 2 plum tomatoes, cut into 3/4-inch pieces
- 1 avocado, halved, pitted, peeled, and cut into 3/4-inch pieces
- 1 tablespoon fresh lime juice
- 1/8 to 1/4 teaspoon cayenne
- Coarse salt and ground pepper
- 1 strip steak (8 ounces and 1 inch thick)
- 1/2 teaspoon dried oregano
- 3 teaspoons olive oil
- 4 flour tortillas (10-inch or burrito-style)
- 1 1/2 cups grated pepper Jack cheese (6 ounces)
- 1 medium red onion, halved and thinly sliced
- 1/4 cup reduced-fat sour cream
In a medium bowl, combine black beans, cilantro, tomatoes, avocado, lime juice, and cayenne stir to combine. Season with salt and pepper.
Rub steak with oregano season with salt and pepper. In a 10-inch skillet, heat 1 teaspoon oil over high. Add steak to skillet, and cook, turning once, until browned and still rare, 2 to 3 minutes per side. (Steak will cook a little longer in the quesadillas during baking.) Transfer steak to a cutting board let rest 5 minutes before slicing 1/4 inch thick.
Preheat oven to 425 degrees with racks in upper and lower thirds. Brush one side of each tortilla with remaining 2 teaspoons oil. Place 1 tortilla, oiled side down, on each of two baking sheets. Dividing evenly, layer with half the cheese, then onion and steak, ending with remaining cheese. Top with remaining tortillas, oiled side up. Press lightly to seal. Bake, turning over once (with a wide spatula), until lightly browned and crispy, about 5 minutes per side. Transfer to a cutting board cut each quesadilla into 6 triangles. Serve with black-bean salsa and sour cream.
Sheet Pan Steak Fajitas Directions
• Place steak into a large bowl or gallon sized ziplock baggie.
• Place peppers and onion into another large bowl or baggie.
• In a medium sized bowl, whisk together TABASCO® Sauce, olive oil, orange juice, lime juice, soy sauce, paprika, cumin, onion powder, garlic powder, and salt.
• Pour half of the sauce over the steak and half over the peppers and onion.
• Cover or seal and place in fridge to marinate for 8 hours.
• Preheat oven to 450 degrees F and line a rimmed baking sheet with a silicone baking mat or parchment paper.
• Place steak onto prepared baking sheet and bake for 15 minutes.
• Remove from oven, add peppers and onions, and cook for an additional 15 minutes.
• Let steak rest for 10 minutes, before thinly slicing.
Steak Fajita Quesadillas Directions
• Heat a large nonstick pan over medium heat.
• Place one tortilla onto a clean work surface.
• Top with 1/2 cup shredded cheese.
• Top with 1/6th of the steak, peppers, and onions mixture.
• Top with 1/2 cup more shredded cheese and then another flour tortilla.
• Cook in preheated pan, flipping halfway through, until the tortillas are golden brown and the cheese has melted.
Set a large cast iron skillet over high heat. Pat steaks dry with a paper towel and season well on both sides with salt and pepper. Add 2 tablespoons avocado oil to the pan and allow to get hot. Carefully add the steaks to the hot pan&mdashthey should sizzle furiously!
Cook until nicely browned on the underside, about 3 minutes. Flip. Add 2 tablespoons of butter and allow to melt. Baste the hot butter on top of the steak with a spoon. Cook to desired doneness&mdashI like mine at about 135ºF, which is medium-rare. Remove to a plate, cover with another plate, and allow to rest for at least 10 minutes.
Meanwhile, heat a 10-inch cast iron skillet over medium-high heat. Add remaining tablespoon of avocado oil. Add onions and cook until starting to get tender, about 5 minutes. Add bell pepper, season with salt and pepper, and cook until tender-crisp, about 7 minutes. Remove to a plate and wipe out the pan.
Assemble a quesadilla on a cutting board: Put down a tortilla and then put down 1/4 of the slices of cheese, peppers, and steak, in that order. Put another tortilla on top.
Meanwhile, heat the now-clean cast iron skillet over high heat. Add a tablespoon of butter and melt. Carefully transfer the quesadilla to the pan and immediately turn the heat down to medium-low. Cook until the underside is a nice golden brown, about 3 minutes. Flip and cook until the other side is golden brown as well, about 3 more minutes.
Leftover Steak Quesadillas
You can use any steak in this, from filet mignon to skirt steak to ribeye. I used flank. Just make sure to chop whatever steak you choose pretty well so it stays put in the quesadilla. Big pieces will cause the quesadilla wedges to fall apart more easily. You could also use a more “cooked” steak, like brisket or pot roast, and that can be shredded instead of chopped.
Steak and Cheese Quesadillas: About 3 cups of roughly chopped leftover steak turns into a very ample amount of quesadillas, enough to feed 4 people generously.Tweet This
Blackstone Griddle Quesadillas bring that true street food flavor, right at home. Nothing like a nice hot flat-top griddle for turning in the perfect quesadilla!
Slice up some wedges and put out a few delicious dips, and you are all set. It can be a snack or a meal depending on how big your tortillas are and how many you eat.
Easy Flat Top Quesadillas
A Blackstone is a griddle-style propane grill with a flat top grill. The griddle surface is cold rolled steel which is similar to cast iron, and your treat it the same way and season it the same way too. It is not like a non-stick, where you have to worry about what utensils are used on it. Get all the metal spatulas out and go to town.
You can do all sorts of dishes on your Blackstone. But, of course, if you don&rsquot actually have one then other flat tops will do too. Preferably with a seasoned surface of cast iron or cold-rolled steel. If you want the true street food flavor, then that is a must.
We have a Sidekick flat top for our Camp Chef Woodwind that we use and love too.
A quesadilla has to be one of the most effective snacks or appetizers that are known to mankind. You can throw it together in minutes, but it will please and curb a voracious appetite for hours. The word &ldquono&rdquo is also a rarity when offering quesadillas, even from my picky crew.
Do you know how many quesadillas a teenage boy can eat? Multiply it by 2, no matter what you thought.
That can be really handy in certain circumstances. Any snack that can so easily turn away the hunger snaps deserves a special place of consideration.
More Blackstone Recipes here!
What&rsquos the best cheese for quesadillas?
You can use any cheese for quesadillas, so the best cheese for yours is really the one sitting in your fridge right now. You can find Mexican blend shredded cheese in the market too.
If you are planning to shred your own cheese, I recommend shredding on the fine side rather than the thick. This will help your cheese melt quickly and evenly, and it also seems to fall out less when you turn them before they are completely melted.
How to season the beef
The chili lime seasoning from Spiceology gives you all the heat and just the right amount of sour and salt to bring the beef up front and center. If you are using leftover beef, like from a pot roast, then the spice will take it into a new direction that doesn&rsquot feel like leftovers at all.
We did ours with some leftover tenderloin and it was incredible. The great thing about using beef leftovers is it makes even a small piece go so far. Chopping it up and sprinkling it in with the cheese gave every bite a bit of beef.
If you don&rsquot have Spiceology Chili Lime handy, then you can also sprinkle with a touch of chili powder to taste, and squeeze a lime over it. Put just a pinch of zest on it and you are all set.
Tips for making the perfect Blackstone Griddle Quesadilla
The perfect quesadilla is ninety percent prep and ten percent execution. Here are a few suggestions to keep in mind:
- Make sure all your extras to put on the cheese are balanced out and even. The idea is to get a bit of each filling in every bite. So if you only have a few jalapenos you want to toss in or a bit of beef, then make sure you chop them finely enough for good coverage.
- Get the griddle surface nice and hot. The hotter it is, the less likely your tortilla will stick to the surface.
- Speaking of sticking to the surface, a bit of oil on the griddle first will make it crisp up nicely and brown up the tortillas too.
More Blackstone recipes to enjoy!
When the weather is cooperating, it is time to seize every possible opportunity to enjoy some grilling. The Blackstone makes clean up so easy it makes cooking on it a real pleasure too. I actually use mine year-round.
But it sure is better when you can enjoy the results outside too!
Don&rsquot limit yourself on what meals to do, either. You can do a breakfast or brunch with my stuffed hash browns or a bacon cheese omelet.
And if you feel like doing other Mex or Tex-Mex dishes to go with your grilled quesadillas, then I recommend steak tacos.
Of course, just because it is a grill doesn&rsquot mean you have to do meat dishes either. Vegetable yakisoba is simple and combines noodles and veggies, delicious and filling!
Steak Quesadillas Recipe
Serves: 10 | Prep time: 15 mins. | Cook time: 30 mins.
4 6-8 oz. NY strip steaks (about ¾ inch thick)
4 cups shredded Monterey Jack cheese
1 medium vidalia onion
1/2 stick butter
Pico de Gallo
2 tbsp kosher salt
1 tsp fine ground pepper
1 tsp garlic powder
Step 1: Light grill and set up for medium-high direct heat.
Step 2: Mix seasoning ingredients in bowl, set aside. This is a great basic steak seasoning and I use it often, feel free to make more of this and save it for future use.
Step 3: Season steaks lightly on both sides with seasoning mix.
Step 4: Place steaks directly over medium-high heat on the grill and cook for 2 minutes per side. Remove from grill and let rest. Because these are thinner steaks they will cook quickly over direct heat, so keep a close eye on them.
Step 5: Slice onion into 2 inch strips, about 1/4 inch wide.
Step 6: Place cast iron griddle on the grill directly over medium heat.
Step 7: Place 2 tablespoons of butter on griddle and lightly sauté onions.
Step 8: Shred Monterey Jack cheese. Don’t use the packaged shredded cheese, that stuff is coated with a wax which keeps it from sticking together in the package, but also prevents it from melting very well. The best solution is to grab a grater and get to work, it’s a good workout!
Step 9: Divide shredded cheese in half, and evenly spread half of the cheese onto one half of each tortilla.
Step 10: Slice steaks thinly and set aside.
Step 11: Spread steak evenly on tortillas over top of cheese.
Step 12: Add sautéed onion and top with remaining cheese. Salt and pepper to taste.
Step 13: Fold tortillas in half, and grill quesadillas over medium heat for 2 minutes per side, until lightly crispy.
Step 14: Cut into triangles, serve with pico de gallo and a dollop of sour cream.
Make this Steak Quesadillas Recipe:
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The Verdict: Folded or Stacked?
It’s no question that quesadillas of any kind are delicious. But after much debate, we’ve chosen a winner—folded quesadillas. Why? They&aposre quick to whip up, easy to flip, and of course—those crispy, cheesy edges are simply iresistable. Plus, a folded quesadilla is the perfect finger food for noshing while watching football or sipping margaritas by the pool. Dunk a triangle into a bowl of your favorite salsa, queso, sour cream, or guacamole, and you can&apost get much better than that.
Whatever you do—please do not make your quesadilla in a microwave. That’s just wrong.