Steak Quesadillas sizzle for summer. They make for great, one-handed food morsels. Fresh, warm, and gooey – what more could you want? Make them for lunch, for a party, as a side dish… my steak quesadilla recipe is really adaptable! Juicy meat slices, onion, lots of cheese, and loaded with flavor, yep that’s on the menu.
My favorite steak quesadilla is made with a classic ribeye, which is what I use for my recipe. You can, however, use flank steak or skirt steak instead.
All Wrapped Up: The Quesadilla Shell
Your Quesadilla shell is like a snuggly blanket for everything inside. But how do you pick the right one? Various Mexican dishes use tortillas, but when you’re standing at the supermarket you might find yourself wavering between options.
Sizing it Up:
The two sizes for tortillas are 8-inch and 10-inch. The 8-inch size is pretty good for one person. The 10-inch you can cut in half and share (well, maybe), or cut it in quarters for snacking.
Corn vs. Flour Tortilla
Corn tortillas are, in general, a little smaller than flour. They are also thicker. Corn is the Mexican mecca for authenticity and they’re a healthier option. Having said that, they fall apart quickly vs. a flour tortilla.
The large flour tortillas hold their shape and are more flexible for holding your Quesadilla fillings, no matter the meat. So, my go-to is the flour tortilla.
Ingredients for Jack’s Steak Quesadilla
- 10 Flour tortillas
- 1 pound 1” thick ribeye steak
- 2 tsp. Salt
- 1 tsp. Onion powder
- 1 tsp. Garlic powder
- Pepper Jack cheese
- Tomatoes
- Balsamic vinegar
- Queso Fresco
- 1 ½ Tbs olive oil
Instructions
- Season the steak with salt, onion powder, and garlic powder
- Grill each side of the steak on HIGH for 5 minutes each side.
- Rest the steak for 10 minutes.
- Layout the tortillas.
- Thinly slice the ribeye using a chef knife and a good cutting board.
- Put slices of Pepper Jack cheese on one side to cover.
- Lay steak slices over top, followed by tomatoes.
- Drizzle with Balsamic.
- Sprinkle Queso Fresco on top.
- Fold the tortilla in half.
- Place it in a skillet over medium-high heat
- Use 1 ½ tbs. Olive oil into the skillet
- Fry on each side for about 2 minutes until the cheese melts, adjusting for how crunchy you like them.
- Serve with salsa, guacamole, and sour cream
Tips & Tricks for Steak Quesadilla Sizzle for Summer
- Cut the steak as thinly as possible against the grain
- Use the 8-inch soft taco shells for individual-sized servings
- Add jalapeno or serrano peppers to the Quesadilla for a fiery kick
Pit Master’s Memo
You can store and reheat steak quesadillas easily. When cooled, put them in a kitchen storage bag, pushing out as much air as possible. These last for four days in the refrigerator.
For freezing you still want them cooled. Wrap them individually, then transfer them into a freezer-safe container. Shelf life is approximately 3 months. Just let them thaw overnight in the refrigerator before re-warming.
Reheat your Quesadillas at 350 degrees F for about 10 minutes.
Sides
Cilantro lime rice
Corn salad
Loaded potato skins
Pepper poppers
Refried beans
Stuffed Avocados
From the Bar
Agua Fresca Mocktail
Cinnamon Milk
Dolcetto
Double IPA
Gin
Modelo
Pinot Noir
Sparkling pineapple juice
Tequila Sunrise