Go Back Email Link
taco bell steak quesadilla recipe

Steak Quesadilla Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb flank steak, sliced thin against the grain
  • 4 large flour tortillas (10-inch)
  • 2 cups shredded Mexican blend cheese
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp butter
  • 1/2 cup mayonnaise
  • 2 tbsp pickled jalapeños, finely chopped
  • 1 tbsp pickled jalapeño brine
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper

Method
 

  1. Toss the flank steak strips with the chili powder, garlic powder, smoked paprika, cumin, salt, and black pepper. Heat the olive oil in a large skillet over medium-high heat and cook the steak in a single layer for 3 to 4 minutes, flipping once, until the edges are browned. Transfer to a plate.
  2. Stir together the mayonnaise, pickled jalapeños, jalapeño brine, garlic powder, smoked paprika, cumin, and cayenne in a small bowl until smooth.
  3. Spread 2 tbsp of jalapeño sauce over one half of each tortilla. Top with one-quarter of the steak and 1/2 cup shredded cheese, then fold the tortilla closed.
  4. Melt a portion of the butter in the wiped-out skillet over medium heat. Cook each quesadilla for 2 to 3 minutes per side, pressing with a spatula, until deep golden and crisp. Repeat for all 4 quesadillas.
  5. Slice each quesadilla into 3 triangles and arrange on a plate. Drizzle with any remaining jalapeño sauce or serve it alongside as a dip.

Notes

The jalapeño sauce tastes even better made the day before, so if you have a minute in the morning, mix it then and refrigerate it. Make sure your pan is fully hot before the steak goes in; a lukewarm pan stews the meat instead of browning it. Leftovers reheat well in a dry skillet over medium-low heat.