Grilled Steak Quesadilla with Pico De Gallo and Avocado Sour Cream. Grilled medium rare ribeye steak with melted cheddar and Monterrey Jack cheese sandwiched between a folded, crisp tortilla topped with fresh pico de gallo and avocado sour cream. This super easy dinner, lunch, or snack recipe is the perfect quick, easy and absolutely delicious meal. This grilled steak quesadilla recipe is a great meal to make for a party! They go great on a plate during football Sundays and are also great if cut up in to small pieces for an appetizer!
I love quesadillas. Always have and always will. Before I really started branching out when it came to food, whenever we would go to a Mexican restaurant, I would always order a quesadilla! It was like clockwork! I never changed it up! Don't worry, I have grown up and now I branch out a lot more!
Also, I have to give credit to my new Blackstone for this perfect crisp on the tortillas and a perfect melt on the cheese! Don't worry though! You can also make this recipe on a pan inside or an electric griddle!
Ingredients to make this Grilled Steak Quesadilla Recipe:
- ribeye steak
- salt and pepper
- cheddar cheese
- Monterrey Jack cheese
- tortilla
- tomato
- onion
- cilantro
- avocado
- sour cream
Kitchen Appliances:
The Steps to make this Grilled Steak Quesadilla Recipe:
- Dice the tomato and onion. Chop cilantro. Add tomato, onion and cilantro in a bowl and mix. Set aside.
- Mash avocado and mix with sour cream, set aside.
- Cook the steak until it reaches an internal temperature of 135 degrees. I usually sear on both sides for about 3 minutes each and then cook the steak on indirect heat until the internal temperature is reached. Allow the steak to rest for 10 minutes. Cube the steak.
- On a pan, add the tortilla and spread the shredded cheddar and Monterrey Jack cheese around the top. Add the steak on one half of the tortilla. Once the cheese starts to melt, fold the tortilla in half over the steak. Cook on each side until crisp. Remove and serve immediately topped with pico de gallo and avocado sour cream.
FAQ's
Where can I cook the steak?
You can either cook the steak on a cast iron skillet and use the oven to finish cooking the inside, on a grill, or on a griddle. I seared mine on the griddle and then cooked on indirect heat on the grill to get the internal temp to 135 degrees.
What are some other recipes I can make on the griddle?
One of my favorite griddle recipes is my Double Bacon Smash Cheeseburgers with Onion and Campfire Sauce! It is absolutely delicious!
What recipes are similar to this Grilled Steak Quesadilla Recipe?
My Grilled Steak Burrito with Cilantro Lime Rice is definitely a close contender to this recipe! It is a perfect weeknight meal that is also made outdoors on the grills!
If you love this Grilled Steak Quesadilla recipe, you might also love:
- Grilled Steak Burritos with Cilantro Lime Rice
- Steak and Ground Beef Jalapeño Chili
- Grilled Steak with a Garlic Herb Compound Butter
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Grilled Steak Quesadilla with Pico De Gallo and Avocado Sour Cream
Equipment
- Cast Iron Pan or Griddle
- Grill
Ingredients
- 1 ribeye steak
- 2 flour tortillas
- 1 cup cheddar cheese
- ½ cup Monterrey Jack cheese
- 1 tomato
- 1 onion
- ½ cup cilantro chopped
- 2 avocados
- ¾ cup sour cream
Instructions
- Dice the tomato and onion. Chop cilantro. Add tomato, onion and cilantro in a bowl and mix. Set aside. Mash avocado and mix with sour cream, set aside.
- Cook the steak until it reaches an internal temperature of 135 degrees. I usually sear on both sides for about 3 minutes each and then cook the steak on indirect heat until the internal temperature is reached. Allow the steak to rest for 10 minutes. Cube the steak.
- On a pan, add the tortilla and spread the shredded cheddar and Monterrey Jack cheese around the top. Add the steak on one half of the tortilla. Once the cheese starts to melt, fold the tortilla in half over the steak. Cook on each side until crisp. Remove and serve immediately topped with pico de gallo and avocado sour cream.
Nutrition
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