Grilled steak cubed and spread on a fresh tortilla with melty cheese. The quesadilla is then cooked to a perfect golden brown and then topped with an avocado cilantro sour cream and a fresh pico de gallo. This is one of the best steak quesadillas that the whole family is going to love.
These delicious steak quesadillas are perfect to grill up as a quick and easy weeknight dinner recipe. It is also a great way to use leftover steak from a steak dinner. This is also a very kid friendly recipe and can be a fun way to change up your normal barbecue menu. These perfect quesadillas are great to serve at a Memorial Day, Fourth of July or Labor Day barbecue. It is also a great way to get some of your favorite grilling flavors over the winter months because it is easy to cook inside as well.
This was inspired by my Chimichurri Steak on this site, and pairs well with this Mexican Street Corn.
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Ingredients
- ribeye steak
- olive oil
- salt and pepper
- salt and pepper
- cheddar cheese
- Monterrey Jack cheese
- large flour tortilla
- tomato
- yellow onions or red onions
- cilantro
- avocado
- sour cream
See recipe card for quantities.
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 and lime juice. Set aside. Coat the steak in olive oil and season generously with salt and pepper.
Sear on both sides of the steak on medium-high heat for about 2-3 minutes each and then cook the steak on indirect heat until an internal temperature of 135 degrees is reached. Allow the steak to rest for 10 minutes. Cube the steak.
Place the tortilla on the griddle on medium heat. Spread the shredded cheddar and Monterey Jack cheese. Add the steak in a single layer on one half of the tortilla. Once the cheese starts to melt, fold the tortilla in half over the steak. Cook on the side of each tortilla until crisp. Remove and serve immediately topped with pico de gallo and avocado sour cream.
Hint: slightly undercook the steak. It will continue to cook when you place it on the quesadilla to cook. Slightly undercooking it will assure the steak will stay tender and not overcook and become tough.
Substitutions
- Steak - the steak can be replaced with pretty much any protein such as chicken, shrimp, pork, etc.
- Tortilla - use corn tortillas for a gluten free option
- Vegetarian - the steak can be replaced with tofu or fajita vegetables
Variations
- Spicy - add chili pepper flakes to the steak when seasoning to imbue heat into the dish
- Surf and Turf - add shrimp to the quesadilla with the steak for a surf and turf version
- Kid friendly - add chicken or shrimp instead of steak
See this Shrimp Taco recipe on my website!
Equipment
To cook this recipe, you will need a flat top griddle such as a Blackstone. If cooking inside, use a cast iron skillet or a frying pan. A grill can also be used to cook the steak or the flat top can be used as well. To prepare the pico de gallo, a sharp knife and cutting board is needed. Two small bowls should be used to prepare the pico de gallo and avocado sour cream.
Storage
The ingredients can be stored separately in air tight containers. The pico de gallo can be stored in a plastic storage bag. Assembled and cooked quesadillas can be stored in the refrigerator in an airtight container or wrapped in tin foil for 3-5 days.
These ingredients do stand up well to freezing for up to 2 months. It is suggested to make the pico de gallo and avocado sour cream fresh the day of.
Top tip
Slice the steak against the grain for best results when cutting after allowing it to rest. This will keep the meat from getting tough and will assure it has a tender texture.
FAQ
Ribeye steaks are the best for this recipe. A skirt steak or flank steak quesadilla can also be delicious since they are thinner steaks and can be sliced into thin strips. Either cut of meat is a great choice.
The steak only needs salt and pepper to be well seasoned, especially since there is flavor being brought in from the avocado sour cream and the pico de gallo. Garlic powder or onion powder can be added as well. For an extra kick of flavor, a steak seasoning blend can be used.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Steak Quesadillas:
📖 Recipe
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
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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