Grilled Steak Quesadilla Recipe with Pico De Gallo

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Only requiring 11 simple ingredients and 30 minutes of time, these grilled steak quesadillas are the perfect quick and easy weeknight dinner recipe. The tender steak is freshly cooked on the grill leaving minimal dishes and this easy quesadilla recipe can be cooked in a variety of different ways.

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
Instructions
Substitutions
Variations
Equipment
Storage
How to Reheat these Quesadilla with Steak Recipe
Top Tip
FAQ
Related
Pairing
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Ingredients

The main ingredient in this recipe is steak, so a good quality steak is necessary for optimal flavor and texture. The shredded cheese mixture is a combination of monterrey jack cheese and cheddar cheese. Both of these cheeses melt evenly and pair perfectly with the Mexican inspired flavors of this dish. Soft flour tortillas are the tortilla of choice since they crisp up to a nice golden brown. For the toppings, an avocado sour cream and fresh pico de gallo pair well.

ribeye steak
olive oil
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

Step 1: Dice the tomato and onion. Chop cilantro. Add tomato, onion and cilantro in a bowl and mix. Set aside.

Step 2: 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.

Step 3: 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.

Step 4: 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 prior to adding it onto the quesadilla. 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. The cut of steak can also be changed. Other suggestions are skirt steak, flank steak, ny strip steak, sirloin steak, or filet mignon
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 or just make a plain cheese quesadilla

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. A pizza cutter can also be helpful when cutting this steak quesadillas recipe.

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.

How to Reheat these Quesadilla with Steak Recipe

To reheat leftover quesadillas, heat up a pan on medium heat and cook the quesadilla for about 3 minutes on each size or until the tortilla crisps up again and the cheese is melted and the steak is warmed up.

Top Tip

Slice the steak against the grain for best results when cutting after letting the steak rest. This will keep the meat from getting tough and will assure it has a tender texture.

FAQ

What should the steak be seasoned with?

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.

Should the cheese be pre-shredded?

It is suggested to buy block cheese and shred it yourself. When block cheese is freshly shredded, it melts evenly assuring your quesadilla is filled with perfectly melty cheese.

What is the best way to cook this easy steak quesadilla recipe?

The easiest way to cook this recipe is by either using a flat top grill or an electric skillet. A large skillet on the stove or a cast iron skillet work great, as long as you are using a hot pan. The quesdillas can also be baked on a baking sheet in the oven or in an air fryer.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with quesadilla with steak:

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