Grilled Steak Quesadilla Recipe with Pico De Gallo

Grilled Steak Quesadilla Recipe with Pico De Gallo

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.

5 from 2 votes

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Course: Dinner, Lunch

Cuisine: American, Mexican

Keyword: cheese, dinner, grill, grilling, lunch, mexican, quesadilla, steak

Prep Time: 5

Cook Time: 15

Servings: servings

Calories: 1175kcal

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.

Notes

save leftovers in the fridge in an airtight container for up to 3-4 days.
reheat leftovers on the stove or in an air fryer until the cheese is melted and steak is warm.
save leftover pico de gallo and avocado sour cream in an airtight container.

Nutrition