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Cheesy Steak Quesadilla
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4.50 from 8 votes

Easy Steak Quesadilla

Nothing quite beats steak and cheese. This Easy Steak Quesadilla is the ideal mixture for the outdoor cook!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Servings: 2 people
Author: Derek Wolf


Steak Ingredients:

  • 1 Whole Skirt Steak
  • 2 tsp of Sea Salt
  • 2 tsp of Black Pepper
  • 2 tsp of Garlic Powder
  • 1 tbsp of Oil

Quesadilla Ingredients:

  • 3 cups of Monterey Jack Cheese
  • Chopped Cilantro for garnish
  • Chopped Red Onions for garnish
  • Chopped Jalapeno for garnish
  • Lime Juice for garnish
  • 6 Large Tortillas

Chipotle Lime Mayo Ingredients:

  • 2 tbsp of Mayonnaise
  • 2 tbsp of Sour Cream
  • 1 tbsp of Pickled Jalapeños & Brine blended
  • 2 tsp of Lime Juice
  • 2 tsp of Chipotle Paste


  • In a bowl, mix the ingredients for Chipotle Lime Mayo. Place the mayo in the fridge until it is ready to use.
  • Lather you skirt steak with oil and season thoroughly with salt, pepper and garlic. Let rest for 5 minutes in the fridge.
  • Preheat your fire to a high temperature of 400F.
  • Add your steak to the grill and cook for about 3 minutes per side or until the internal temperature is 120F.
  • Once done, pull off and let rest for 5-6 minutes. When done resting, slice the skirt steak against the grain into small pieces.
  • Re-setup your grill to cook using a cast iron skillet or flat top griddle at a high temperature of about 400F. Add a little oil to the griddle to preheat.
  • Add a handful of cheese onto the griddle to caramelize. Cover the cheese with a tortilla.
  • Once the cheese is stuck to the tortilla (about 1 minute), flip it over and lay cheese down to caramelize on the opposite side.
  • Add more cheese to one half of the tortilla along with the chopped steak, red onions, jalapenos, cilantro and a drizzle of Chipotle Lime Mayo. Let cook for 15 more seconds then carefully flip the empty side of the tortilla onto the full side.
  • Cook until the outside is crispy and the cheese is melted in between (about 1-2 more minutes). Flip over as needed to prevent burning. Once done, pull off and rest for 2 minutes.
  • Slice quesadillas into portions and enjoy!



Calories: 1642kcal | Carbohydrates: 95g | Protein: 94g | Fat: 98g | Saturated Fat: 46g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 271mg | Sodium: 4958mg | Potassium: 955mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1499IU | Vitamin C: 2mg | Calcium: 1565mg | Iron: 11mg