Grilled Steak Quesadillas
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
432 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican, International
Grilled Steak Quesadillas
Description
This recipe features steak seasoned to taste, grilled to prefered doneness, and sliced thinly for even distribution within quesadillas. Flour tortillas wrap the steak and Monterey Jack cheese, which melts smoothly during a brief grilling. Optional chopped green onions contribute subtle freshness and mild sharpness.
Grilling the assembled quesadillas with cooking spray creates a crisp golden crust with grill marks, contrasting with the tender meat and melted cheese inside. The chosen seasonings, such as Montreal Steak Seasoning, enhance the meat’s flavor and aroma.
They are best served immediately while the cheese is warm and gooey, accompanied by salsa and sour cream for added tang and creaminess. The recipe accommodates various steak cuts, each bringing different textures and flavors, allowing flexibility based on availability and preference.
Marinating less tender cuts and slicing meat across the grain ensures tenderness. Allow meat to reach room temperature before grilling for even cooking.
Ingredients
- 1 pound steak
- 4 flour tortillas
- 1 cup Monterey jack cheese
- green onions chopped (optional)
- salsa
- sour cream
Instructions
- Season and grill steak to desired doneness (I like to season with Montreal Steak Seasoning). Slice into thin strips.
- Place on tortilla, add cheese and green onion, fold over.
- Spray each side of quesadilla with cooking spray, then grill for abour 1-2 minutes on each side or until tortilla becomes golden brown and a few grill marks.
- Serve immediately with salsa and sour cream.
Notes
- Tri-tip offers lower fat with good marbling, ideal for grilling and flavor.
- New York Strip steak is tender and flavorful; many prefer it cooked rare.
- Sirloin is widely available and tender; slice thinly for grilling.
- Hanger steak is flavorful but less tender; marinate before grilling for improved texture.
- Filet Mignon is very tender though less flavorful; quick cooking helps preserve juiciness.
- Flank and skirt steaks are flavorful but leaner; slice thinly across the grain and consider marinating.
- Bring steak to room temperature before grilling to cook evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Calories | 432kcal | 22% |
| Carbohydrates | 16g | 5% |
| Protein | 32g | 64% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 94mg | 31% |
| Sodium | 416mg | 17% |
| Potassium | 373mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 234IU | 5% |
| Calcium | 250mg | 25% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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