Grilled Steak Quesadillas

5 from 5 votes
8 Comments

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Putting regular steak quesadillas on the grill adds so much flavor and authenticity to the meal, you may never want to go back to the old way of making them. 

A stack of three Grilled Steak Quesadillas on a floral plate with salsa, guacamole, sour cream on the side

I love steak quesadillas but up until recently, I had never tried putting them on the grill. Now that I have, I may never go back o the “old” way on a skillet or pan. There is just something about that smoky grilled flavor on the grill that puts this steak quesadilla recipe over the top! It’s the kind of recipe you can toss together without a lot of prep time, yet it tastes like you really went all out. Dress them up with some fresh cilantro, lime juice, guacamole, and salsa and you’ll have a Mexican feast without much fuss.

Ingredients in Steak Quesadillas

You can make a delicious steak quesadilla on the grill with just three ingredients, but you can add all sorts of toppings and veggies to make different quesadilla recipes every time. Here’s what we start with:

  • 1 pound steak – we’ll talk more about WHAT kind of steak down below, but you can use any kind of steak you like.
  • flour tortillas – I like to get the raw tortillas from Costco but you can use any of your favorite brand of tortillas.
  • 1 cup cheese – I like to use Monterey Jack cheese, Colby Jack or cheddar cheese because they melt evenly and nicely without getting too messy. I like to put the cheese and meat on half of the tortilla and fold it over to grill.

Optional Add-ins and Toppings

Optional ingredients that you can add into the quesadilla include: bell peppers, red pepper, garlic, diced jalapeno pepper, or chopped green onions.

Toppings include: salsa, sour cream, sliced avocados, sliced limes, black beans, refried beans or pico de gallo.

A tray of Grilled Steak Quesadillas with salsa, sour cream, and guacamole in square dishes on the side


Which Cuts of Steak to Use

The recipe is pretty flexible when it comes to which type of meat to use for beef quesadillas. The thing that sets this recipe apart is the fact that you are GRILLING the steak quesadillas. So go ahead; get creative with the cut of meat you select. Each one offers its own unique flavor and texture. I will often use leftover steak when I use this recipe – whatever I have on hand.

  • Tri-Tip is popular because of its lower fat content. But don’t worry, it still has plenty of marbling to make it full of flavor — especially when its marinated and grilled.
  • New York Strip is ideal for grilling and is tender with an ideal amount of marbling. Many people prefer the New York Strip cooked on the rare side.
  • Sirloin steak is always a good option for its tenderness and availability. Just make sure to cut the steak strips thinly so they grill evenly.
  • Hangar steak is not as tender as some cuts, but its flavor makes it a fine choice for many meals, especially when marinated and grilled.
  • Filet Mignon is the most tender cut, however, because it doesn’t have a bone attached it is not the most flavorful of the cuts of cow. Still, when cooked quickly to seal in its goodness, it’s a great flavor of beef.
  • Flank steak or skirt steak are both great meats to serve thin, cut across the grain. Flavorful, but not the most tender. You can soak the meat in a marinade in an airtight container or a mixing bowl covered with plastic wrap in the fridge. Let the meat come to room temperature before tossing on the grill.
Grilled Steak Quesadillas served on a floral plate

Frequently Asked Questions

How do I season the steak before grilling?

I like to season with Montreal Steak Seasoning because it incorporates all sorts of yummy spices all together. But you could make your own seasoning in a small bowl with onion powder, salt, pepper, garlic, and cumin.

Can I use corn tortillas instead of flour?

You can definitely substitute corn tortillas. They are thinner and may not hold up as well as the flour tortillas but they will still taste delicious!

What temperature should I grill my steak quesadillas?

As a general rule, grill your meat on medium heat to medium-high heat. The heat can be turned down to medium-low when it comes to grilling the actual quesadilla. You can make chicken quesadillas the same way!

READ NEXT: 75+ Best Mexican Recipes

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How to Make Grilled Steak Quesadillas

Grilled Steak Quesadillas served on a floral plate

Grilled Steak Quesadillas

5 from 5 votes
Putting regular steak quesadillas on the grill adds so much flavor
and authenticity to the meal, you may never want to go back to the old
way of making them.


Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine Grill/BBQ, Mexican/Spanish
Servings 4

Equipment

  • Outdoor Barbecue Grill

Ingredients

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

Cuts of steak to try:
  • Tri-tip is popular because of its lower fat content. But don’t worry, it still has plenty of marbling to make it full of flavor — especially when its marinated and grilled.
  • New York Strip is ideal for grilling and is tender with an ideal amount of marbling. Many people prefer the New York Strip cooked on the rare side.
  • Sirloin steak is always a good option for its tenderness and availability. Just make sure to cut the steak strips thinly so they grill evenly.
  • Hangar steak is not as tender as some cuts, but its flavor makes it a fine choice for many meals, especially when marinated and grilled.
  • Filet Mignon is the most tender cut, however, because it doesn’t have a bone attached it is not the most flavorful of the cuts of cow. Still, when cooked quickly to seal in its goodness, it’s a great flavor of beef.
  • Flank steak or skirt steak are both great meats to serve thin, cut across the grain. Flavorful, but not the most tender. You can soak the meat in a marinade in an airtight container or a mixing bowl covered with plastic wrap in the fridge. Let the meat come to room temperature before tossing on the grill.

Nutrition Information

Calories: 432kcalCarbohydrates: 16gProtein: 32gFat: 27gSaturated Fat: 13gCholesterol: 94mgSodium: 416mgPotassium: 373mgFiber: 1gSugar: 1gVitamin A: 234IUCalcium: 250mgIron: 3mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

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5 from 5 votes

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Comments

  1. 5 stars
    Definitely takes the cheese quesadilla up a notch or two 🙂 We love adding steak in recipes & these did not disappoint!