Steak Quesadillas

Steak quesadillas are one of my favorite things to make out on my griddle!

These Steak Quesadillas are a delicious addition to your weekly dinner rotation to switch it up. The steak is juicy and tender and the veggies add the perfect crunch and freshness to balance out the cheesiness. The copycat Chipotle Honey Vinaigrette takes these to another level! Your whole family is sure to love these! 

I first like to make the copycat Chipotle Honey Vinaigrette so the flavors can develop while it’s in the fridge. To make this you’re going to add all of the ingredients to a food processor except for the oil. Add 2 chipotle peppers, 3 tablespoons of red wine vinegar, 2 tablespoons of honey, 1 tablespoon of minced garlic, ½ teaspoon each of salt, pepper and oregano, and ¼ teaspoon of cumin. Start to blend all of the ingredients together then slowly add in ⅔ cup of oil to the food processor. The key here is to add the oil very slowly so it emulsifies and creates the perfect consistency. Once all of the ingredients are blended together well, pour the sauce into an airtight container and store in the refrigerator. 

Now you’re ready to prepare the main star of this recipe…the steak quesadillas! Start by thinly slicing 1-2 top sirloin steaks against the grain and add them to a container. Pour some olive oil over top of the steak and add steak seasoning, 1 tablespoon minced garlic, 2 tablespoons of lime juice and ¼ cup of soy sauce to the container as well. My favorite steak seasoning to use is Montreal Steak Seasoning, but you can use your favorite! Stir this all together well and place the lid on the container and let marinate in the fridge for at least a couple of hours. 

Once the steak has been marinating in the fridge for a couple of hours, take the container out of the fridge and set aside. Next, cook 1 sliced onion and 2 sliced green peppers with 4 tablespoons of butter in a skillet on the stove, or my favorite way, on a griddle over medium-high heat. Season the veggies with a little bit of salt, pepper, and garlic powder while they are cooking. Cook your steak over medium-high heat until cooked to your desired temperature. To build your quesadillas, lay down a flour tortilla and top that with shredded Monterey Jack cheese. Add your steak, peppers, and onions on top with a little bit more shredded cheese and fold over the tortilla. Cook until the quesadillas are golden brown and the cheese is melted. 

Once the quesadillas are golden and that cheese is perfectly melty, they are ready to serve! Dip them in some sour cream and the copycat Chipotle Honey Vinaigrette for the perfect bite! These steak quesadillas are easy to make and taste so delicious. I love that they can be made differently for any picky eaters too. Don’t like onions? Just leave them off!  Try this recipe out, I hope you love them!

Helpful Tips and Frequently Asked Questions

• Make the copycat Chipotle Honey Vinaigrette ahead of time so it is ready to go!

• I love using my griddle to make these quesadillas, but if you don’t have one, you can just use your stove top with a couple of skillets.

• Shred your own block of Monterery Jack cheese for a richer flavor and an easier melt! White cheddar cheese would also be delicious!

• Use your favorite steak seasoning for the steak. I love using Montreal Steak Seasoning. 

• There are no exact measurements for the seasonings for the onions and peppers. 

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