Taco Bell Steak Quesadilla Recipe 🌮🥩🧀 — Cheesy, Smoky & Fast-Food Copycat

Taco Bell Steak Quesadilla Recipe 🌮🥩🧀 — Cheesy, Smoky & Fast-Food Copycat

Unveiling the Savory Goodness: Taco Bell Steak Quesadilla Recipe Revealed

Taco Bell is renowned for its crave-worthy Mexican-inspired fast-food offerings, and one item that stands out is the Steak Quesadilla. This mouthwatering creation combines tender steak, melted cheese, and a zesty sauce, all sandwiched between two grilled tortillas. If you're a fan of this delicious treat and want to enjoy it in the comfort of your own home, we have an exciting Taco Bell Steak Quesadilla recipe that will help you recreate the magic in your very own kitchen.

Ingredients:

1 pound steak (flank steak or skirt steak works well)

1 tablespoon olive oil

1 tablespoon taco seasoning

4 large flour tortillas

2 cups shredded Mexican blend cheese

1/4 cup mayonnaise

2 tablespoons sour cream

1 tablespoon minced pickled jalapeños

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

Instructions:

Preheat your grill or stovetop grill pan over medium-high heat.

Rub the steak with olive oil and sprinkle it with taco seasoning, making sure to coat both sides.

Grill the steak for approximately 4-5 minutes per side, or until it reaches your desired level of doneness. Remove the steak from the grill and let it rest for a few minutes. Slice the steak into thin strips.

In a small bowl, combine the mayonnaise, sour cream, minced pickled jalapeños, garlic powder, onion powder, salt, and pepper. Stir well to create the zesty sauce.

Lay out a flour tortilla on a clean surface. Sprinkle a generous amount of shredded cheese on one half of the tortilla.

Arrange a portion of the sliced steak on top of the cheese.

Drizzle some of the zesty sauce over the steak and fold the other half of the tortilla over the filling to create a half-moon shape.

Repeat the process with the remaining tortillas, cheese, steak, and sauce.

Heat a large skillet or griddle over medium heat. Place one quesadilla in the skillet and cook for approximately 2-3 minutes per side, or until the tortilla is golden brown and the cheese has melted. Repeat with the remaining quesadillas.

Remove the quesadillas from the skillet and let them cool for a minute or two. Then, cut each quesadilla into wedges or serve them whole.

Enjoying Your Homemade Taco Bell Steak Quesadilla:

Now that you've successfully recreated the Taco Bell Steak Quesadilla, it's time to enjoy the mouthwatering goodness. Here are some serving suggestions:

Serve the quesadillas as they are, with their golden-brown exterior and ooey-gooey melted cheese, for a delightful handheld meal.

Pair the quesadillas with your favorite Mexican-inspired sides, such as salsa, guacamole, or sour cream, for a complete flavor experience.

Add a side of seasoned rice and refried beans to create a more substantial meal.

For a refreshing twist, serve the quesadillas with a side of crisp lettuce, diced tomatoes, and a drizzle of lime crema or ranch dressing.

Melt in your mouth, cheesy STEAK QUESADILLAS | Mexican Food | Villa Cocina

Recreating the Taco Bell Steak Quesadilla at home allows you to savor the sensational flavors of tender steak, melted cheese, and zesty sauce, all nestled within a grilled tortilla. With this recipe, you can bring the magic of Taco Bell into your own kitchen and enjoy this beloved treat anytime you want. So, fire up the grill or heat up the stovetop grill pan, gather your ingredients, and get ready to indulge in a homemade Taco Bell Steak Quesadilla that will satisfy your cravings and leave you wanting more.

Creamy Jalapeño Sauce (Copycat)

Makes ~3/4 cup

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2–3 tbsp pickled jalapeños, minced
• 1–2 tbsp pickled jalapeño brine (to taste)
• 1 tsp white vinegar
• 1/2 tsp sugar
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/8 tsp ground cumin
• 1/8 tsp smoked paprika
• Pinch of salt

Whisk until smooth. Chill 30 minutes for flavors to bloom. Thin with extra brine if you want a drizzleable consistency.

Smoky Tender Steak Marinade (15 minutes–4 hours)

• 1 lb flank or skirt steak (thinly butterflied if thick)
• 1.5 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp neutral oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp sugar
• 1/4 tsp garlic powder
• 1/8 tsp baking soda (tenderness; don’t exceed)

Toss steak in marinade 15–30 minutes (or up to 4 hours). Pat mostly dry before searing for best browning.

Pro Tips for Quesadilla Shop-Level Melt

• Use a 50/50 blend of Monterey Jack + mild cheddar (or asadero + cheddar) for stretch and flavor.
• Warm tortillas 10–15 seconds so they don’t crack and seal better.
• Cook on medium heat with a very thin butter/oil film: 2–3 min per side for golden spots, not deep browning.
• Brush the outside lightly with the jalapeño sauce before griddling for that “fast-food sheen.”
• Rest 1 minute, then cut with a pizza wheel for clean wedges.

Taco Bell Steak Quesadilla FAQs

Best steak cut?

Skirt for beefy flavor and quick cook; flank for leaner slices. Slice thinly against the grain.

How do I keep the tortilla crisp but not hard?

Medium heat, light fat, and don’t overfill. Aim for mottled golden spots, not deep browning.

What cheese is closest to the original?

Monterey Jack + mild cheddar. Asadero or Oaxaca add great stretch.

Can I make them ahead?

Assemble and refrigerate up to 24 hours. Griddle from cold on lower heat to melt through.

Air fryer method?

380°F (193°C) for 5–7 minutes, flipping once. Lightly spray both sides for crisping.

Taco Bell Steak Quesadilla (Copycat)

Cheesy, smoky, fast-food style — at home.

Prep: 15 mins Cook: 15 mins Marinate (opt): 15–60 mins Total: 30–60 mins Yield: 4 quesadillas (4 servings)

Ingredients

Smoky Tender Steak Marinade

• 1 lb (450 g) flank or skirt steak
• 1½ tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp neutral oil
• 1 tsp chili powder
• ½ tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp sugar
• ¼ tsp garlic powder
• ⅛ tsp baking soda (tenderizes; don’t exceed)

Creamy Jalapeño Sauce (Copycat)

• ½ cup mayonnaise
• ¼ cup sour cream
• 2–3 tbsp pickled jalapeños, minced
• 1–2 tbsp jalapeño brine (to taste)
• 1 tsp white vinegar
• ½ tsp sugar
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ⅛ tsp ground cumin
• ⅛ tsp smoked paprika
• Pinch of salt

Quesadillas

• 4 large flour tortillas (10-inch / burrito size)
• 2 cups (200 g) shredded cheese: Monterey Jack + mild cheddar (50/50) or asadero
• Neutral oil or butter, for the pan

Instructions

1. Marinate steak: Whisk marinade. Toss steak to coat. Rest 15–60 minutes (up to 4 hours). Pat mostly dry before cooking.
2. Make sauce: Whisk all sauce ingredients until smooth. Chill 30 minutes for flavors to bloom.
3. Sear steak: Heat a skillet or grill pan over medium-high. Sear 4–5 min/side to desired doneness. Rest 5 minutes, then slice thinly against the grain.
4. Assemble: Warm a tortilla briefly. On one half, add ½ cup cheese, a layer of sliced steak, and 1–2 tbsp sauce. Fold into a half-moon.
5. Griddle: Film pan with a little oil/butter. Cook quesadilla over medium heat 2–3 minutes per side until the tortilla has light golden spots and cheese is melted.
6. Serve: Rest 1 minute, then cut into wedges. Add extra sauce for dipping.

Notes & Tips

• Cheese: Jack + mild cheddar is closest to the OG melt; Oaxaca/asadero adds stretch.
• Heat control: Use medium heat and don’t overfill to keep the tortilla crisp, not hard.
• Air fryer: 380°F (193°C) for 5–7 minutes, flip once; lightly spray both sides.
• Make-ahead: Assemble and refrigerate up to 24 hrs; griddle from cold on slightly lower heat.

Estimated per serving: 620 kcal; Protein 33 g; Carbs 40 g; Fat 36 g; Fiber 2 g; Sodium 1280 mg. (Estimates only.)