Steak quesadillas are a delicious and satisfying Mexican dish that combines tender, juicy steak with melted cheese, vegetables, and tortillas. This dish is popular in Mexican cuisine and is commonly found in many Mexican restaurants worldwide.
The steak is typically cooked to perfection with a blend of spices and served on a bed of melted cheese, sautéed onions, and peppers. The tortillas are then folded over the steak and vegetables, creating a crispy, cheesy, and flavorful quesadilla.
This dish is a great option for a quick and easy meal that can be prepared in just a few minutes. It can be enjoyed as a main course or as a snack, and it can be served with a side of sour cream, guacamole, or salsa, adding even more flavor to the dish.
Whether you’re a fan of Mexican cuisine or just looking for a tasty and satisfying meal, steak quesadillas are sure to satisfy your cravings.
- 1 flour tortilla
- 2 tbsp cajun seasoning
- 2 tbsp butter
- 1 c mexican blend cheese shredded
- 2 tbsp mushrooms diced
- 2 tbsp onion diced
- Sprinkle cajun seasoning or your favorite steak seasoning on both sides of the steak.
- Place in a greased air fryer basket at 350° or the Blackstone and cook for 6-8 minutes for medium rare, 8-10 for well done.
- Once the steak is cooked to your liking, allow it to rest for 5 minutes. This helps to seal the juices in.
- Then cut the steak into bite-sized pieces. TIP: You can cut the steak into bite size pieces and cook in the air fryer or the blackstone. However, I like keeping the steak whole if I can so that it locks in the juices in the steak during the cooking process. In my opinion, when you cut steak and cook it you not only get a drier result, but you also end up with a tougher chew.
- On a flour tortilla spread butter over the entire tortilla in an even layer. This allows the cajun seasoning to stick to it and gives it a nice golden brown color once cooked. Sprinkle the cajun seasoning over the butter and place side down on the Blackstone, or a skillet or griddle.
- On the side that doesn’t have the butter and cajun seasoning, sprinkle an equal amount of your favorite cheese or whatever you have on hand all over the quesadilla. We ALWAYS have Mexican blend, mozzarella and cheddar on hand and have made it with them all.
- Top the cheese with mushrooms, onions and steak (or any of the other substitutions you are using) on half of the side of the quesadilla.
- The cheese only will help to melt on top of the steak and keep all of the ingredients in place.
- Fold the tortilla in half by flipping the cheese only side over. Let the cheese melt for a minute or two (every Blackstone distributes heat differently I’ve found, so know your Blackstone!).