Taco Bell Steak Quesadilla

If you’ve ever found yourself craving that irresistible Taco Bell Steak Quesadilla but didn’t want to make the drive-thru run, I’ve got excellent news for you. This copycat recipe brings all that cheesy, savory goodness right to your kitchen, and dare I say, it might even be better than the original!

What makes this homemade version special is the perfect balance of tender marinated steak, melty cheese, and that signature creamy jalapeño sauce that Taco Bell fans know and love. Plus, when you make it yourself, you can adjust the spice level and ingredients exactly to your taste.

Why You’ll Love This

• Restaurant-quality quesadillas without leaving home or paying delivery fees
• Customizable spice level – make it as mild or spicy as your family prefers
• Quick 45-minute total prep and cook time, perfect for weeknight dinners
• Uses simple ingredients you can find at any grocery store
• Leftovers (if there are any!) reheat beautifully for lunch the next day

Ingredients

• ¼ cup mayonnaise
• 2 teaspoons minced pickled jalapeños
• 2 teaspoons pickled jalapeño juice (from the jar)
• ⅔ teaspoon sugar
• ½ teaspoon ground cumin
• ½ teaspoon paprika
• ⅛ teaspoon cayenne pepper
• ⅛ teaspoon garlic powder
• 1 dash salt
• 1 pound sirloin steak
• 1 tablespoon cooking oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 burrito-size flour tortillas
• 1 cup cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 2 slices American cheese, torn into pieces

Instructions

1. In a small bowl, combine the mayonnaise, minced pickled jalapeños, jalapeño juice, sugar, cumin, paprika, cayenne pepper, garlic powder, and salt. Stir until all ingredients are thoroughly incorporated and the mixture is smooth. Cover and refrigerate until ready to use. This sauce can be made up to 3 days ahead and stored in the refrigerator.
2. Heat the oil in a large skillet over medium-high heat until shimmering. Season the sirloin steak with salt and pepper on both sides. Place the steak in the hot skillet and cook until desired doneness, about 3-4 minutes per side for medium. Remove the steak from the skillet and let it rest on a cutting board for 5 minutes. This resting period allows the juices to redistribute throughout the meat.
3. After resting, slice the steak against the grain into thin strips. Then cut the strips into smaller, bite-sized pieces. The steak should be tender and easy to bite through in the finished quesadilla.
4. Heat a large skillet or griddle over medium heat. You'll want a flat cooking surface large enough to accommodate a folded tortilla. Allow it to heat evenly before adding the tortillas.
5. Place one flour tortilla on the heated cooking surface. On one half of the tortilla, sprinkle ¼ cup each of the shredded cheddar and Monterey Jack cheeses, plus one-quarter of the American cheese pieces. Distribute one-quarter of the sliced steak evenly over the cheese. Spread approximately 1 tablespoon of the creamy jalapeño sauce on the empty half of the tortilla.
6. Fold the sauce-covered half of the tortilla over the cheese and steak half to form a half-moon shape. Cook until the bottom side is golden brown and crispy, about 2-3 minutes. Carefully flip the quesadilla and cook the other side until similarly golden and crispy, and the cheese inside is completely melted, about 2 minutes more.
7. Transfer the cooked quesadilla to a cutting board. Repeat the assembly and cooking process with the remaining ingredients to make a total of 4 quesadillas. Let each quesadilla rest for about 1 minute before cutting into triangular wedges. Serve immediately while hot and crispy.

Tips & Variations

• For extra-tender steak, slice it against the grain and very thinly while it’s still partially frozen.
• Add a tablespoon of lime juice to the steak marinade for a brighter flavor profile.
• Make it spicier by adding a dash of hot sauce or extra jalapeños to the creamy sauce.
• For a lighter version, use reduced-fat cheese and Greek yogurt instead of sour cream.
• Prep the steak and sauce ahead of time for an even quicker weeknight meal.
• Try substituting chicken or ground beef if you prefer a different protein.

Serving Suggestions

These quesadillas are perfect served with a side of Mexican rice and refried beans for the full Taco Bell experience at home. For a fresher touch, add a simple side salad with avocado and a lime vinaigrette.

Don’t forget the dipping options! Serve with extra creamy jalapeño sauce, pico de gallo, guacamole, or your favorite salsa for the perfect finishing touch.

Notes

• Store any leftover quesadillas in an airtight container in the refrigerator for up to 2 days.
• Reheat in a dry skillet over medium-low heat to maintain crispiness, or use an air fryer at 350°F for 3-4 minutes.
• The quesadilla is done when the tortilla is golden brown and the cheese is completely melted and starting to ooze out slightly.

FAQs

Can I make these quesadillas ahead of time?
You can prepare the steak and sauce up to 24 hours in advance, but it’s best to assemble and cook the quesadillas just before serving for optimal crispiness.

What’s the best cheese to use for authentic Taco Bell flavor?
A Mexican cheese blend containing monterey jack, cheddar, and queso quesadilla cheese will give you that authentic Taco Bell melt and flavor.

Can I freeze these quesadillas?
While you can freeze them, the texture won’t be quite the same when reheated. If you do freeze them, thaw completely and reheat in a skillet for best results.

What can I substitute for the creamy jalapeño sauce?
If you’re in a pinch, you can use a mixture of ranch dressing and taco sauce as an alternative, though it won’t be exactly the same flavor profile.

Taco Bell Steak Quesadilla

Recipe by Feel Tasty

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If you’ve ever found yourself craving that irresistible Taco Bell Steak Quesadilla but didn’t want to make the drive-thru run, I’ve got excellent news for you. This copycat recipe brings…

Servings4

Prep15 min

Cook5 min

Calories650 kcal

Ingredients

• ¼ cup mayonnaise
• 2 teaspoons minced pickled jalapeños
• 2 teaspoons pickled jalapeño juice (from the jar)
• ⅔ teaspoon sugar
• ½ teaspoon ground cumin
• ½ teaspoon paprika
• ⅛ teaspoon cayenne pepper
• ⅛ teaspoon garlic powder
• 1 dash salt
• 1 pound sirloin steak
• 1 tablespoon cooking oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 burrito-size flour tortillas
• 1 cup cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 2 slices American cheese, torn into pieces

Steps

1. In a small bowl, combine the mayonnaise, minced pickled jalapeños, jalapeño juice, sugar, cumin, paprika, cayenne pepper, garlic powder, and salt. Stir until all ingredients are thoroughly incorporated and the mixture is smooth. Cover and refrigerate until ready to use. This sauce can be made up to 3 days ahead and stored in the refrigerator.
2. Heat the oil in a large skillet over medium-high heat until shimmering. Season the sirloin steak with salt and pepper on both sides. Place the steak in the hot skillet and cook until desired doneness, about 3-4 minutes per side for medium. Remove the steak from the skillet and let it rest on a cutting board for 5 minutes. This resting period allows the juices to redistribute throughout the meat.
3. After resting, slice the steak against the grain into thin strips. Then cut the strips into smaller, bite-sized pieces. The steak should be tender and easy to bite through in the finished quesadilla.
4. Heat a large skillet or griddle over medium heat. You'll want a flat cooking surface large enough to accommodate a folded tortilla. Allow it to heat evenly before adding the tortillas.
5. Place one flour tortilla on the heated cooking surface. On one half of the tortilla, sprinkle ¼ cup each of the shredded cheddar and Monterey Jack cheeses, plus one-quarter of the American cheese pieces. Distribute one-quarter of the sliced steak evenly over the cheese. Spread approximately 1 tablespoon of the creamy jalapeño sauce on the empty half of the tortilla.
6. Fold the sauce-covered half of the tortilla over the cheese and steak half to form a half-moon shape. Cook until the bottom side is golden brown and crispy, about 2-3 minutes. Carefully flip the quesadilla and cook the other side until similarly golden and crispy, and the cheese inside is completely melted, about 2 minutes more.
7. Transfer the cooked quesadilla to a cutting board. Repeat the assembly and cooking process with the remaining ingredients to make a total of 4 quesadillas. Let each quesadilla rest for about 1 minute before cutting into triangular wedges. Serve immediately while hot and crispy.

Nutrition (per serving)

• Calories: 650 kcal