Taco Bell Steak Quesadilla (Print Version)
Juicy sirloin and three cheeses layered with spicy creamy sauce for a crispy, savory meal.
# What You'll Need:
→ Steak
01 -
8 oz sirloin steak, fresh and thinly sliced
→ Cheese Blend
02 -
1/4 cup shredded sharp cheddar cheese
03 -
1/4 cup shredded Monterey Jack cheese
04 -
1/4 cup American cheese slices, torn
→ Creamy Jalapeño Sauce
05 -
1/4 cup mayonnaise
06 -
1 tablespoon pickled jalapeños, finely chopped
07 -
1/4 teaspoon cayenne pepper
08 -
1/8 teaspoon smoked paprika
→ Wrap
09 -
4 large burrito-sized flour tortillas (approximately 10 inches diameter)
# Steps to Follow:
01 -
In a small bowl, combine mayonnaise, finely chopped pickled jalapeños, cayenne pepper, and smoked paprika. Mix well and refrigerate to allow flavors to meld.
02 -
Heat a skillet over medium heat and cook the sirloin steak for 3-4 minutes per side until browned and cooked to medium doneness. Remove from heat and let rest for 5 minutes before slicing thinly against the grain.
03 -
Place a clean skillet over medium heat and allow it to warm thoroughly to ensure even browning and crispness when cooking quesadillas.
04 -
Lay a tortilla flat and evenly spread shredded cheddar cheese over half. Top with sliced steak and then layer Monterey Jack and torn American cheese on top. Spread jalapeño sauce on the empty half of the tortilla.
05 -
Fold the tortilla over the filling and place it carefully in the preheated skillet. Cook for 3-4 minutes until golden brown, then flip cautiously and cook the other side until crisp and cheese is melted.
06 -
Remove the quesadilla from the skillet and let it rest for 1 minute to keep the cheese contained. Cut into wedges and serve immediately.
# Additional Notes:
01 -
Prepare the jalapeño sauce and steak up to two days in advance for optimal flavor and convenience. Cook quesadillas fresh to maintain crispness.
02 -
Resting cooked steak before slicing prevents dryness and preserves juiciness.