Grilled Steak Quesadillas Add Smoky Flavor

I love steak quesadillas but up until recently, I had never tried putting them on the grill. Now that I have, I may never go back o the “old” way on a skillet or pan. There is just something about that smoky grilled flavor on the grill that puts this steak quesadilla recipe over the top! It’s the kind of recipe you can toss together without a lot of prep time, yet it tastes like you really went all out. Dress them up with some fresh cilantro, lime juice, guacamole, and salsa and you’ll have a Mexican feast without much fuss.

Ingredients in Steak Quesadillas

You can make a delicious steak quesadilla on the grill with just three ingredients, but you can add all sorts of toppings and veggies to make different quesadilla recipes every time. Here’s what we start with:

1 pound steak – we’ll talk more about WHAT kind of steak down below, but you can use any kind of steak you like. 4 flour tortillas – I like to get the raw tortillas from Costco but you can use any of your favorite brand of tortillas. 1 cup cheese – I like to use Monterey Jack cheese, Colby Jack or cheddar cheese because they melt evenly and nicely without getting too messy. I like to put the cheese and meat on half of the tortilla and fold it over to grill.

Optional Add-ins and Toppings

Optional ingredients that you can add into the quesadilla include: bell peppers, red pepper, garlic, diced jalapeno pepper, or chopped green onions. Toppings include: salsa, sour cream, sliced avocados, sliced limes, black beans, refried beans or pico de gallo.

Which Cuts of Steak to Use

The recipe is pretty flexible when it comes to which type of meat to use for beef quesadillas. The thing that sets this recipe apart is the fact that you are GRILLING the steak quesadillas. So go ahead; get creative with the cut of meat you select. Each one offers its own unique flavor and texture. I will often use leftover steak when I use this recipe – whatever I have on hand.

Tri-Tip is popular because of its lower fat content. But don’t worry, it still has plenty of marbling to make it full of flavor — especially when its marinated and grilled. New York Strip is ideal for grilling and is tender with an ideal amount of marbling. Many people prefer the New York Strip cooked on the rare side. Sirloin steak is always a good option for its tenderness and availability. Just make sure to cut the steak strips thinly so they grill evenly. Hangar steak is not as tender as some cuts, but its flavor makes it a fine choice for many meals, especially when marinated and grilled. Filet Mignon is the most tender cut, however, because it doesn’t have a bone attached it is not the most flavorful of the cuts of cow. Still, when cooked quickly to seal in its goodness, it’s a great flavor of beef. Flank steak or skirt steak are both great meats to serve thin, cut across the grain. Flavorful, but not the most tender. You can soak the meat in a marinade in an airtight container or a mixing bowl covered with plastic wrap in the fridge. Let the meat come to room temperature before tossing on the grill.

Keep On Grilling

There are so many reasons to fire up the grill. Check out these other amazing grill recipes.

Grilled Caribbean Shish Kabobs feature pineapple, marinated chicken and bacon wrapped bananas. You have to try these! Grilled Hawaiian Teriyaki Chicken is the real deal; sweet, savory and so easy to make. Pesto Pizzas on the Grill are smothered in pesto sauce, sprinkled with feta cheese and fresh tomatoes. Plus, that smoky, grilled flavor. Grilled Chicken Tacos with Bacon combine two of our favorite summertime dishes. Grilled Malibu Chicken has that delightful honey mustard vinaigrette, is grilled to perfection and then topped off with fresh ham and provolone cheese.