Taco Bell Steak Quesadilla

5 from 72 votes

This Taco Bell Steak Quesadilla copycat recipe is loaded with steak and cheese. The quesadilla is cooked to perfection with a crispy texture.

Prep Time15

Cook Time5

Total Time20

Course: Main Course

Cuisine: Mexican

Servings:

Cost: $17.31, $4.33 per Servings

In a small bowl, mix together ¼ cup mayonnaise, 2 teaspoons minced pickled jalapeños, 2 teaspoons pickled jalapeño juice, 2/3 teaspoon sugar, ½ teaspoon cumin, ½ teaspoon paprika, 1/8 teaspoon cayenne pepper, 1/8 teaspoon garlic powder, and 1 dash salt until well combined. Refrigerate until ready to use.
Heat 1 tablespoon oil in a large skillet over medium high heat. Add 1 pound chopped sirloin steaks and season with 1 teaspoon salt and ½ teaspoon pepper. Sauté until the steak is cooked through. Remove from the heat, let it rest for 5 minutes, and then cut the steak into thin slices.
Preheat a large skillet or griddle over medium heat. Lay 1 of the 4 burrito size flour tortillas on the skillet or griddle once heated.
Sprinkle ¼ cup shredded cheddar cheese, ¼ cup shredded Monterey Jack cheese, and ½ slice American cheese onto half of the tortilla. Top with ¼ of the steak mixture.
Spread approximately 1 tablespoon of the sauce onto the other side of the tortilla without the cheese and steak.
Fold the tortilla in half. Cook until golden brown and the cheese starts to melt. Flip and cook until the other side is browned as well.
Remove the quesadilla from the skillet or griddle. Repeat with the remaining 3 burrito size flour tortillas, remaining ¾ cup shredded cheddar cheese, remaining ¾ cup shredded Monterey Jack cheese, remaining 1½ slices American cheese, remaining steak mixture, and remaining sauce.
Then they are ready to slice, serve and enjoy!

These are best served fresh but you can refrigerate the leftovers in an airtight container for up to 3 days.