steak Quesadillas meat choice question

Had an outstanding one recently with a combination of ribeye and filet.

Many cuts will work for a quesadilla. Go with what’s most readily available or on sale, or left over.

I’ve always done skirt steak, grilled, rested, & cut on the bias…

Skirt or Flank, does not matter.

Just make sure, whatever you do, to marinade it for 24 hours in Claude's fajita marinade. Grill to medium.

Use legit mexican cheese:



Sautee some onions.

1. Heat pan (I use nonstick)
2. Take stick of butter and apply to pan in size of the tortilla. The butter should sizzle somwhat but if it starts to smoke/burn right away its too hot.
3. Put tortilla in pan on cooking butter
4. Sprinkle cheese on the tortilla. Place fajita meat on top of cheese. Add some onions.
5. Sandwich another tortilla on top.
6. Once tortilla is browned/crispy (butter+heat makes this happen), use spatula to lift quesadilla.
7. Re-apply butter to pan for other side. Flip quesadilla onto new butter.
8. Let that side cook until crispy/brown.

Remove quesadilla. Use pizza cutter to cut into wedges.

Personally I like to eat this with sour cream because apparently i want a heart attack. But damn these taste great.

This will give you legit, restaurant style quesadillas.

One of the only reasons I shop at Trader Joe’s is for their Santa Maria (pretty sure that’s what it’s called) tri-tip. I cook it on my pellet grill on high heat with the grill grates to medium/medium rare and cube it up. Sprinkle a little extra taco style seasoning on it. Then eat it with a home made pico and cotija cheese. Absolutely delicious! That’s the way I do steak tacos but you could just change the cheese up. If you’re close to an Ideal Market they have some good stuff. I like to get the La Chona jalapeño quesadilla cheese to make them. I don’t care for Ideals pico, rather make my own.

Outside skirt

I’ve been making the homemade Taco Bell quesadilla sauce version it’s money for the quesadillas