Taco Bell Steak Quesadilla

There’s nothing quite like the satisfaction of recreating your favorite fast food classics at home, and this Taco Bell Steak Quesadilla copycat recipe hits all the right notes. The combination of tender marinated steak, melted cheese, and that signature creamy jalapeño sauce folded into a crispy flour tortilla brings the drive-thru experience right to your kitchen table – but with fresher ingredients and customizable flavors.

I’ve spent years perfecting this recipe, carefully analyzing the flavors and textures that make the original so craveable. The secret lies in the marinade for the steak and that unmistakable sauce that gives Taco Bell quesadillas their distinctive tang. Whether you’re looking to satisfy a late-night craving or impress friends with your copycat cooking skills, this homemade version delivers all the flavor without the trip to the drive-thru.

Why I Love These

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

How To Make

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

This Taco Bell Steak Quesadilla copycat provides a good balance of protein from the steak and calcium from the cheese, making it a more substantial option than many fast food alternatives. Each serving delivers approximately 25-30 grams of protein, though it is relatively high in calories and fat due to the cheese and creamy sauce components.

For a lighter version, consider using reduced-fat cheese and a light sour cream in the sauce. You can also increase the nutritional value by adding finely diced bell peppers or onions to the steak filling, which adds vitamins and fiber without significantly altering the authentic flavor profile.

This recipe contains common allergens including dairy and wheat (from the flour tortillas). For a gluten-free option, substitute corn tortillas or gluten-free flour tortillas, though the texture will differ slightly from the original. Unfortunately, the dairy components are essential for authenticity, making this difficult to adapt for those with dairy allergies.

Tips & Variations

Ways To Serve Them

• Pair with Spanish rice and refried beans for a complete Taco Bell-inspired meal
• Serve with fresh pico de gallo and guacamole for added freshness
• Include a side of crispy tortilla chips and queso dip for the ultimate Tex-Mex feast
• For a party spread, cut into smaller pieces and serve alongside other Taco Bell copycat items like Crunchwrap Supremes or Mexican Pizzas

Proper Storage

• Fridge: Allow quesadillas to cool completely before storing in an airtight container with pieces separated by parchment paper to prevent sticking. They’ll keep for up to 3 days, though the tortillas will soften over time.
• Freezer: These quesadillas can be frozen for up to 1 month. Wrap individual portions tightly in plastic wrap, then aluminum foil or place in freezer bags. Label with the date before freezing.
• Reheat: For best results, reheat refrigerated quesadillas in a dry skillet over medium-low heat for 2-3 minutes per side until crispy and heated through. From frozen, thaw in the refrigerator overnight first. Avoid microwaving if possible as it makes the tortillas soggy, but if necessary, use a microwave-safe plate with a paper towel underneath for 30-second intervals until heated through.

Taco Bell Steak Quesadilla

Recipe by Home Kitchen Recipes

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There’s nothing quite like the satisfaction of recreating your favorite fast food classics at home, and this Taco Bell Steak Quesadilla copycat recipe hits all the right notes. The combination…

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

Notes

• The creamy jalapeño sauce can be made up to 3 days ahead and stored in an airtight container in the refrigerator, making assembly much quicker when you're ready to cook.
• For a chicken quesadilla variation, substitute grilled chicken breast seasoned with the same spice blend used for the steak marinade.
• For a vegetarian option, replace the steak with sautéed portobello mushrooms and bell peppers seasoned with the same spice blend for a similar umami flavor profile.