These steak quesadillas can be made with freshly cooked or leftover steak and are super flavorful, juicy, and cheesy thanks to a few special ingredients! See the notes below the recipe for serving ideas and for tips for making 1 steak quesadilla
1-1.5lbsteaksuch as flank steak, skirt steak, use your favorite kind! If using leftover steak, use about ¼ - ⅓ cup bite-sized pieces per quesadilla.
4large flour tortillas
5-6tablespoonsCajun seasoningdivided. Use more or less to taste.
4-8tablespoonsbuttersoftened. Use unsalted if your Cajun seasoning has lots of sodium in it.
4cupsMexican shredded cheese blendor your favorite cheese
½cupfresh mushroomsdiced
½cupdiced onion(1 small onion)
Instructions
Cook the steak:
Season the steak generously with Cajun seasoning on both sides. If your Cajun seasoning doesn't have salt, make sure to season with salt too. Place the steak in the air fryer and cook for 6-8 minutes, or 8-10 minutes, depending on the thickness of your steak and whether you want it cooked medium or well done.
Let the steak rest for 5 minutes, then slice it into small bite sized pieces. Letting the steak rest seals in the juices and prevents the steak pieces from being tough.Tip: prep your ingredients while the steak rests.
Make the quesadillas:
Spread 1-2 tablespoons butter on one side of each tortilla. Sprinkle the buttered tortillas generously with Cajun seasoning.
Heat your Blackstone griddle (or a pan). Place the tortillas on the griddle with the seasoned butter side down. Sprinkle about 1 cup cheese all over each tortilla.
Add cubed steak (about ¼ - ⅓ cup), ~2 tablespoons minced mushrooms and ~2 tablespoons diced onions to ONE HALF of each quesadilla.
Once the cheese starts to soften and melt, fold the quesadillas over in half (fold the cheese-only half over the half with the steak). Press down gently with a spatula and cook for 1 minute, or until the cheese is melted. If you want the top half of the tortilla crispier, carefully flip it over the folded side and cook on the other side for another minute.
Remove from the griddle or pan, slice into 2-3 triangles, and enjoy with your favorite quesadilla dips and sides.
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Notes
If using leftover steak, you'll need about ¼ - ⅓ cup steak per quesadilla, depending on how meaty you want it or how big your tortillas are. Season the chopped steak with Cajun seasoning, unless it was already really well seasoned.
Chop, prep, and measure out your ingredients while the steak cooks, but have everything in place before starting to cook the quesadillas. The quesadillas cook quickly and you'll need to move fast adding all the ingredients and flipping the quesadillas.
If you want to make a single quesadilla, you'll need about 1-2 tablespoons butter, 1 tablespoon Cajun seasoning, 1 cup shredded cheeses, ¼ - ⅓ cup cubed seasoned steak, 2 tablespoons diced mushrooms, and 2 tablespoons diced onion for each tortilla